Masterchef recipe collection

This quick, easy and delicious Italian-style side dish is perfectly cooked. Broccoli is seasoned with olive oil and garlic, and finished with a touch of parmesan.

Herb and goat cheese stuffed crepes with a reduction sauce. Very sophisticated

Pan-seared salmon with golden crust, bathed in a silky cream sauce spiked with anchovies, tomatoes, and white wine in just 30 minutes.

Fresh strawberries topped with piped sweetened whipped cream. Three ingredients, ten minutes, zero cooking. The kind of elegant simplicity New Orleans does best.

Hell's Kitchen rich and smooth Cauliflower purée, prefect for garnishing other dishes

A delicious way to make some stuffed mushrooms, the combination of prosciutto, wine and all the spices is so tasty, mixed with bread crumbs, stuffed into the mushroom caps. They are great appetizer.

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

A fantastic healthy dip perfect for the holidays or anytime you might have company coming. Butternut squash is roasted with an Arabic Ras El Hanout spice mixture. Based on a recipe by Gordon Ramsay.

Fish is poached in tomato and basil sauce reduction, light yet tasty.

Strawberry crepes flambe fresh berries in a citrus-butter-brandy syrup, then fold them into delicate crepes glazed with the reduced sauce. Showy New Orleans-style dessert ready in 30 minutes.

Asparagus cornet with lemon dressing wraps puff pastry into golden cones, fills them with crisp-tender asparagus spears, and serves over a homemade lemon-mustard mayonnaise. Restaurant-grade plated appetizer for special occasions.

A warm New Orleans-style salad with bacon, romaine, watercress, and Belgian endive tossed in walnut oil and deglazed with red wine and raspberry vinegar. Topped with garlic croutons.

Basic apricot glaze simmers apricot preserves with sugar and water into a clear, golden lacquer for fruit tarts, danish pastries, and croissants. Essential pastry kitchen building block in 15 minutes.

A refined chili-corn sauce built on seared beef, vermouth, reduced veal stock, and cream with fresh corn kernels. Restaurant-caliber technique for elevating grilled meats, roasted poultry, or pan-seared fish.

A masterchef-level dessert: espresso chocolate mousse over creme anglaise, served in flowerpot dishes and topped with handmade chocolate flowers.

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.