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Conch
Traditionally, the seafood in a ceviche is marinated in citrus for at least an hour, but I’ve always found this makes the fish dry ...
Sherry Vinaigrette
by Eric Ripert
Hamachi
I first encountered tandoori powder in California and instantly knew I wanted to cook with its sweet, exotic flavor. I thought hamachi wo...
Barely Cooked Wild Alaskan Salmon...
I love this technique for cooking salmon—simmering it for just a few minutes. This simple method preserves the flavor and tex...
Ginger Oil
Milk Chocolate Pots de Creme...
We never set out to create a “signature dish,” but this tiny egg has become just that. In this complex interplay of the choco...
Chicken Stock
Asian Tuna Tartare
Eric: The first time I ate raw tuna was in America—in Europe, this type of tuna doesn't exist—and I became an instant fan. I...
Herb Salad with Thyme-Crusted Tuna
Eric: Joel Robuchon inspired this salad—he used to serve a similar one in Paris—and I could eat it every day. To make it eve...
Soft-Shell Crabs with Garlic-Herb Vinaigrette
Eric: I discovered soft-shell crabs when I was working at Jean-Louis Palladin's restaurant in Washington, D.C., but it wasn't until I ma...
Eric Ripert features recipes on his website that are all cooked in a toaster oven. He says it's the easiest way to cook meals f...
