Martha joins Chef Eric Ripert for a Christmas Eve menu built entirely around seafood. The spread includes tuna carpaccio, ...

A new cookbook from the acclaimed Le Bernardin chef calls for mindfulness and gratitude in the kitchen — lessons he learned ...

Curated Cuisine is a monthly series examining all things edible, from the chefs cooking the food to the writers reviewing the recipes. Meet the people shaping the food industry, both local and ...

Eric Ripert, chef of the Michélin 3-star restaurant Le Bernardin, tells Salon about his brand new cookbook, "Seafood Simple," and some of his favorite ways to sear, broil, stew and even pound fish.