Episode 11
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Wylie Dufresne joins Eric Ripert to demonstrate a whole new style of cooking with his poached egg consommé, as…read more
Episode 10
air date: 11/27/13 |  run time: 
Author Jay McInerney visits Eric Ripert’s kitchen to enjoy wine and prepare Braised Lamb Shanks. They discuss the life…read more
Episode 9
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Actress, Producer and Director Drew Barrymore visits Eric Ripert’s kitchen to prepare her favorite, Clams Montecito, and to pick…read more
Episode 8
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Episode 7
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Supermodel and talented cook Chrissy Teigen joins Eric Ripert in the kitchen to teach him…read more
Episode 6
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Eric Ripert invites Marcus Samuelsson, owner and chef of the Red Rooster in Harlem and former head chef…read more
Episode 5
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Pink Floyd’s Roger Waters tells Eric Ripert his uncensored opinion on everything from the 2012 U.S. Election to the…read more
Episode 4
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Top Chef: Just Desserts host and Top Chef judge, Gail Simmons joins Eric Ripert to chat and cook up…read more
Episode 3
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“Food, like film, is performance. Both are dramatic, romantic, spectacular or sad,” says Eric Ripert. Join him and guest…read more
Episode 2
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Mario Batali parks his Vespa right in Eric Ripert’s NYC kitchen and lays it all On The Table -…read more
Episode 1
air date: 11/29/13 |  run time: 
Watch the episode one trailer of Eric’s new series, On The Table. The first episode with special guest…read more
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Our very own Eric Ripert of New York City’s acclaimed Le Bernardin and Avec Eric invites notable friends into…read more
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In this week’s premiere episode, we present the dynamic duo of Eric Ripert and Anthony Bourdain. Watch as these…read more
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Mario drives his Vespa right into Eric Ripert’s kitchen and lays it all On The Table for his signature…read more
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Actress, Producer and Director Drew Barrymore visits Eric Ripert’s kitchen to prepare her favorite, Clams Montecito, and to pick…read more
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The Transformational Power of the Right Spice: Where Eric Ripert and many others get secret spice blends for their…read more
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Supermodel and talented cook Chrissy Teigen joins Eric Ripert in the kitchen to teach him…read more
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Eric Ripert invites Marcus Samuelsson, owner and chef of the Red Rooster in Harlem and former head chef…read more
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Eric Ripert invites Marcus Samuelsson, owner and chef of the Red Rooster in Harlem and former head chef of…read more
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Chefs confess to turkey-free Thanksgivings
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Pink Floyd’s Roger Waters tells Eric Ripert his uncensored opinion on everything from the 2012 U.S. Election to the…read more
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Top Chef: Just Desserts host and Top Chef judge, Gail Simmons joins Eric Ripert to chat and cook up…read more
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Top Chef: Just Desserts host and Top Chef judge, Gail Simmons joins Eric Ripert to chat and cook up…read more
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Top Chef: Just Desserts host and Top Chef judge, Gail Simmons joins Eric Ripert to chat and cook up…read more
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“Food, like film, is performance. Both are dramatic, romantic, spectacular or sad,” says Eric Ripert. Join him and guest…read more
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“Food, like film, is performance. Both are dramatic, romantic, spectacular or sad,” says Eric Ripert. Join him and guest…read more
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Enjoy Eric’s preparation of Anthony Bourdain’s Seafood Stew from On The Table Episode One.
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Mario Batali, rolls into Eric Ripert’s kitchen on his massive motorcycle. Watch the two chefs banter over who will…read more
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Mario Batali parks his Vespa right in Eric Ripert’s NYC kitchen and lays it all On The Table -…read more
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Watch the episode two preview of Eric’s new series, On The Table. The second episode featuring special guest Mario…read more
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Eric Ripert and Anthony Bourdain open a few beers and get into an animated conversation about sex, drugs, rock…read more
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It’s basic meat and potatoes, but in the hands of chef Eric Ripert, the ingredients are transformed into a…read more
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Watch the first episode of Eric’s new Reserve Channel series, On The Table. In this episode, close friends Anthony…read more
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Grill up a juicy steak

 

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Watch the episode one trailer of Eric’s new series, On The Table. The first episode with special guest…read more
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Anthony Bourdain and Eric Ripert Talk Tearjerkers and Porno Names
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Today marks the launch of the Reserve Channel, an original YouTube channel that provides access…read more
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This week Le Bernardin was reviewed by Pete Wells from The New York Times who awarded the restaurant its…read more
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Sweet, Sour, Savory: Talk with Eric Ripert & Christina Tosi
Join Eric Ripert, executive chef and partner of Le Bernardin,…read more
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Don’t miss The Eric Ripert Kitchen by Poggenpohl, on display at the Poggenpohl Showroom Street Level. The opening night…read more
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‘World’s 50 Best Restaurants’ in 2012
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We are pleased to announce that Le Bernardin has received the 2012 James Beard Foundation award for Outstanding Restaurant…read more
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The James Beard Foundation announces the nominees for Best Restaurant Design
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New Pastry Chefs at Le Bernardin and Jean Georges
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Neighborhood Guides: Eric Ripert
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101 Best Restaurants in America for 2012
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The Manhattan Project
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Michael Laiskonis on the New Job, His Book, Visiting Le Bernardin, and Being Happy
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Chef Eric Ripert celebrates Valentine’s Day by making pork tenderloin in an herbed salt crust and shows how easy…read more
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Linguine with Sea Urchin and Caviar, based upon Eric Ripert’s On the Line
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Bourdain To Film “No Reservations: Austin” In March
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My Last Day: Le Bernardin’s Pastry Chef Reflects on 8 Long Years
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Eating First-Class on the Fly
episode 06
air date: 11/06/2010 |  run time: 24:17
Restaurant work is so much more than simply cooking and serving customers. One of the things that any business…read more
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Nine Big Name Chefs Who’ve Expanded to the Caribbean
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2012 Cayman Cookout: Reunited, and It Feels So Good
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Video: Cayman Cookout 2012
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Updating the Cocktail Heat Map: Where to Drink Now.

With Le Bernardin’s recent makeover came a new bar section complete…read more

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Eric Ripert on the Cayman Islands and Le Bernardin as a ‘Logical Fusion’
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SAVEUR 100: Le Bernardin
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The Platt 101: New York City’s Best Restaurants
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Traditional comfort food is what chefs usually turn to after working hard in the restaurant. And nothing is more…read more
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Eric Ripert’s holiday meal: Beef bourguignon
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Holiday Traditions: Eric Ripert
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The tangy cranberry syrup takes the place of bitters in this holiday version of a Champagne cocktail. If you…read more
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These are a fun version of French fries. Instead of biting through into potato, you are met with the…read more
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This croustade is a sweet, salty and rich combination of flavors, and is a nice start to any dinner…read more
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75+ Holiday Recipes from Our Favorite Celebrity Chefs
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The Forbes 2011 All-Star Eateries In New York
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Fighting Hunger in NYC
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Concord Grapes: The Little Purple Fruit That Packs A Powerful Punch!
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Dishspotting: Le Bernardin Lounge’s Geoduck
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Classic restaurants revisited
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Eric Ripert is a Tastemaker on Startle.com
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Thanksgiving Hotline 2011
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Ripert names chef for 10 Arts
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High-End Restaurants Indulge Frugal Customers
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This month Chef Eric Ripert will be using his Facebook page to go behind the scenes and introduce the…read more
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Photos: Chef Eric Ripert’s Stash of Food Camera-Phone Photos

“From the Le Bernardin menu: our version of a niçoise salad…read more

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Simpsons Executive Producer Matt Selman on the Show’s Upcoming Foodie Episode
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Eric Ripert on Sustainable Seafood
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The Best Seafood Restaurants in New York
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Ripert for the Taking

“Ritz-Carlton is offering up a weekend package that revolves around chef Eric Ripert’s restaurants”

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Eric Ripert: Keeping a Grande Dame Sexy
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Le Bernardin’s Four-Star Fish Now Comes in Swanky Digs: Review
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Le Bernardin’s Lounge Menu: Ripert’s Craft, Bite-Sized
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Chef Eric Ripert’s New York City restaurant Le Bernardin may have a new look, but its rankings among the…read more
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Eric Ripert on Le Bernardin’s Renovation, Occupy Wall Street, Why Chefs are Not Like Politicians and Weed
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Either/Or: Eric Ripert
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Lopate and Locavores: Sustainable Seafood
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4-Minute Recipes From NYC’s Most Famous 4-Star Chefs
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Le Bernardin to Start Serving Lunch in Lounge
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Eric Ripert on Fine Dining and Not Being a Jerk
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Interview with Le Bernardin Co-Founder Maguy Le Coze
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New York City Restaurant Survey Results Are Live!
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Food & Wine Festival: A conversation with Eric Ripert & Jennifer Carroll
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A Décor to Match a New Connection
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Eric Ripert and Ferran Adrià Headline The Feast Talks at The Standard Hotel This Weekend
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A Four-Star for a Special Visit
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Create’s Saturday marathon lineup will feature Eric Ripert’s Emmy-award winning series Avec Eric beginning at 6:30 AM EST on…read more
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Get sauce-y with flavorful French style striped bass
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A Photo Tour of the Revamped Le Bernardin, Opening Tonight
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First Look at the Redone Le Bernardin, With Lounge Food
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Redesigning Le Bernardin: Before, During and After with Eric Ripert
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What the Le Bernardin Crew (Okay, Some of Them) Did on Their Summer Vacations
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A Transformed Bernardin Set to Reopen
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Chef Eric Ripert’s famous seafood restaurant Le Bernardin in New York City will be closed the month of August…read more
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Le Bernardin’s Crispy-Skinned Fish
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Going Vegan: French chef Eric Ripert’s ratatouille a rustic and delicious expression of summertime
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In a newsletter from Eric’s Washington D.C. restaurant Westend Bistro Eric Ripert reflects on Avec Eric’s Emmy award for…read more
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Eric Ripert
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Le Bernardin
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Interview: A Conversation with Eric Ripert & Benjamin Clymer
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New ‘Plate’ Special: The Old Food Pyramid Is Ancient! Three Chefs Adapt Their Dishes To The New Noshing Rules
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Famous Chefs Get Nostalgic About Summer Foods
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Eric Ripert, Martha Stewart Win Big at Daytime Emmys
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How Eric Ripert keeps Le Bernardin cooking
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AVEC ERIC has received the 2011 Daytime Entertainment Emmy Award for “Outstanding Culinary Program.”
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Win Dad’s heart with Eric Ripert’s steak and potatoes
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David Letterman Gives Eric Ripert Some Fishy Fashion Advice
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Cooking for friends at home is a great way to make connections with our community too. Preparing food for…read more
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This soup is the concentration of fall flavors and spices. The creamy pumpkin, the spiced seeds—sweet and savory. Serving…read more
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Ginger, lemon and Bourbon are a great combination. The Bourbon is smoky and mellow, the ginger is spicy and…read more
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A classic staple at holiday cocktail parties, this spiked spiced apple cider is warming and inviting. Perfect for warming…read more
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This is one of my favorite things to put out when guests come over. It is almost effortless to…read more
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I love this dish. It is so simple but so good and healthier than most hors d’oeuvres. It is…read more
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For me, Coq au Vin is the perfect winter dish. Warm, full of tender meat, and earthy root vegetables,…read more
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Roasting a blood orange caramelizes the sugars giving this salad a wonderful burst of flavor. The hazelnuts and feta…read more
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This twice baked potato gains a wonderful tang from the goat cheese while remaining decadently rich because of the…read more
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10 Foods Every Man Must Grill – #1: Lobster
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There are so many recipes for margaritas; from the most basic to those with ten ingredients. I prefer to…read more
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Tropical fruit juices and nectars are easily found in bodegas and the international sections of most grocery stores and…read more
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The addition of orange juice to the traditional seafood marinades of lemon and lime, gives a slightly sweet balance…read more
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Jicama is a root that resembles a turnip although it has a mild, sweet flavor and a crisp texture….read more
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A cool video made by the team at Zagat to celebrate the Top 30 Under 30—it was a fun…read more
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This dessert is so fun to make! Cooking cans of sweetened condensed milk in boiling water is kind of…read more
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Achiote paste is one of those ingredients that you may have to go a little out of your way…read more
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Avec Eric is a nominee for Outstanding Culinary Program in the 2011 Daytime Emmy Awards. The winners will be…read more
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This recipe is the first dish I ever created that made it onto the menu at Le Bernardin. The…read more
episode 10
air date: 03/07/09 |  run time: 24:10
Flowers Winery – Sonoma Coast, California

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

episode 09
air date: 02/28/09 |  run time: 24:13
Eric visits Castello de Fonterutoli

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

episode 08
air date: 02/21/09 |  run time: 24:08
Eric and Aldo Sohm, Iron Horse Vineyards

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

episode 07
air date: 02/14/09 |  run time: 24:11
Villa Panna, Il Palagiaccio

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

episode 06
air date: 02/07/09 |  run time: 24:14
Stone Barns with Dan Barber – NY

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

episode 05
air date: 01/31/2009 |  run time: 24:10
Melissa’s Garden Bee Sanctuary – California

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

Episode 04
air date: 01/24/09 |  run time: 24:12
Livorno – Italy

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

Episode 03
air date: 01/17/09 |  run time: 24:09
Hog Island Oyster Company – California

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

episode 02
air date: 01/10/09 |  run time: 24:15
Manresa and Love Apple Farm – California

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

episode 01
air date: 01/03/09 |  run time: 24:16
Wild Boar Hunt at Villa Bordoni

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

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Fingerling potatoes are beautiful, small tubers that come in a variety of colors and also posses a very concentrated,…read more
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It is amazing how much garlic flavor can be imparted by simply rubbing a slice of bread with a…read more
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Hard cooked eggs go with so many different flavors well. Deviled eggs are a fun way to offer an…read more
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The julienned flesh of a green papaya is not as sweet as the familiar orangey-pink ripe papaya fruit and…read more
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This refreshing cocktail is made with Amaro, which is an Italian herbal liqueur. The slightly bitter quality that the…read more
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This is a honey-based cocktail and the “sting” comes from the chili pepper that is infused into the syrup….read more
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Traditionally, bouillabaisse is a somewhat simple fish stew but this recipe not only utilizes sustainably farmed shellfish and pastured…read more
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When I first started cooking professionally, it was very common for a waiter or dining room captain to present…read more
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Building flavor in a recipe starts with good products, but constructing a harmonious, successful dish at Le Bernardin requires…read more
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White beans cooked in chicken stock with a little bit of the country ham from Virginia, provides a hearty…read more
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This delicious and satisfying fried rice uses brown rice to and whatever vegetables you may have on hand to…read more
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A favorite French recipe, this dish includes a variation of summer vegetables including peppers, onion, tomatoes, zucchini and eggplant…read more
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Tropical flavors are bold, spicy and fun to cook with. The flavor of this sauce, rich with coconut milk…read more
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This recipe uses fresh vegetables to create a satisfying vegetarian dish full of flavor. The cauliflower cous cous is…read more
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Cooking salmon very slowly on one side or “unilaterally” is a very refined technique that is very easy to…read more
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Le Bernardin’s pastry chef, Michael Laiskonis, who proves that truly everything is better with bacon showed us how to…read more
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An ingredient like bacon automatically boosts the flavor of a recipe because of its salty, smoky, rich flavor, but…read more
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Spiny lobsters are impressive creatures. The warm water cousin to Maine lobsters, the spiny lobster does not have any…read more
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Softshell crabs are a very special treat when they are in season and the very fresh crabs, still filled…read more
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The technique for poaching halibut in a veloute is classic and while it is a little bit advanced, is…read more
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Chocolate flavor can mean many different things. It can be bitter, rich, earthy, acidic and fruity—all qualities that provide…read more
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Perhaps the most common “wine myth” or “rule” is to always pair red meat with red wine. While that…read more
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This installation of Perfect Pairings was born out of my love of wine from the Bordeaux region of France….read more
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Because black pepper has its own tannins, it is sometimes considered a “wine killer.” Many times, when the tannins…read more
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A general rule of thumb has always been to move toward a sweeter wine when serving spicy food. However,…read more
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For some reason, our inclination is to always pair white wine with pasta. The pasta itself—the actual flour, egg…read more
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Salads can be composed with so many different elements. The greens can be a challenge to pair with wine…read more
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The scallops in this recipe are cut into thin, crosswise slices and then barely cooked. They are then drizzled with…read more
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The inspiration for this chicken paillard recipe came after a visit to the olive orchards of Castello di Fonterutoli…read more
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Using both poached, fresh salmon and smoked salmon gives this spread a complex salmon flavor. It is a perfect…read more
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A capon is a rooster that has been castrated which results in tender meat and a much bigger bird….read more
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Every cook should know how to roast a chicken properly. The process is one of the most basic recipes…read more
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This simple salad is basic but very delicious and always reminds me of my grandparents. During the day, my…read more
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My visit to a bee sanctuary in Sonoma, California inspired me to start cooking more with honey. It is…read more
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Codfish is a delicious, sturdy, white-fleshed fish. So many people only know salted cod, but codfish is very versatile…read more
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This is the vinaigrette that I learned to make from my friends at the Hog Island Oyster Company. It…read more
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I really love cooking whole fish because not only is it a good way to buy a fish (you…read more
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2011 Daytime Emmy Award Nominations Announced
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This recipe was developed after I visited the oyster beds at Hog Island Oyster Company in Marshall, California. Bright…read more
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Salmon is one of the most popular fish in America. It is very easy to make salmon simply and…read more
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This recipe was inspired by my visit to Tuscany and the flavors of the autumn season that were so…read more
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Smoked bacon lardons and egg yolks mixed with, not cream as in the classic recipe, but rather crème fraiche…read more
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Eric Ripert, Alton Brown, and Others Take Home James Beard Foundation Media Awards
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Ripert, Chang, Colicchio, and Other All-Star Chefs Cooked Table-side at Last Night’s Tibet Fund Gala
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Q&A: Dishing With Eric Ripert
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Chef Eric Ripert and Chef Jennifer Carroll
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Talkin’ Fish and James Beard with Eric Ripert
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The Odd Couple of Food and Wine
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Try Eric Ripert’s Time-Honored Recipes For Easter
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Behind the Scenes at Eric Ripert’s Latest Treme Shoot
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Knife Guy
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Miles to Go Before He Sleeps
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5 Minutes with Eric Ripert & Anthony Bourdain
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Get a taste of the Caribbean without leaving home
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Q&A with Chef Eric Ripert

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101 Best Restaurants in America
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Eric Ripert Romances Us on “Living Today”
episode 13
air date: 12/25/10 |  run time: 24:12
Enjoying success and acclaim as a chef and restaurateur means many things. Hard work, financial strain and management issues are…read more
episode 12
air date: 12/18/10 |  run time: 24:11
Food is an essential part of a thriving, healthy community. Whether served from home kitchens, school lunchrooms, neighborhood diners or…read more
episode 11
air date: 12/10/2010 |  run time: 23:45
“Going green,” “sustainability,” and “farm to table” are all terms that get tossed around more frequently lately—and that’s a…read more
episode 10
air date: 12/4/10 |  run time: 24:15
Dining out is special. Rather than just picking up food on the run or ordering take-out, going to a…read more
episode 09
air date: 11/27/10 |  run time: 24:07
Each January there is a festival held in the Cayman Islands, hosted by the Ritz Carlton Grand Cayman and…read more
Episode 08
air date: 11/20/10 |  run time: 24:16
Creating recipes with depth—with complexity and soul—requires more than just throwing things together in a pan. It’s really a…read more
episode 07
air date: 11/13/10 |  run time: 24:13
Some keys to success are no doubt hard work, a passion for one’s craft and a good sense of…read more
episode 05
air date: 10/30/10 |  run time: 24:10
The work of a farmer and the work of a chef are not that different. We are both striving…read more
episode 04
air date: 10/23/2010 |  run time: 24:13
The path that each cook takes to becoming a chef is different. My journey began in my home kitchen…read more
Episode 03
air date: 10/16/2010 |  run time: 24:16
Curing meats is an ancient tradition and a practice that allowed people to preserve meats before refrigeration was invented….read more
episode 02
air date: 10/09/10 |  run time: 24:13
“To get it any fresher, you have to catch it,” I heard that phrase more than once while I…read more
episode 01
air date: 10/03/10 |  run time: 24:11
Urbanna, Virginia, situated on the Rappahannock River just east of the Chesapeake Bay, was established in 1680 making it…read more
episode 13
air date: 12/16/10 |  run time: 4:27
Chocolate flavor can mean many different things. It can be bitter, rich, earthy, acidic and fruity—all qualities that provide…read more
episode 12
air date: 12/2/10 |  run time: 4:20
Perhaps the most common “wine myth” or “rule” is to always pair red meat with red wine. While that…read more
episode 11
air date: 11/18/10 |  run time: 3:07
Asparagus is a special vegetable that has a very distinct taste. The flavor is complex and while it has…read more
episode 10
air date: 11/4/10 |  run time: 7:09
This installation of Perfect Pairings was born out of my love of wine from the Bordeaux region of France….read more
episode 09
air date: 10/12/10 |  run time: 9:57
We are lucky to have so many different kinds of drinking water available to us but are they really…read more
episode 08
air date: 10/7/10 |  run time: 3:20
Because black pepper has its own tannins, it is sometimes considered a “wine killer.”  Many times, when the tannins…read more
episode 07
air date: 9/23/10 |  run time: 2:51
A general rule of thumb has always been to move toward a sweeter wine when serving spicy food. However,…read more
episode 06
air date: 9/9/10 |  run time: 4:02
For some reason, maybe because it is often enjoyed as a first course or because we view it as…read more
episode 05
air date: 8/26/10 |  run time: 24:10
Salads can be composed with so many different elements. Usually we let the market and season dictate what goes…read more
episode 04
air date: 8/12/10 |  run time: 2:55
Extremely acidic food such as ceviche or raw oysters with mignonette or lemon can be tricky to pair with…read more
episode 03
air date: 8/5/10 |  run time: 9:18
Many people like to serve a collection of cheeses at parties or before or after a meal. The classic…read more
episode 02
air date: 7/29/10 |  run time: 3:53
Many specialty markets carry very nice selections of salume or charcuterie, they are a wonderful way to start a…read more
episode 01
air date: 7/22/10 |  run time: 2:48
Perhaps one of the most common wine “rule” is “always pair white wine with fish.” During a visit to…read more
episode 13
air date: 10/09/08 |  run time: 2:51
As the days start to get colder, I like to keep my meals colorful and bright with the last…read more
episode 12
air date: 09/12/08 |  run time: 3:11
In Puerto Rico, bananas and plantains are commonly served sautéed as a side dish to stews and meats. The…read more
episode 11
air date: 09/08/2008 |  run time: 2:18
Figs wrapped in Serrano ham are a classic Spanish tapas. In this recipe, I am making them with bacon….read more
episode 10
air date: 08/25/08 |  run time: 2:42
When I entertain guests, the appetizers and canapés tend to be fairly casual. I set out a variety of…read more
episode 09
air date: 08/25/08 |  run time: 2:42
This shrimp dish is great for a summer meal because it is light but still very flavorful. The simple…read more
episode 08
air date: 08/08/08 |  run time: 2:41
One of my favorite summer fruit desserts is clafouti, a baked custard-like cake which originates from the countryside of…read more
episode 07
air date: 07/31/08 |  run time: 3:49
This delicate canapé is a wonderful twist on a classic comfort food, the one-eyed jack, also known as toad…read more
episode 06
air date: 07/24/08 |  run time: 4:28
Salmon is a great fish that is a widely available, versatile fish that gets overlooked sometimes. But you will…read more
episode 05
air date: 7/9/08 |  run time: 3:09
One of my strongest food memories is from Provence. When I was young, my family lived in the South…read more
episode 04
air date: 6/21/08 |  run time: 4:51
Since I started sharing these Get Toasted videos, people keep asking me how I began using this method. The…read more
episode 03
air date: 06/24/08 |  run time: 4:07
This recipe was inspired by bananas flambées, a classic preparation of bananas sautéed in butter and brown sugar and…read more
episode 02
air date: 06/21/08 |  run time: 4:21
Summer brings to the city plenty of fresh seasonal vegetables, including beautiful green zucchini, also called summer squash, or…read more
episode 01
air date: 05/03/08 |  run time: 4:00
Simply broiling a piece of fish great way to learn how easy it is to cook fish. I chose…read more
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Chef Eric Ripert’s Holiday Dinner
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Red Rooster Invites Ruth Reichl and Eric Ripert to the Table
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Chef Eric Ripert Prepares Seasonal Recipes
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Thanksgiving Dinner Tips From Star Chefs, Part 1: Eric Ripert
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Meet & Eat: Eric Ripert
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Recipe for Success
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Thanksgiving feast with Chef Eric Ripert, author of Avec Eric
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Emeril Avec Eric!
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Forget turkey! Roasted chicken for Thanksgiving. Hosting a smaller holiday dinner? Chef Eric Ripert suggests a tasty alternative.
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Eric Ripert Makes Tomato Confit à la Eater
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Click here to see more photos from our highly successful event at the Ace Hotel on November 8th, 2010
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One for Your Bookshelf: Avec Eric
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Behind the Chef
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Progressing Through Le Bernardin’s Kitchen, Station by Station
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Based on Eric’s popular PBS TV program,  Avec Eric, this book is part travelogue, part cookbook, and includes 125…read more
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Once Skeptical, New York Chefs Embrace Michelin
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Le Bernardin Gets a 29 in Zagat

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Chef Eric Ripert continues his journey to the source of culinary inspiration with a second season of the Emmy…read more
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Second Season of Avec Eric Premieres This Weekend
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Watch ‘Avec Eric’ Ripert Saturday; Get Lost on Pig Island
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Avec Eric Launches Second Season
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Avec Eric Season One wins an Emmy Award for outstanding achievement in main title and graphic design
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Top Chef is bringing something new to the judging table for season seven by casting four-star, French chef Eric…read more