The New York Post reports that the chef is planning a wine bar and a private dining roomEric Ripert might not be opening any more restaurants, but he has planned an expansion of his seafood mecca Le Bernardin.The New York Post reports that chef-owner Ripert and partner Maguy Le Coze have taken over two floors in the Equitable Center, where Le Bernardin now resides.
Category New recipes
Parsnip Confit with Pickled Currants Recipe Welcome to root vegetables reinvented. Sturdy parsnips soften in a warm bath of olive oil, then get seared and bejeweled with pickled currants. It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout.
Pink Pickled Onions Recipe Ingredients2 pounds red onions, thinly sliced, separated into rings6 4-inch fresh rosemary sprigs2 cups Champagne vinegar or white wine vinegar1 heaping tablespoon mixed pickling spice2 teaspoons coarse kosher saltRecipe PreparationPlace 1/3 of onions in large (at least 2-quart) jar with tight-fitting lid.
Tamarind-Honey Lamb Kebabs on Mashed Yams Recipe Ingredients1/4 cup chili-garlic sauce3 tablespoons tamarind concentrate1/2 teaspoon ground cardamom2 1/4 pounds yams (red-skinned sweet potatoes; about 3 medium)1/4 cup (1/2 stick) butter20 1 1/2-inch cubes boneless led of lamb (about 2 pounds)4 metal skewers or wooden skewers soaked in water 1 hourRecipe PreparationStir first 5 ingredients in bowl to blend.
Chicken Saltimbocca with Pea Salad Recipe Saltimbocca literally translates to “jumps in your mouth& 34;—so yes, it& 39;s extremely flavorful. The combination of prosciutto and sage is a classic that pairs with just about any side or salad.Ingredients2 8-oz. skinless, boneless chicken breasts3 large eggs, beaten to blend4 scallions, very thinly sliced on a diagonal8 oz.
Curried Cauliflower and Chickpea Stew Recipe Ingredients2 tablespoons vegetable oil2 1/2 cups chopped onions6 cups small cauliflower florets (from 1 medium head)2 15 1/2-ounce cans garbanzo beans (chickpeas), drained2 10-ounce cans diced tomatoes with green chiles1 14-ounce can unsweetened coconut milk1/2 cup chopped fresh cilantroRecipe PreparationHeat oil in large skillet over high heat.
Spiced Cranberry Bundt Cake Recipe Ingredientscake3/4 cup almond flour or almond meal* (about 2 1/2 ounces)2 1/2 teaspoons Chinese five-spice powder**1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1 cup (2 sticks) unsalted butter, room temperature1 cup (packed) golden brown sugar1 1/2 teaspoons vanilla extract1 cup plain reduced-fat (2 ) Greek-style yogurt1 cup chopped toasted almonds1 cup halved fresh or frozen cranberries (do not thaw)1/2 cup dried sweetened cranberriesicing4 teaspoons (about) orange juiceRecipe PreparationcakePreheat oven to 350°F.
Radicchio Salad Recipe With salty, sweet, and creamy components, this recipe is more than just a salad: It& 39;s a fully realized side dish. Pale yellowish-white Castelfranco radicchio is usually tender and mild, but Chioggia (round) or Treviso (spear-shaped) varieties also work.Ingredients⅓ cup plain whole-milk Greek yogurt1 Tbsp.
Citrus-Cranberry Compote Recipe Makes 1 1/2 cups ServingsIngredients2 cups (8 oz.) fresh (or frozen, thawed) cranberries1/4 cup fresh orange juice1/2 teaspoon vanilla extractRecipe PreparationFinely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange.
Thai Green Papaya Salad Recipe This papaya salad recipe is a ringer for your favorite takeout Thai version.Ingredients5 tablespoons fresh lime juice3 tablespoons (packed) palm sugar or golden brown sugar2 tablespoons plus 2 teaspoons fish sauce2 tablespoons dried shrimp, chopped3 Chinese long beans, halved crosswise or 15 green beans1 1 1/2- to 1 3/4-pound green papaya, peeled, halved, seeded10 large cherry tomatoes, halved1 cup chopped fresh cilantro2 green onions, very thinly sliced1 fresh red Thai chile with seeds, thinly sliced2 tablespoons coarsely chopped salted peanutsspecial equipmentJulienne peeler or box graterRecipe PreparationWhisk first 5 ingredients in medium bowl.
Asian-Style Pork Nachos with Red Cabbage and Scallions Recipe Homemade fried wontons make these pork nachos naughty-delicious, but they’re just as addictive when made with tortilla chips.IngredientsWonton ChipsVegetable oil for frying (about 10 cups)6 ounces wonton wrappers, cut into trianglesPork2 tablespoons vegetable oil6 cloves garlic, thinly sliced1 serrano chile, thinly slicedKosher salt, freshly ground pepper4 tablespoons fresh lime juice1 tablespoon fish sauce (such as nam pla or nuoc nam)Assembly1 cup shredded cheddar cheese1 cup shredded Monterey Jack cheese⅛ head red cabbage, cored, very thinly sliced1 bunch scallions, thinly sliced1 cup cilantro leaves with tender stems1 tablespoon rice vinegar1 teaspoon toasted sesame oilKosher salt, freshly ground pepper½ cup sliced pickled jalapeñosRecipe PreparationWonton ChipsPour oil into a large heavy pot to a depth of 2” and fit with a deep-fry thermometer.
Grilled Tuna with Herbed Aioli Recipe After making this tuna with aioli recipe, serve with: Steamed new potatoes and mixed green salad with a citrus vinaigrette. Dessert: A lemon tart from the bakery.Ingredients2 tablespoons red wine vinegar2 tablespoons chopped basil2 teaspoons chopped thyme2 teaspoons dried tarragon2 large garlic cloves, finely chopped4 7-ounce tuna steaks (each about 1 inch thick)Recipe PreparationWhisk together first 6 ingredients in shallow dish for marinade.
Almond Granita Recipe Ingredients1/2 cup slivered almonds (about 3 ounces), toasted, cooled, chopped1/4 cup almond paste (not marzipan; about 2 1/2 ounces)1 teaspoon almond extractRecipe PreparationPurée all ingredients with 1 1/4 cups water in a blender until smooth. Set a fine-mesh strainer over a 9x9x2& 34; metal baking pan; strain, discarding solids.
Chicken and Scallion Yakitori Recipe Ingredients1/2 cup low-salt chicken stock1 tablespoon (packed) light brown sugar2 large skinless, boneless chicken breasts6 scallions, white and light-green parts only, cut into 1” piecesVegetable oil, for brushingRecipe PreparationCombine chicken stock, mirin, soy sauce, sake, sugar, and 1/2 cup water in a small pot.
Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette Recipe IngredientsSalad1/4 cup unsweetened shredded coconut (optional)2 large zucchini, halved lengthwise, centers scooped out2 long red chiles (such as Holland or Anaheim), stemmed1 small eggplant, cut lengthwise into 1& 39; slicesDressing and Assembly1 teaspoon palm sugar or (packed) light brown sugar2 tablespoons fish sauce (such as nuoc nam or nam pla)1 tablespoon fresh lime juice2 cups (loosely packed) mixed fresh tender herbs (such as basil, cilantro, fennel fronds, marjoram, mint, and tarragon)4 cups steamed jasmine riceRecipe PreparationSaladPreheat oven to 250 °.
Chocolate-Dipped Ice Cream Sandwiches Recipe IngredientsNonstick vegetable oil spray1/2 cup (1 stick) unsalted butter, cut into 4 pieces1/2 cup (packed) golden brown sugar2 tablespoons golden syrup (such as Lyle& 39;s) or light corn syrup1/2 teaspoon vanilla extract2 2/3 cups premium ice cream (such as dulce de leche or banana), softened9 ounces bittersweet chocolate (do not exceed 61 cacao), chopped3 tablespoons vegetable oilAssorted decorations (such as chopped nuts, colored sprinkles, toffee bits, and cacao nibs)Recipe PreparationPreheat oven to 325°F.
Sherry Vinegar- and Molasses-Glazed Carrots Recipe Ingredients6 tablespoons (3/4 stick) butter3 pounds small carrots (5 to 6 inches long), peeled, trimmed2 tablespoons mild-flavored (light) molasses, divided1/2 teaspoon (or more) coarse kosher salt6 tablespoons Sherry wine vinegar, divided2 tablespoons chopped fresh Italian parsley, dividedRecipe PreparationMelt butter in heavy extra-large skillet or pot over medium-high heat.
Close Menu IconSubscribe to our newsletterIngredients1/2 cup sour cream3 tablespoons fresh lemon juice1 5.5-ounce log soft fresh goat cheese1 tablespoon chopped fresh chivesAssorted crackersRecipe PreparationWhisk sour cream and lemon juice in medium bowl until mixture resembles heavy cream. Let mixture stand in bowl until thickened, about 20 minutes.
Curry-and-Coconut-Milk-Grilled Pork Skewers Recipe The little bits of fatback add an extra layer of deliciousness.Ingredients1 13.5-ounce can unsweetened coconut milk2 tablespoons Thai thin soy sauce¾ teaspoon freshly ground white pepper½ teaspoon ground turmeric¾ cup sweetened condensed milk1½ pounds boneless pork shoulder (Boston butt), cut into 4x½-inch strips4 ounces fatback, cut into ½-inch piecesSpecial EquipmentTwelve 8& 34; bamboo skewers soaked in water at least 1 hourRecipe PreparationBring coconut milk, fish sauce, soy sauce, sugar, salt, pepper, curry powder, and turmeric to a boil in a medium saucepan, stirring occasionally; reduce heat and simmer until sauce is bubbling and flavors have melded, 10–15 minutes.
Peppermint Ice Cream Candyland Cake Recipe IngredientsCake1 1/2 cups unbleached all purpose flour3/4 cup (1 1/2 sticks) unsalted butter6 tablespoons bittersweet or semisweet chocolate chips1/2 cup unsweetened cocoa powder1 1/2 teaspoons vanilla extract1 large egg, room temperature3 1/2 quarts (about) peppermint stick ice cream, slightly softenedCandy Brittle1 1/2 tablespoons light corn syrup1 to 2 cups assorted candies (such as sliced gummy candies, spice drops, Swedish mints, butter mints, rock candy pieces, and candy cane pieces)Chocolate Sauce8 ounces bittersweet or semisweet chocolate chipsRecipe PreparationcakePreheat oven to 350°F.
Braised Beef Short Ribs with Red Wine Gravy and Swiss Chard Recipe Ingredientsshort ribs6 pounds 3-inch-long meaty beef short ribs1/4 cup all purpose flour1/2 cup olive oil, divided3 cups 3/4-inch cubes peeled turnips (about 1 pound)2 cups chopped peeled carrots (about 8 ounces)1/4 pound sun-dried tomatoes (not packed in oil)1/4 cup (lightly packed) fresh thyme sprigs5 large fresh sage sprigs4 cups low-salt chicken brothBalsamic vinegar (optional)swiss chard4 garlic cloves, thinly sliced2 pounds Swiss chard, center ribs removed, leaves cut crosswise into 1-inch-thick ribbons (about 28 cups)Recipe Preparationshort ribsPreheat oven to 350°F.