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Showing only recipes by “Maguy Le Coze.”

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1574
asian-tuna-tartare

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 love this t...

by Eric Ripert and Maguy Le Coze

1575
herb-salad-with-thyme-crusted-tuna

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 even better, to...

by Eric Ripert and Maguy Le Coze

1576
soft-shell-crabs-with-garlic-herb-vinaigrette

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...

1578
poached-baby-lobster-on-asparagus-and-cepe-risotto

Poached Baby Lobster on Asparagus and Cepe Risotto

Eric: I would like to dedicate this recipe to Mario in Mustique, the king of risotto. It's a time-consuming dish, but it can be prepared...

by Eric Ripert and Maguy Le Coze

1579
lobster-stock

Lobster Stock

1.  Heat the oil in a large, wide pot over high heat until just smoking. Add the lobster shells and sear without stirring for 1 minute (...

1580
shrimp-stock

Shrimp Stock

1.  Heat the oil in a large pot over high heat until just smoking. Add the shrimp and sear until the shells are bright orange on both si...

1581
chicken-stock

Chicken Stock

1.  Trim the excess fat from the chicken backs and rinse them well under cold running water. Place them in a large pot and cover with t...

1582
pistou-vegetable-soup-with-mussels

Pistou Vegetable Soup with Mussels

Eric: My aunt Monique in Nimes makes the best pistou. I think her secret is grinding the pesto by hand, using a mortar and pestle. All I...

1583
fish-fumet

Fish Fumet

1 Remove the gills and eyes from the fish, or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in...

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