Quince: some say ugly, I say beautiful!
Tripe Stew, recreated at home.
Beef tripe with scallions. Dim sum at Lunasia.
Diced Caprese Salad with a Pesto Dressing
Ripe sugar plums and saffron combine for an incredible Peach-and-Plum Saffron Almond Cake.
Sauteed Mahi Mahi with Okra and Citrus Vinaigrette
Raspberry Clafoutis thanks to Monsieur Ripert. Merci.
Easy lollipops made from hard candies.
Patriotic Shot: Here’s a shot for you while you salute the Red, White & the Blue
A pretty, tiered Baby Shower Cake decorated with fondant!
Pastelon (Sweet Plantain Lasagna). This is how Puerto Ricans do lasagna. We use sweet plantains instead of noodles.
Tomato Feta Salad with Basil Parsley Vinaigrette
The most important ingredient in the mother-ship tomato salad.
Knife-Cut Homemade Udon with Spicy Braised Tripe at Mission Street Food
Eric Ripert's Cinco De Mayo Menu and Contest. My "veganized" version of his fiesta!
Fresh, locally grown tomatoes
Roasted striped bass with citrus is just one of many phenomenal dishes now being served at Yountville's new eco-resort/restaurant, Bardessono.
Beef tripe may look odd but it tastes great when stir fried with ginger and scallion.
One bowl Banana Bread uses just five ingredients. Great for a quick fix sweet bread.
Chocolate Banana Walnut Brownie Cake. Packed with goodness, an ultra moist & delicious cake!
Tripe may not be everyone's cup of tea, but this classic Mexican hangover cure is a great way to dive into the world of offal.
Ever see tripe on the menu on wonder what it was? Everything you ever wanted to know about tripe and then some.
Green tomato and watermelon pickles -a taste of summer in the late winter, and a great way to use under-ripe produce.
Buttermilk Banana Bread with Chocolate Chips. Moist, not too sweet and with little hidden bits of chocolates just waiting to be found.
[TwD] Fresh Ginger and Chocolate Gingerbread
Coq Au Vin atop papardelle pasta - part of Chef Eric Ripert's Cozy Winter Dinner Social menu.
Julia Lohmann combines offal and industrial design with Ruminant Bloom lamps
To Christie, With Love : A Cherry Ripe-inspired macaron dessert
The most amazing banana cake. Ever.
Endive spears with blue cheese and prosciutto - recipe is from Chef Eric Ripert's Market Table Dinner.
Vine ripened tomatoes with sea salt and Greek extra virgin olive oil.
Petit Trianon and a wet sprinkled summer
Honeycomb tripe may not look toothsome in this form, but once it's cooked down in a tomato sauce, it is transformed into an irresistible assemblage.