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Entries tagged with 'Eric Ripert'

Eric Ripert's Seared Skirt Steak and Spinach Salad with Red Wine-Shallot Vinaigrette

Serious Eats Nick Kindelsperger 3 comments

Whenever I think of having steak for dinner, it's usually with gluttonous intentions in mind. But steak and salad? Well, that's a totally different story. Though I could be eating the exact same amount of steak as before, now there are vegetables involved, and everything starts sounding far more reasonable. More

Cook the Book: Apple Galette

Serious Eats Caroline Russock 1 comment

This Apple Galette from Eric Ripert's Avec Eric is something like a deconstructed-then-reconstructed tarte tatin. The apples are soft and sweet but still tart, intensely flavored, and beautifully glazed thanks to the slow cooking with the caramel powder. More

Cook the Book: Cornmeal Biscuits with Honey Butter

Serious Eats Caroline Russock 4 comments

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

Butter Lettuce Salad with Tarragon and Citrus-Honey Vinaigrette

Serious Eats Caroline Russock Post a comment

It's about the time of year when I start missing missing summer produce—when I grow a bit bored of butternut squash and wonder if there are any other fruits out there aside from apples. The solution to this late fall,... More

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

Serious Eats Caroline Russock 6 comments

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

Serious Eats Caroline Russock Post a comment

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: Deviled Eggs with Smoked Salmon

Serious Eats Caroline Russock 5 comments

While perusing the pages of Eric Ripert's Avec Eric, I came across these Deviled Eggs with Smoked Salmon, the perfect hors d'oeuvre to snack on while the turkey is roasting. More

Eric Ripert's Fish Burger with Saffron Aioli

Serious Eats Erin Zimmer 3 comments

[Photograph: Westend Bistro] Though burger purists will probably scoff at the title "fish burger," insisting it's more of a fish sandwich than an actual burger, that's what chef Eric Ripert is calling it on his menu at Westend Bistro... More

Cook the Book: Michael Laiskonis’s Dark Chocolate, Peanut, and Caramel Tart

Serious Eats Michele Humes 6 comments

Today’s Cook the Book recipe comes to us from Michael Laiskonis, Le Bernardin’s dashing pastry chef. His dark chocolate, peanut, and caramel tart is perfect for anyone who likes a bit of salty with their sweet; it’s almost like... More

Cook the Book: Charred Sea Scallops with Smoked Sea Salt

Serious Eats Michele Humes 2 comments

There’s no sweeter seafood than a scallop right out of the shell. At Le Bernardin, they’re charred only on their sides and left ultra-rare in the middle to preserve that amazing sweetness. The smoky, salty garnish of oven-dried Niçoise olives... More

Cook the Book: Braised Halibut with Asparagus and Wild Mushrooms

Serious Eats Michele Humes 2 comments

It is with some amusement that I note Eric Ripert’s description of Le Bernardin’s braised halibut dish as “the ultimate one-pot meal”. For most of us, one-pot meals are comforting, homey things, thrown together at a moment’s notice; they do... More

Cook the Book: Le Bernardin’s 'Crab Cakes' with Shaved Cauliflower and Dijon Mustard Emulsion

Serious Eats Michele Humes 8 comments

I’ve almost given up on crab cakes, because restaurants seem to want to put anything in them—from breadcrumbs to mashed potatoes—but crab. Ironically, Le Bernardin puts its crab-only crab cakes in quotation marks, so as not to mislead the... More

Cook the Book: Le Bernardin’s Tuna Tartare 'Sandwich'

Serious Eats Michele Humes 2 comments

Photograph from austinevan on Flickr Looking at the long list of ingredients and multiple recipes-within-a-recipe, it’s hard to believe that Le Bernardin's take on tuna tartare is one of the least labor-intensive dishes on the menu. If you are... More

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