Expensive Eats: 2000s Recipes + Menus : gourmet.com

Grilled Lobster with Basil Vinaigrette

The smokiness of the grill balances the richness of the lobster meat while simultaneously intensifying its flavor

Caviar and Salmon Blini Tortes

We taste-tested a variety of caviars. Trout roe had the pop and brininess we were looking for—and it was especially pretty

Provencal Fish Soup with Saffron Rouille

Rich, aromatic rouille is a classic lily-gilding for French fish soups; this one has an extra something special: saffron

Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts

An Eastern-inspired spiced butter makes filet mignon even juicier than usual. Artichokes and haricots verts, cooked separately and then baked together, taste luxuriously rich

Grilled Mushroom Salad with Arugula

Thin ribbons of Parmigiano-Reggiano carry the luxurious mushrooms’ meaty robustness through each bite of greens

Southern-Fried Sweetbreads

Sweetbreads are the easiest offal for beginners to love—their delicate flavor and creamy texture are incredibly seductive

Pine Nut Tassies

These cookies are delicious made with regular butter, but they become amazing with Plugrá or Land O Lakes Ultra Creamy

Cardamom Sour-Cream Waffles

Cardamom scents and flavors these tender waffles for a taste of Sweden at breakfast

Vanilla-Poached Pineapple

Charring the wine-poached pineapple caramelizes it and softens its acidity while highlighting its floral notes. With vanilla and a cidery syrup, this dessert feels at once wintery and light

Foie Gras with Date Purée and Pomegranate

In these spectacular cocktail-ring-proportioned bites, the date purée gives surprising depth to the silky richness of foie gras

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