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Recipes & Techniques
Immerse yourself in the artistry of culinary creation! Explore a treasure trove of recipes and techniques spanning cuisines and skill levels, empowering you to refine your culinary craftsmanship.
How to Make Pumpkin Panna Cotta
By: Helena Stallings, Culinary Arts Student When people think of the Auguste Escoffier School of Culinary Arts, many times they fail...
October 22, 2014
Broncos Game Day Recipes
Football season has finally returned. If you’re like the vast majority of people in this country, this is an exciting...
September 19, 2014
Inspirado
There’s a Tenacious D sketch from their old HBO special called “Inspirado” wherein the guys finally land a gig, but...
September 16, 2014
How To Make Grilled Potatoes
By: Helena Stallings, Culinary Arts Student It’s true that the summer season is coming to a close, but I don’t believe...
September 15, 2014
Making a Potato Puree
By: Helena Stallings, Culinary Arts Student It is hard to find a dinner menu without a side of mashed potatoes, but...
September 5, 2014
How To Make Hash Browns
By: Helena Stallings, Culinary Arts Student Although many people believe that the potato is native to Ireland, the potato is actually native...
August 28, 2014
Making Lumpia with Leah Eveleigh
By: Helena Stallings, Culinary Arts Student For me, I believe one of the best aspects of cooking is being able to...
August 25, 2014
The Dos and Don’ts of Beer Festivals
By: Ryan Hodros, Culinary Arts Student This past Saturday was Ed Fest, a celebration of beer and music held in the town...
August 22, 2014
Three Easy Last Minute Recipes
By: Ryan Hodros, Culinary Arts Student With enough time and skill, a person can make anything in the kitchen. And I...
August 12, 2014
How to Make Glazed Carrots
By: Helena Stallings, Culinary Arts Student The first 6 weeks in Escoffier’s culinary arts program is called the Foundations block. This...
August 11, 2014
Swiss Chard and Roasted Garlic Crostini
Leafy greens are everywhere, here’s a fun, light way to enjoy nutrient dense Swiss Chard. Perfect to bring to any dinner...
August 4, 2014
Street Food of the Philippines
By: Leah Eveleigh, Culinary Arts Student & Cutthroat Kitchen Winner There are two seasons in the Philippines: rainy season and summer...
July 28, 2014
Shallot Jam
Enjoy this coffee infused shallot jam on a toasted baguette with grilled steak, pork or chicken. Hungry for more? Attend...
June 12, 2014
Chocolate Cake with Creme Chantilly & Raspberry Compote
Make this luscious chocolate cake and impress someone you love. Yields 12 servings Ingredients: 2 oz. butter, melted and cooled...
June 9, 2014
How to Make a Basic Mayonnaise
By: Helena Stallings, Culinary Arts Student One of the most common condiments found in our refrigerators is mayonnaise, or mayo. Although...
June 9, 2014
Maple Bacon Doughnuts
Indulge Dad this Father’s Day with a homemade Maple Bacon Doughnut. Hungry for more? Attend our home cook class, Gourmet Doughnuts on June...
June 6, 2014
How to Make a Swiss Buttercream
By: Helena Stallings, Culinary Arts Student The foundation to making a perfect Swiss buttercream is to first make a Swiss meringue. Once...
June 5, 2014
How to Make A Swiss Meringue
By: Helena Stallings, Culinary Arts Student There are three different types of meringues; French, Italian and Swiss. Each type is made...
June 2, 2014
How to Cook an Egg Over Easy
By: Helena Stallings, Culinary Arts Student Eggs are considered as one of the easiest, yet most complex foods to cook and...
May 29, 2014
Fresh Mint Chutney
Trim back the fresh mint growing in your flower bed or garden and make this recipe for Fresh Mint Chutney! Hungry...
May 28, 2014
How to Properly Zest and Make a Citrus Vinaigrette
By: Helena Stallings, Culinary Arts Student As Culinary Arts student Mark Dinnocenzo demonstrated in the How-To video, the first step in...
May 26, 2014
The Denver omelet
A combination of onions, peppers, ham and eggs, the Denver omelet makes for quite the hearty breakfast.
May 21, 2014
Lamb Burgers with Mint Gremolata
These tasty lamb burgers with fresh mint gremolata come from our upcoming workshop, Go Greek. Serves 4 Ingredients: 1 lb. boneless...
May 15, 2014
Perfect Summer Party Punches
The summer heat in Austin can beat you down if you let it, but luckily you can fight back by rehydrating with some great summer party punches.
May 13, 2014
Cooking With Flowers: Tips For a Creative Chef
Boulder is home to a variety of great farmers markets, local farms and organic food co-ops.
May 11, 2014
Roasted Radishes with Lemon Brown Butter
Roasting does brilliant things to radishes. It mellows their bitter bite, revealing an earthy sweetness. Enjoy this recipe from our...
May 8, 2014
How To Make Churros
Celebrate Cinco de Mayo with these cinnamon and sugar dusted churros. Olé! Hungry for more? Attend Street-Style Tacos on Monday,...
May 2, 2014
Ham & Cheddar Biscuits with Maple Glaze
This recipe comes from our upcoming home cook class, High Altitude Baking. These ham and cheddar biscuits will make for a wonderful...
April 18, 2014
Spinach & Feta Soufflé
Use a bunch of leafy green Farmers’ Market spinach to make this elegant, savory soufflé recipe. For those with more...
April 10, 2014
Sun-Dried Tomato Fougasse
Enjoy this recipe for Fougasse, a leaf-shaped flatbread from our upcoming Home Cook 2-day workshop, Rustic Bread. Yields 2 loaves fougasse...
March 27, 2014
Staff Spotlight: Debbie Love, Director of Admissions
We are excited to welcome Debbie Love, our new Director of Admissions, to the Austin campus. Debbie has worked in...
March 21, 2014
Blueberry Muffins
Whip up a batch of these Blueberry Muffins from 1-day workshop, High Altitude Baking. If you are attending Pastry School or are...
March 20, 2014
Crêpes
Transform your kitchen into a Parisian crêperie with this simple recipe from our Basic Cooking Techniques course. Hungry for more? Attend Sweet &...
March 14, 2014
Beer & Artichoke Dip
Fall is a great time for experimenting with food and drink pairings. Beer especially can open up some wonderful and...
March 12, 2014
Courage Under Flour
By: Ryan Hodros, Pastry Arts Student When I was in high school, there were things that I just assumed you...
March 12, 2014
Leaving Your Mark
By: Ryan Hodros, Pastry Arts Student I got to interview a brewer this weekend about a collaborative brew day she...
March 10, 2014
Tzatziki (Cucumber-Yogurt Sauce)
Tzatziki is a Greek yogurt-based sauce, a perfect complement to crisp pita chips, fresh vegetables, falafel or grilled chicken....
February 27, 2014
Building Blocks
By: Ryan Hodros, Pastry Arts Student One of the questions I often get asked is “Why did you go to pastry...
February 26, 2014
Cornbread with Whipped Honey Butter
What’s better than homemade cornbread? Homemade cornbread with honey butter, of course! This recipe comes from our upcoming workshop, Cookin’...
February 20, 2014
Crispy Duck Breasts with Pomegranate Gastrique
Go wild this Valentine’s Day and make this recipe for Crispy Duck Breasts with Pomegranate Gastrique. Hungry for more wild...
February 14, 2014
