Mario Batali, rolls into Eric Ripert's kitchen on his massive motorcycle. Watch the two chefs banter over who will be in charge of the kitchen as they whip up Mario's signature dish, Two-minute Calamari: Sicilian Lifeguard Style. After an authentic Italian toast, the guys talk about life, family, fortune and — of course — good cooking.
Food, like film, is performance. Both are dramatic, romantic, spectacular or sad," says Eric Ripert. Join him and guest Stanley Tucci as they start the day with vodka martinis, prepare lemon risotto and whole branzino, talk about their childhoods, quip over how actors are like chefs, and then enjoy the final dish.
Author Jay McInerney visits Eric Ripert’s kitchen to enjoy wine and prepare Braised Lamb Shanks. They discuss the life experiences that have informed his writing, how drama and fame have affected his personal life, and the writers who have influenced him through his career. McInerney confides to Ripert about depression, tragedy, and the indulgences of his past.
Salmon is one of the most popular fish in America. It is very easy to make salmon simply and in a delicious way at home by choosing the freshest fish available and searing it on very hot heat for a short time. The combination of the salmon and fresh peas and pea shoots creates an easy, fresh and beautiful dish.
Salads can be composed with so many different elements. The greens can be a challenge to pair with wine on their own because of strong, chlorophyll elements that exist in the leaves. When you take that green base and then pile on all kinds of vegetables, fruit, nuts and vinegar dressing, it becomes even more difficult to find the right pairing. In this segment, Aldo and I compare two different white wines against a very complicated but tasty salad.
This recipe was inspired by my visit to Tuscany and the flavors of the autumn season that were so prevalent while I was there. Searing the pork loin to lock in the juices keeps the meat moist and the rich sauce is made from caramelizing the mushrooms with garlic and sage. I like to put the garlic cloves in with the skins still on them so they sort of roast inside their case.
An ingredient like bacon automatically boosts the flavor of a recipe because of its salty, smoky, rich flavor, but it also adds important moisture to a cut of meat that is typically very lean. Also, some of the rendered fat from the cooked bacon adds a layer of flavor to the peas and lettuce. This quick simple recipe is very easy to make at home but will taste and look wonderful.
Every cook should know how to roast a chicken properly. The process is one of the most basic recipes and a good, roast chicken is one of my favorite things to cook and eat. The stuffing in this recipe contains a fantastic Middle-Eastern spice blend called “Za’atar” and is a combination of dried herbs like basil, thyme, oregano and also sesame seeds.
A capon is a rooster that has been castrated which results in tender meat and a much bigger bird. My grandmother, used to make a stuffed capon for a special family meal such as a holiday or birthday. This recipe pays homage to my grandmother but also integrates some luxurious ingredients like truffles and duck fat.
For some reason, our inclination is to always pair white wine with pasta. The pasta itself—the actual flour, egg and water mixture—is what provides the “base” and as I learned when I made pasta in Italy, really good pasta should be the star and the sauce then compliments it. For this experiment, Aldo challenges me to taste the same red wine with four different pasta sauces—same noodles, different sauces. The result is surprising and compelling.
This recipe uses fresh vegetables to create a satisfying vegetarian dish full of flavor. The cauliflower cous cous is a light, healthy alternative especially for people with gluten sensitivity. The argon oil is great way to add richness and flavor to the vegetables without adding fat. Use the freshest, brightest vegetables available at the local markets to make the dish really stand out.
Traditionally, bouillabaisse is a somewhat simple fish stew but this recipe not only utilizes sustainably farmed shellfish and pastured raised chicken. The chicken cooked with the tomato, fennel and garlic is simple and delicious while the clams, mussels and the croutons with homemade aioli make it special enough to serve to guests.
