'Eric Ripert' on Serious Eats

Cook the Book: Cornmeal Biscuits with Honey Butter

These Cornmeal Biscuits with Honey Butter from Eric Ripert's Avec Eric are a biscuit-cornbread hybrid and just the kind of Thanksgiving bread that's quick enough to be totally doable. The dough comes out of the food processor moist enough to shape but thankfully not at all sticky. They're simple to roll out and shape, and out of the oven in a little over 10 minutes. They are light and fluffy with a great cornmeal crunch, and when spread with the sweet-salty honey butter, totally irresistible. More

Cook the Book: Roasted Beef Tenderloin with Red Wine Butter Sauce

This whole roasted tenderloin recipe is a holiday dinner ace up your sleeve—one you can easily serve (and impress) in about an hour, including resting time, with some simple herb-roasted potatoes that can be roasted simultaneously. When dealing with tenderloin this size, variations in temperature are a given—you'll have slices ranging from rare to well, pleasing a variety of meat eaters. Once sliced, the tenderloin is sauced with a red wine reduced with red wine vinegar and shallots, then finished with a sizable knob of butter, a sauce that is simple, rich and absolutely delicious. More

Cook the Book: Grape, Almond and Radicchio Salad with Black Olives

This Grape, Almond and Radicchio Salad with Black Olives from Eric Ripert's Avec Eric pairs radicchio and endive with crunchy, salty almonds, and juicy, sweet green grapes for a salad that alternates bites of bitter leafiness with more friendly sweet and salt. Feel free to replace the radicchio with escarole, swap the grapes for orange segments, or trade almonds for walnuts. More

Cook the Book: 'Avec Eric'

The first season of Avec Eric took Eric Ripert on culinary journeys everywhere from hunting wild boar in Chianti to swimming with stingrays in the Cayman Islands, with plenty of guest appearances from food world celebs and enough recipes to make for a fantastic cookbook. The newly released Avec Eric is the companion cookbook to the series, complete with gorgeous photos, in depth info from the episodes and, best of all, recipes to recreate dishes that you've seen on the show. Enter to win a free copy here. More

Video: Eric Ripert Visits Costco on 'Avec Alan'

In the first installment of Avec Alan, GQ's food critic Alan Richman introduces French chef Eric Ripert to the wonders and horrors of Costco. How does the fluorescent light-filled warehouse club make make Ripert feel? Not so good: I am freaked out. Costco depresses me. I know everybody doesn't have the same opportunities I do to visit farm stands and little markets, but I will fight to the end for inspirational shopping. Costco doesn't even look like it belongs on our planet. It could be on the moon. It has no relationship to the outside world as I know it. The lighting, the temperature, the outrageous abundance. The store has no life and no contact with anything that comes... More

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