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videos eric ripert hollandaise brunch
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This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.
5.0
(5)
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We asked Trois Mec chef Ludo Lefebvre, one of the country’s hottest culinary figures, to show us his favorite food bites in L.A. — from the crispiest and crunchiest to the sweetest and spiciest. Needless to say, the results had us instantly enticed. Follow along to see exactly what makes each bite so special, and why Ludo was so excited to take us on a culinary tour of the vibrant city he calls home, in the S.Pellegrino® Taste Guide featuring Ludo Lefebvre.
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Benne on Eagle chef Ashleigh Shanti’s brilliant blend of African and Appalachian foodways makes for hearty, unexpected twists on your favorite lazy morning classics.
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This creamy, classic hollandaise sauce recipe is the perfect complement for seafood, green veggies, and of course, eggs Benedict.
3.3
(3.32)
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The longer this cabbage relish ferments, the better it’s going to taste.
4.5
(4.53)
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The man who made vegetarian cooking cool shares his secrets for celebrating summer on the plate.
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Don't even stress about wearing your arm out whisking together hollandaise. This easy blender-based recipe makes even the classic French sauce seem easy.
4.0
(4)
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Stumptown Coffee owner Duane Sorenson hosts a relaxed brunch at his Portland home.
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This is how you celebrate Dominique Ansel's (aka Father Cronut) cookbook release
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More fun in the sun with America's fave Frenchman.
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Thick and eggy with a browned cheesy top, this puffed pancake (as well as the dressing for the arugula salad on top) comes together entirely in the blender.
5.0
(4.88)
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This easy Dutch baby pancake recipe comes together quickly in a blender and is topped with salty-sweet maple whipped cream and fresh fruit.
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Frozen citrus pieces make the base of this refreshing slushy that is salty and sour with a slightly spicy kick!
4.0
(4.22)
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To get that classically decadent, milk-in-every-bite texture, be patient and let it sit overnight.
4.4
(4.4)
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Chef Chad Colby likes to brine large cuts of pork and veal for an hour before he grills. Feel free to go longer.
4.3
(4.3)
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On this holiday, which celebrates the emancipation of American slaves, photographer Oriana Koren reimagined what the recipes of two great chefs would look like today.
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Ginger beer and bubbly cava were meant to be together.
4.3
(4.33)
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