The Transformational Power of the Right Spice: Where Eric Ripert and many others get secret spice blends for their…read more
Actress Elizabeth Olsen (Martha Marcy May Marlene) joins Chef Eric Ripert to learn how to cook Pappardelle…read more
Supermodel and talented cook Chrissy Teigen joins Eric Ripert in the kitchen to teach him…read more
Eric Ripert invites Marcus Samuelsson, owner and chef of the Red Rooster in Harlem and former head chef…read more
Eric Ripert invites Marcus Samuelsson, owner and chef of the Red Rooster in Harlem and former head chef of…read more
Pink Floyd’s Roger Waters tells Eric Ripert his uncensored opinion on everything from the 2012 U.S. Election to the…read more
Top Chef: Just Desserts host and Top Chef judge, Gail Simmons joins Eric Ripert to chat and cook up…read more
Top Chef: Just Desserts host and Top Chef judge, Gail Simmons joins Eric Ripert to chat and cook up…read more
Top Chef: Just Desserts host and Top Chef judge, Gail Simmons joins Eric Ripert to chat and cook up…read more
“Food, like film, is performance. Both are dramatic, romantic, spectacular or sad,” says Eric Ripert. Join him and guest…read more
“Food, like film, is performance. Both are dramatic, romantic, spectacular or sad,” says Eric Ripert. Join him and guest…read more
Enjoy Eric’s preparation of Anthony Bourdain’s Seafood Stew from On The Table Episode One.
Mario Batali, rolls into Eric Ripert’s kitchen on his massive motorcycle. Watch the two chefs banter over who will…read more
Mario Batali parks his Vespa right in Eric Ripert’s NYC kitchen and lays it all On The Table -…read more
Watch the episode two preview of Eric’s new series, On The Table. The second episode featuring special guest Mario…read more
Eric Ripert and Anthony Bourdain open a few beers and get into an animated conversation about sex, drugs, rock…read more
It’s basic meat and potatoes, but in the hands of chef Eric Ripert, the ingredients are transformed into a…read more
Watch the first episode of Eric’s new Reserve Channel series, On The Table. In this episode, close friends Anthony…read more
Watch the episode one trailer of Eric’s new series, On The Table. The first episode with special guest…read more
Today marks the launch of the Reserve Channel, an original YouTube channel that provides access…read more
This week Le Bernardin was reviewed by Pete Wells from The New York Times who awarded the restaurant its…read more
Sweet, Sour, Savory: Talk with Eric Ripert & Christina Tosi
Join Eric Ripert, executive chef and partner of Le Bernardin,…read more
Don’t miss The Eric Ripert Kitchen by Poggenpohl, on display at the Poggenpohl Showroom Street Level. The opening night…read more
We are pleased to announce that Le Bernardin has received the 2012 James Beard Foundation award for Outstanding Restaurant…read more
The James Beard Foundation announces the nominees for Best Restaurant Design
Michael Laiskonis on the New Job, His Book, Visiting Le Bernardin, and Being Happy
Chef Eric Ripert celebrates Valentine’s Day by making pork tenderloin in an herbed salt crust and shows how easy…read more
Restaurant work is so much more than simply cooking and serving customers. One of the things that any business…read more
Updating the Cocktail Heat Map: Where to Drink Now.
With Le Bernardin’s recent makeover came a new bar section complete…read more
Traditional comfort food is what chefs usually turn to after working hard in the restaurant. And nothing is more…read more
The tangy cranberry syrup takes the place of bitters in this holiday version of a Champagne cocktail. If you…read more
These are a fun version of French fries. Instead of biting through into potato, you are met with the…read more
This croustade is a sweet, salty and rich combination of flavors, and is a nice start to any dinner…read more
Concord Grapes: The Little Purple Fruit That Packs A Powerful Punch!
This month Chef Eric Ripert will be using his Facebook page to go behind the scenes and introduce the…read more
Photos: Chef Eric Ripert’s Stash of Food Camera-Phone Photos
“From the Le Bernardin menu: our version of a niçoise salad…read more
Simpsons Executive Producer Matt Selman on the Show’s Upcoming Foodie Episode
Ripert for the Taking
“Ritz-Carlton is offering up a weekend package that revolves around chef Eric Ripert’s restaurants”
Chef Eric Ripert’s New York City restaurant Le Bernardin may have a new look, but its rankings among the…read more
Eric Ripert on Le Bernardin’s Renovation, Occupy Wall Street, Why Chefs are Not Like Politicians and Weed
Food & Wine Festival: A conversation with Eric Ripert & Jennifer Carroll
Eric Ripert and Ferran Adrià Headline The Feast Talks at The Standard Hotel This Weekend
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
What the Le Bernardin Crew (Okay, Some of Them) Did on Their Summer Vacations
Chef Eric Ripert’s famous seafood restaurant Le Bernardin in New York City will be closed the month of August…read more
Going Vegan: French chef Eric Ripert’s ratatouille a rustic and delicious expression of summertime
In a newsletter from Eric’s Washington D.C. restaurant Westend Bistro Eric Ripert reflects on Avec Eric’s Emmy award for…read more
New ‘Plate’ Special: The Old Food Pyramid Is Ancient! Three Chefs Adapt Their Dishes To The New Noshing Rules
AVEC ERIC has received the 2011 Daytime Entertainment Emmy Award for “Outstanding Culinary Program.”
Cooking for friends at home is a great way to make connections with our community too. Preparing food for…read more
This soup is the concentration of fall flavors and spices. The creamy pumpkin, the spiced seeds—sweet and savory. Serving…read more
Ginger, lemon and Bourbon are a great combination. The Bourbon is smoky and mellow, the ginger is spicy and…read more
A classic staple at holiday cocktail parties, this spiked spiced apple cider is warming and inviting. Perfect for warming…read more
This is one of my favorite things to put out when guests come over. It is almost effortless to…read more
I love this dish. It is so simple but so good and healthier than most hors d’oeuvres. It is…read more
For me, Coq au Vin is the perfect winter dish. Warm, full of tender meat, and earthy root vegetables,…read more
Roasting a blood orange caramelizes the sugars giving this salad a wonderful burst of flavor. The hazelnuts and feta…read more
This twice baked potato gains a wonderful tang from the goat cheese while remaining decadently rich because of the…read more
There are so many recipes for margaritas; from the most basic to those with ten ingredients. I prefer to…read more
Tropical fruit juices and nectars are easily found in bodegas and the international sections of most grocery stores and…read more
The addition of orange juice to the traditional seafood marinades of lemon and lime, gives a slightly sweet balance…read more
Jicama is a root that resembles a turnip although it has a mild, sweet flavor and a crisp texture….read more
A cool video made by the team at Zagat to celebrate the Top 30 Under 30—it was a fun…read more
This dessert is so fun to make! Cooking cans of sweetened condensed milk in boiling water is kind of…read more
Achiote paste is one of those ingredients that you may have to go a little out of your way…read more
Avec Eric is a nominee for Outstanding Culinary Program in the 2011 Daytime Emmy Awards. The winners will be…read more
This recipe is the first dish I ever created that made it onto the menu at Le Bernardin. The…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
Fingerling potatoes are beautiful, small tubers that come in a variety of colors and also posses a very concentrated,…read more
It is amazing how much garlic flavor can be imparted by simply rubbing a slice of bread with a…read more
Hard cooked eggs go with so many different flavors well. Deviled eggs are a fun way to offer an…read more
The julienned flesh of a green papaya is not as sweet as the familiar orangey-pink ripe papaya fruit and…read more
This refreshing cocktail is made with Amaro, which is an Italian herbal liqueur. The slightly bitter quality that the…read more
This is a honey-based cocktail and the “sting” comes from the chili pepper that is infused into the syrup….read more
Traditionally, bouillabaisse is a somewhat simple fish stew but this recipe not only utilizes sustainably farmed shellfish and pastured…read more
When I first started cooking professionally, it was very common for a waiter or dining room captain to present…read more
Building flavor in a recipe starts with good products, but constructing a harmonious, successful dish at Le Bernardin requires…read more
White beans cooked in chicken stock with a little bit of the country ham from Virginia, provides a hearty…read more
This delicious and satisfying fried rice uses brown rice to and whatever vegetables you may have on hand to…read more
A favorite French recipe, this dish includes a variation of summer vegetables including peppers, onion, tomatoes, zucchini and eggplant…read more
Tropical flavors are bold, spicy and fun to cook with. The flavor of this sauce, rich with coconut milk…read more
This recipe uses fresh vegetables to create a satisfying vegetarian dish full of flavor. The cauliflower cous cous is…read more
Cooking salmon very slowly on one side or “unilaterally” is a very refined technique that is very easy to…read more
Le Bernardin’s pastry chef, Michael Laiskonis, who proves that truly everything is better with bacon showed us how to…read more
An ingredient like bacon automatically boosts the flavor of a recipe because of its salty, smoky, rich flavor, but…read more
Spiny lobsters are impressive creatures. The warm water cousin to Maine lobsters, the spiny lobster does not have any…read more
Softshell crabs are a very special treat when they are in season and the very fresh crabs, still filled…read more
The technique for poaching halibut in a veloute is classic and while it is a little bit advanced, is…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
This installation of Perfect Pairings was born out of my love of wine from the Bordeaux region of France….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, our inclination is to always pair white wine with pasta. The pasta itself—the actual flour, egg…read more
Salads can be composed with so many different elements. The greens can be a challenge to pair with wine…read more
The scallops in this recipe are cut into thin, crosswise slices and then barely cooked. They are then drizzled with…read more
The inspiration for this chicken paillard recipe came after a visit to the olive orchards of Castello di Fonterutoli…read more
Using both poached, fresh salmon and smoked salmon gives this spread a complex salmon flavor. It is a perfect…read more
A capon is a rooster that has been castrated which results in tender meat and a much bigger bird….read more
Every cook should know how to roast a chicken properly. The process is one of the most basic recipes…read more
This simple salad is basic but very delicious and always reminds me of my grandparents. During the day, my…read more
My visit to a bee sanctuary in Sonoma, California inspired me to start cooking more with honey. It is…read more
Codfish is a delicious, sturdy, white-fleshed fish. So many people only know salted cod, but codfish is very versatile…read more
This is the vinaigrette that I learned to make from my friends at the Hog Island Oyster Company. It…read more
I really love cooking whole fish because not only is it a good way to buy a fish (you…read more
This recipe was developed after I visited the oyster beds at Hog Island Oyster Company in Marshall, California. Bright…read more
Salmon is one of the most popular fish in America. It is very easy to make salmon simply and…read more
This recipe was inspired by my visit to Tuscany and the flavors of the autumn season that were so…read more
Smoked bacon lardons and egg yolks mixed with, not cream as in the classic recipe, but rather crème fraiche…read more
Eric Ripert, Alton Brown, and Others Take Home James Beard Foundation Media Awards
Ripert, Chang, Colicchio, and Other All-Star Chefs Cooked Table-side at Last Night’s Tibet Fund Gala
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
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
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
Red Rooster Invites Ruth Reichl and Eric Ripert to the Table
Thanksgiving Dinner Tips From Star Chefs, Part 1: Eric Ripert
Forget turkey! Roasted chicken for Thanksgiving. Hosting a smaller holiday dinner? Chef Eric Ripert suggests a tasty alternative.
Click here to see more photos from our highly successful event at the Ace Hotel on November 8th, 2010
Based on Eric’s popular PBS TV program, Avec Eric, this book is part travelogue, part cookbook, and includes 125…read more
Chef Eric Ripert continues his journey to the source of culinary inspiration with a second season of the Emmy…read more
Avec Eric Season One wins an Emmy Award for outstanding achievement in main title and graphic design
