A List of Eric Ripert’s Recipes Listing all of Eric Ripert’s recipes I’ve explored in the last six months (April to September 2018) in one summary…
The cod Basquaise is another fish recipe from Eric Ripert. He is the chef and owner of Le Bernardin, the three-Michelin-star seafood restaurant in New York City.…
Dairy free/ Fish/ Gluten free/ my favorites/ Pantry essentials/ Simmer/ Yotam Ottolenghi
Spiced Cod With Spinach and Chickpea Stew
“Yet another way to eat your spinach” is the title of this Yotam Ottolenghi’s article in the New York Times. Then he expands on how a…
Dairy free/ Gluten free/ Levain bread/ Low fat/ my favorites/ Soup
Emerald Corn Chowder With Roasted Tomatillos | Rick Bayless
Emerald corn chowder sounds exotic. Roasted tomatillos and poblano are titillating choices. Combining emerald corn chowder with roasted tomatillo and poblano seems exciting and worthy of…
Appetizer/ Blanch/ classics/ Dairy free/ David Lebovitz/ Gluten free/ Seafood/ summer
Le Grand Aïoli | Garlic Mayonnaise with Accompaniments
Four to five dirty bowls were sitting on the kitchen counter in various states of a broken aïoli—oily and runny and separate. My false starts in…
What captivates your attention is indicative of your most fervent interest and desire. Your youtube hits can be reviewing on that. For me, lately, it has…
This dish is striking. I can look and adore the beauty of it all day. The zucchini blossoms open up their interior anatomy for all to…
Dairy free/ David Lebovitz/ Gluten free/ Low fat/ Meat/ Roast/ summer
Stuffed Vegetables | David Lebovitz
Imagine having a variety of stuffed vegetables for dinner one night. For the longest time, we’ve been taking stuffed vegetables in small bites — as appetizer…
Grilling a whole fish, complete with head and tail, on a barbecue grill can be tricky. In the YouTube video below, Eric Ripert shows us…
Zucchini blossoms are one of those ingredients you can only get your hands on once a year. I have my sights set on them for a…
Seared salmon is one of the easiest preparations to have fish for a weekday dinner. Adding the freshest pea shoots with a light vinaigrette takes an…
There is so much you can do with the bountiful sweet corn in the summer. Corn cakes, corn chowder, corn bread or polenta made with fresh…
David Lebovitz in My Paris Kitchen calls this recipe baba ganoush aka moutabal, the Arab original. I’ll call it moutabal, in short, not to be confused…
As starters go, this goat cheese parfait with golden beets, apples, potatoes with olive vinaigrette packs a wow factor. Didn’t expect that. This dish won’t catch…
Which amazing salad would hold up against an epic French charcuterie? That’s the spirit when I chose to make the grilled radicchio and sugar snap pea salad…
I like eating duck pâté and terrine. When it comes to making one, I’m not so sure. I thought making charcuterie is only for the professionals.…
This harissa-spiced tomato and tuna cake is awesome. The cake is not only good for picnic eaten outdoor as originally conceived by Yotam Ottolenghi. I want it…
When you can get the best ingredients, you are half way to a wonderful dish. It’s that simple. In the summer, there are no better…
Who would title a chef recipe chicken satay with fake-ass spicy peanut sauce? None other than Anthony Bourdain. This post is dedicated to him for his…
This is my season’s first crack at watermelon. Love the unique combination of jicama and watermelon. It’s easy to dice and toss these two together to…
Fish/ Gluten free/ Yotam Ottolenghi
Fish Koftas in Tomato and Cardamom Sauce | Engaging your Inner Chef
It has become more evident overtime that the success of a dish has less to do with the recipe, and everything to do with the state…
Appetizer/ convection steam/ David Lebovitz/ scalable/ Side
Cheese, Bacon and Arugula Soufflé in a Combi Steam Oven
Soufflé does not have to be sweet. This cheese, bacon and arugula soufflé is a savory one from David Lebovitz’s My Paris Kitchen. The key ingredients…
This scallops with orzo, tomatoes and ginger recipe comes from Eric Ripert. It feels like I’ve found the roadmap to many delicious everyday seafood dishes—with some…
There is a special place for garlic in my kitchen—right next to the chopping board, because it is the one ingredient I can’t do without. In…
Eric Ripert’s gochujang – Korean style shrimp bouillabaisse caught my attention when I began exploring his extensive seafood recipes. Making bouillabaisse has been on my to-do…