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Spring is right around the corner…can you smell it, or rather, taste it? The change of seasons is always a fun time for chefs to peruse the produce aisle at their local markets, or forage [...]

If you're not sure what to do with your asparagus, here are a few ideas to get you started.

One of the best things about the snow finally melting is the fact that you get to change up your regular recipes to incorporate some of spring's limited-time only fresh produce.  

Talk about a luxurious dish. Veal Oscar is about as indulgent as you can get when it comes to a classic French dish. Tender veal cutlets, crab meat, blanched asparagus are smothered in a rich [...]

Here are some ideas for using spring produce in your cooking.

To get started, in case you’re not familiar, pancetta is an Italian salt cured meat that’s pretty much Italy’s version of bacon. Have you hooked? Good, let’s continue. You can either get your [...]

In celebration of the 100th riding of Tour De France, the Chef will demonstrate how to make a “Tour De France” Recipe from Grenoble, White Asparagus with Escoffier’s Sauce Maltaise. Below is a [...]

Please join Escoffier Online’s live cooking classes today Thursday, July 18th! Our live culinary class will start at 4:30pm CST and our live pastry class will start at 7:00pm CST. Culinary [...]

Chances are when you were a kid, you probably didn’t care too much for asparagus because many people have a difficult time cooking it (no offense, mom). Novice chefs who are just starting [...]