30 master recipes

An easy and tasty frittata. It's also a great way to use up your leftover vegetables from the day before to make a delicious breakfast. It's very versatile, you can pretty much add any veggies or cooked chicken, or seafood, etc...

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

Master chicken stock simmered low for hours with a whole fowl, leeks, carrots and a classic bouquet of herbs. Skim it well, strain it clear, then chill and lift off the fat for a clean, golden base for any soup or sauce.

Italian seafood risotto layered with shrimp, scallops, squid, mussels, and clams in a white wine garlic broth. Finished with bright gremolata and fresh herbs for a restaurant-worthy showstopper.

Master flank steak marinates two trimmed flank steaks in barbecue sauce for 4 to 6 hours, then grills to your preferred doneness. A two-ingredient summer cookout staple.

Master Coney sauce: the classic Detroit-style hot dog topping with ground beef, tomato, and a warm spice list of cinnamon, allspice, clove, cumin, chili powder, and mint. Simmered low for three hours.

Rich homemade beef stock from roasted marrow bones, aromatics, and herbs simmered for hours. This master chef method from Bon Appetit yields a deeply flavored base for soups, stews, and sauces.

Grilled flank steak rolled with stir-fried cabbage, then wrapped in flatbread with wasabi-ginger cream cheese creates Japanese-fusion pinwheels for elegant entertaining.

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.

Garlic-studded boneless pork loin roast cooked low and slow as a master recipe. Serve one third fresh and save the rest for burritos, soups, and other meals all week.

Slow-cooker French onion soup with caramelized onions, beef bouillon, and toasted French bread topped with melted Parmesan. The classic Parisian bistro soup, hands-off.

Master flank steak marinade method using only barbecue sauce. Layer, refrigerate, grill, and slice against the grain for juicy beef every time.

Broiled turkey tenderloins rubbed with olive oil and lemon pepper, served with bearnaise sauce or salsa verde. A lean, high-protein main dish ready in under an hour.

Making your own chicken stock may take some time, but when you taste one tablespoonful afterwards, you will feel it's well worth the effort.

Three-ingredient chocolate rum cream: melted semi-sweet chocolate folded into whipped cream with dark rum. Ready in 20 minutes. A versatile filling, topping, or standalone mousse.