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Savory Decadence

 

Got a special celebration coming up? Treat yourself with splurge-worthy ingredients fit for the special day.
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12 recipes
1059 cal
Duck and Foie Gras Tart with Roanne Sauce

My Best: Paul Bocuse

Paul Bocuse

(1)

471 cal
Oysters Rockefeller

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

April Bloomfield

(1)

686 cal
Tagliatelle Tossed with Smoked Salmon and Caviar

A World in My Kitchen

Peter Gordon

1495 cal
Caviar Pearl with Scallop, Pearl Oyster and White Tea Jelly

Quay

Peter Gilmore

Lobster Salad Green Goddess

La Varenne Pratique

Anne Willan

1150 cal
Gougères and Winter Green Salad with Apples and Cheese

America's Best Chefs Cook with Jeremiah Tower

Jeremiah Tower

323 cal
Pumpkin Gnocchi

Classic Bull

Stephen Bull

1416 cal
Risotto with Ají Amarillo Sauce and Sirloin Medallions

The Peruvian Kitchen

Morena Cuadra

(2)

Garden Vegetables with Black Truffle

My Best: Alain Ducasse

Alain Ducasse

(1)

Sea Scallops a la Plancha

A Platter of Figs and Other Recipes

David Tanis

2304 cal
Roasted Duck with Red Wine Blackberries

Keeping it Simple

Gary Rhodes

439 cal
Steamed Asparagus with Hollandaise Sauce

My Paris Market Cookbook

Emily Dilling

(1)