Enjoying success and acclaim as a chef and restaurateur means many things. Hard work, financial strain and management issues are…read more

Food is an essential part of a thriving, healthy community. Whether served from home kitchens, school lunchrooms, neighborhood diners or…read more

“Going green,” “sustainability,” and “farm to table” are all terms that get tossed around more frequently lately—and that’s a…read more

Dining out is special. Rather than just picking up food on the run or ordering take-out, going to a…read more

Each January there is a festival held in the Cayman Islands, hosted by the Ritz Carlton Grand Cayman and…read more

Creating recipes with depth—with complexity and soul—requires more than just throwing things together in a pan. It’s really a…read more

Some keys to success are no doubt hard work, a passion for one’s craft and a good sense of…read more

Restaurant work is so much more than simply cooking and serving customers. One of the things that any business…read more

The work of a farmer and the work of a chef are not that different. We are both striving…read more

The path that each cook takes to becoming a chef is different. My journey began in my home kitchen…read more

Curing meats is an ancient tradition and a practice that allowed people to preserve meats before refrigeration was invented….read more

“To get it any fresher, you have to catch it,” I heard that phrase more than once while I…read more

Urbanna, Virginia, situated on the Rappahannock River just east of the Chesapeake Bay, was established in 1680 making it…read more

Flowers Winery – Sonoma Coast, California

In the last episode of the season, Eric takes a closer look at craftsmanship…read more

Eric visits Castello de Fonterutoli

Join Eric this week as he explores the fascinating parallels between olive oil and wine….read more

Eric and Aldo Sohm, Iron Horse Vineyards

In this episode, Eric explores the fundamental relationship between food and wine, in…read more

Villa Panna, Il Palagiaccio

This week, join Eric as he experiences the lifestyles of culinary artisans up close in Tuscany….read more

Stone Barns with Dan Barber – NY

This week, Eric finds inspiration in the past and shows us how traditional…read more

Melissa’s Garden Bee Sanctuary – California

On today’s show Eric explores the importance of teamwork – in the remarkable complexity…read more

Livorno – Italy

On today’s episode, we go on a journey with Eric to follow the birth a new dish….read more

Hog Island Oyster Company – California

On today’s episode we travel with Eric to experience farming the sea. We begin…read more

Manresa and Love Apple Farm – California

Join Eric as he demonstrates the importance of quality ingredients in great cooking….read more

Wild Boar Hunt at Villa Bordoni

Join super chef Eric Ripert as he takes us inside his world of big…read more

Chocolate flavor can mean many different things. It can be bitter, rich, earthy, acidic and fruity—all qualities that provide…read more

Perhaps the most common “wine myth” or “rule” is to always pair red meat with red wine. While that…read more

Asparagus is a special vegetable that has a very distinct taste. The flavor is complex and while it has…read more

This installation of Perfect Pairings was born out of my love of wine from the Bordeaux region of France….read more

We are lucky to have so many different kinds of drinking water available to us but are they really…read more

Because black pepper has its own tannins, it is sometimes considered a “wine killer.”  Many times, when the tannins…read more

A general rule of thumb has always been to move toward a sweeter wine when serving spicy food. However,…read more

For some reason, maybe because it is often enjoyed as a first course or because we view it as…read more

Salads can be composed with so many different elements. Usually we let the market and season dictate what goes…read more

Extremely acidic food such as ceviche or raw oysters with mignonette or lemon can be tricky to pair with…read more

Many people like to serve a collection of cheeses at parties or before or after a meal. The classic…read more

Many specialty markets carry very nice selections of salume or charcuterie, they are a wonderful way to start a…read more

Perhaps one of the most common wine “rule” is “always pair white wine with fish.” During a visit to…read more

As the days start to get colder, I like to keep my meals colorful and bright with the last…read more

In Puerto Rico, bananas and plantains are commonly served sautéed as a side dish to stews and meats. The…read more

Figs wrapped in Serrano ham are a classic Spanish tapas. In this recipe, I am making them with bacon….read more

When I entertain guests, the appetizers and canapés tend to be fairly casual. I set out a variety of…read more

This shrimp dish is great for a summer meal because it is light but still very flavorful. The simple…read more

One of my favorite summer fruit desserts is clafouti, a baked custard-like cake which originates from the countryside of…read more

This delicate canapé is a wonderful twist on a classic comfort food, the one-eyed jack, also known as toad…read more

Salmon is a great fish that is a widely available, versatile fish that gets overlooked sometimes. But you will…read more

One of my strongest food memories is from Provence. When I was young, my family lived in the South…read more

Since I started sharing these Get Toasted videos, people keep asking me how I began using this method. The…read more

This recipe was inspired by bananas flambées, a classic preparation of bananas sautéed in butter and brown sugar and…read more

Summer brings to the city plenty of fresh seasonal vegetables, including beautiful green zucchini, also called summer squash, or…read more

Simply broiling a piece of fish great way to learn how easy it is to cook fish. I chose…read more