Wolfgang Puck Cooks His Oscar Menu | NYT Cooking

Wolfgang Puck Cooks His Oscar Menu | NYT Cooking

Get Wolfgang Puck’s Oscar recipes (for free!):
Spicy Tuna Tartare in Sesame Miso Cones: https://nyti.ms/40lUM6q
Chicken Potpie: https://nyti.ms/3NbtU6a
Chocolate Truffle Cakes: https://nyti.ms/4bBl3nA

You don’t need to be a movie star to eat like one. Wolfgang Puck joins us in the NYT Cooking studio kitchen to share three recipes from his menu for the Oscars Governors Ball, the official Academy Awards after-party, that you can make at home.

First, he shows us how to make his signature spicy tuna tartare that gets tucked into savory-sweet sesame miso cones. Next up, he cooks individual chicken potpies that can be fully assembled and refrigerated in advance. For dessert, he whips up his ethereally light, 30-minute molten chocolate cakes.

And the ultimate party favor? The chocolate Oscar statuettes, of course, which are made of Valrhona chocolate and sprayed with 24-karat gold. “Every guest from us gets an Oscar,” he says, “so they go home happy.”

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