Some chefs have a way of making complicated classics ( the sauces ! the stew ! ) seem arsenic slowly as boil body of water. And why should n’t they be ? even if you do n’t have a three Michelin-star kitchen, all you need is a few basic techniques to take your cooking from simple to celebration-worthy. From crème brûlée to coq astronomical unit vin, here are the must-know recipes sure to become your signatures for especial occasions.

jerk grilled lobster

credit rating : Christopher Testani

Roast Lamb

“ Every dwelling fudge should know how to roast a rack of lamb. With a little research, a probe thermometer, and some practice, anyone can master it. By choosing the spice profile, you instantaneously drive the theme. I grew up eating hard overcooked lamb chops with mint jelly, so I love to riff off of that ( minus the overcooking—I like mine medium-rare ). Combine some warm spices ( allspice, cardamom, cumin, cinnamon ) for the rub, lots of newly, mint yogurt, and sumac to finish ! ” — Michael Schwartz, James Beard Award winner, collapse of The Genuine Hospitality Group, and chef/owner of Michael ‘s Genuine Food & Drink in Miami “ Everyone loves something roasted for a special occasion—whether it ‘s a whole chicken, gripe, lamb, or flush vegetables. once you understand the cook techniques of ridicule, it ‘s a game changer in the kitchen. ” — Andre Fowles, chef and culinary director of Miss Lily ‘s

Grilled Lobster

“ I think barbecued Maine lobster with summer corn is the perfect special occasion dish that every home cook should know. Lobster is n’t something people have every day—it ‘s different, excite, and delicious. This is a dish that I serve on a even basis when I ‘m entertaining friends or family for a special celebration. I typically boil the lobster for 10 minutes and then put it on the grill with butter, salt, and capsicum. For the corn, I cut it off the black-backed gull and sauté it in butter or olive oil. For more crunch and relish, I chop up some scallions, jalapeños, basil, and add lime for an acidic kick. I either serve the lobster on a bed of corn or sprinkle it on top. ” — Jean-Georges Vongerichten, Michelin-starred chef and restaurateur “ Grilled lobster with a elementary chile-lime compound butter is the easiest matter to do but is so deluxe at the same time. Get some white Burgundy and set up the mesa external. Put the bib on and have at it ! ” — Hugh Acheson, James Beard Award winner and chef at Ovide at Hotel Effie in FL

Gougères or Cream Puffs

“ Having these in your fudge armory for adorable, mini savory BLT tea sandwiches filled with smoke salmon mousse or coronation chicken salad is antic. You can make them for dessert, filled with cocoa pudding ( boxed is ok—we wo n’t tell ) or spread with boughten Nutella and raspberries. ” — Sophina Uong, chef of Mister Mao in New Orleans Cheddar Gougeres. Photo © Quentin Bacon

citation : © Quentin Bacon

Puerto Rican Pernil

“ Pernil is a slow-cooked pork roast that is typically enjoyed during the holidays, but it ‘s besides a year-round tradition when people want something a little more extra for their meal. Marinate the pernil for 24 hours before seasoning it with salt, pepper, sofrito, adobo, and oregano. Slow-cook at 350°F for 5 to 6 hours and serve with arroz con gandules ( rice with pigeon peas ). ” — Eric Roldan, owner of Marina ‘s Café in Chicago

Sicilian Timballo and Arancini

“ There ‘s no better excuse to get the solid class together than rolling arancini or assembling a beautifully layered timballo ( deep-dish pasta casserole ). Though they come in many forms, I make timballo with a pastry crust filled with clean seafood, pistachios, and saffron custard. Crispy on the outside and strong and flavorful on the inside, dishes like this carry love like only italian food can. ” — Steven Jarczyk, chef and owner of Sfera Sicilian Street Food in Chicago

Chilaquiles

“ Chilaquiles is a traditional mexican cup of tea consist of corn tortillas that are cut into quarters and lightly fried. It ‘s a recipe that works for breakfast, lunch, or dinner—and even reheating the leftovers the future day tastes delicious. It ‘s the epitome of consolation food, particularly the dawn after a long, fun party ! ” — Eduardo “ Lalo” Durazo, managing partner of Bakan Wynwood in Miami Chilaquiles Rojo Recipe

credit : Greg Dupree

Crème Brûlée

“ Crème brûlée is an easy and delicious make-ahead serve that allows you to focus on other courses for your special occasion. Once you familiarize yourself with the smasher, you can make variations for the season by infusing herb, spices, teas, purées, and chocolates. You can besides garnish with fruits and other toppings, so it can be served for any season or juncture. Bonus : Its custard base can be fat enough to go with many wines—even red ! ” — Rachel Haggstrom, chef at JUSTIN Winery in Paso Robles, CA

Salt-Baked Sea Bass

“ Sea bass in a salt crust is easy to cook, and you precisely need few high-quality ingredients ( the chief being a whole sea bass ). Fill the fish with sliced lemon peels, newly thyme, and fennel fronds. Leave the scales on so the fish will stay juicy while it cooks ( the skin peels off easily once it ‘s baked ). Make a salt mix with coarse salt, fennel seeds, and Ricard liqueur, and then spread on top of the pisces. I suggest baking the pisces in the oven 10 to 15 minutes for each british pound of pisces. Remove from the oven and let stand for 5 minutes before cracking the salt crust and removing the skin off the fish. ” — Fabio Ciervo, executive chef at Hotel Eden in Rome

Oxtail

“ Cross-culturally, oxtail is a authoritative special occasion cup of tea. When done right, the kernel is rich, fall-off-the-bone offer and full moon of fatness. It ‘s a decadent cut perfective for braising and boiling. In Miami, it ‘s coarse to see two types of oxtail preparations : rabo encendido, a Cuban-style readiness with a sofrito root, and Jamaican-style oxtail stew, typically made with Scotch hood peppers. Both styles are out of this world and family staples for a celebration. At home, I like to experiment with asian cuisine, and, if I ‘m looking to impress, bò kho is my favorite oxtail readiness. A hot, Vietnamese-style gripe stew made with lemongrass​, ace anise, and cinnamon, bò kho is herbaceous, and when made with oxtail, truly balances out the adiposity. ” – Cesar Zapata, owner and chef of Miami ‘s Phuc Yea, Arepitas Bar, and Pho Mo Oxtail and White Sweet Potato Stew

credit : Johnny Miller

Linguine with Lemon and Caviar

“ linguine with lemon and caviar is the perfective deluxe dish for two. It is an easily, buttered pasta with lemon zest and juice, heavy cream, and chives that is topped with eat into bottarga ( dry mullet roe ), breadcrumbs, and a nice dollop of caviar. The lavish simplicity of this dish makes it perfect for any tête-à-tête celebration. ” — Daniel Boulud, chef and restaurateur

Key Lime Pie

“ The creamy texture and journey of flavors, topped with pillowy meringue and candied lime gusto, make key linden proto-indo european an unforgettable separate of any limited occasion. ” — Meghan Brophy , pastry sou chef at Lido Restaurant at The Surf Club at Four Seasons Hotel at The Surf Club in Miami

Coq au Vin

“ One of my all-time favorite dishes is coq gold vin —aka red wine-braised chicken—which is not american samoa complicated as it sounds. Get a adept quality wimp and whatever bolshevik wine you ‘re drinking ( a super smoky bolshevik is great ). You ‘ll besides need double-cut bacon, cipollini onions, shiitake mushrooms, and rainbow-colored carrots. The solid dish is served over a velvet, pantry potato purée ( try to use the best quality butter you can find—trust me, you ‘ll taste the dispute ). Throw a baguet down on the board, tear it up by hand, and make indisputable to sop up all those leftover juices—that ‘s the best part ! ” — Josh Elliott, chef at Mamey Miami and Orno at THesis Hotel Miami

Whipped Ricotta or Cheese Dip

“ I love making whipped ricotta for any special occasion : summer BBQs, a birthday, you name it. It ‘s super comfortable to share and goes fast. By having fun with the ingredients or toppings, it completely elevates any extra occasion ‘s appetizer spread. It ‘s evenly delicious made from homemade ricotta ( if you ‘re going the extra mile ) or even store-brought. Simply whip it by hand or with a KitchenAid base sociable ( if you have one ). To go piquant, I add olives or pickled beets. On the sweetly side, a basil-infused honey or peach cardamom compote does the whoremaster. Just bring some in truth good boodle and dip away ! ” — Gabriella Mann, owner of baba cool in Brooklyn “ tall mallow dips are arguably always the most popular nosh at any get-together, and piquant feta is the perfective lift translation of a cheese drop, since it ‘s smoky, salty, and subtlety blue. ” — Ian Fleischmann, administrator chef of Strawberry Moon at The Goodtime Hotel, Miami BeachHeirloom Tomato and Pepper Toasts with Whipped Ricotta

credit rating : Con Poulos

Seared Duck Breast

“ If you truly want to impress your dinner guests, pan-seared duck breast is the way to go. Make certain you score half-inch cross hatches into the skin with a sharp knife, and then cook the duck breasts in a cold pan on medium-high heat. This ensures that the duck fat properly renders and you will get the crisp dip skin everybody craves ! ” — Jammir Gray, administrator chef of Compline in Napa Valley

Miso-Glazed Salmon

“ Most of my inhalation comes from my childhood in the South of France. Growing up, we had salmon every Sunday good afternoon as a family. I marinate the pink-orange nightlong in a miso marinade, and then cook it to the coveted temperature. I then add a agile daub of the miso glaze on lead of the salmon angstrom soon as it ‘s finished cook. ” — Cedric Domenech, executive chef of L’Avenue at Saks in NYC

Bouillabaisse

“ For a special occasion, you ca n’t go wrong with a perfect summer seafood dish like bouillabaisse. To me, local ingredients are key. We use ocean City scallop, Chesapeake Bay dollar, Delaware striped bass, North Carolina prawn, and locally grown produce ( specially tomatoes ). This dish can be prepared in progress, so it is perfect for entertaining ! ” — Danio Somoza, Delaware-based chef and owner of Coastline Restaurant Group

Paella

“ In my impression, a special occasion dish every home cook should know how to make is a backyard vegetable paella. Take your woof from the array of seasonal worker vegetables found at your local farmers’ market, mix with clean local anesthetic herb, and—my personal favorite—wild mushrooms to create delicious flavors that will automatically transport you to summer. While paella is typically made with seafood, plant-based paella lets fresh veggies shine and is a crowd-pleaser every clock time ! ” — David Lee, co-founder and executive chef of PLANTA restaurants

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Category : Recipe