The Washington D.C.-based chef set out to prove West African cuisine has a place at the "Top Chef" table.
A vibrant table, rooted in heritage. Inspired by the vivid colors of West African markets, Chef Eric Adjepong designed this teal-glazed serving plate to bring your tablescape to life. We love the way the glossy, saturated teal contrasts with the natural recycled clay underside. Based on the beautifully irregular shapes of stones, the freeform oval platter is perfectly sized for serving communal dishes such as roasted vegetables or jollof rice with prawns as well as individual appetizers or desserts. Star chef and cookbook author Eric Adjepong combines his West African heritage and NYC upbringing in our exclusive new collection designed to spark bold flavors and joyful gatherings. Didi Teal Recycled Clay Serving Platter by Eric Adjepong 17.01"Wx10.51"Dx1.26"H Designed by Eric Adjepong 90% recycled clay and 10% conventional clay Glazed surface with unglazed exterior Dishwasher-, freezer-, microwave- and oven-safe to 482°F Made in Portugal
The chef and his staff at Le Bernardin in New York City celebrated the special occasion by raising a glass of champagne
“It’s almost impossible to get a table at Le Bernardin…. People want to celebrate…. They want to spend a lot of money to support our community—the restaurants that have been suffering—and also to indulge.”
My Paris: Interview with Chef Eric Frechon
Chili is easy, one-pot, comfort food that you can enjoy all year long. Let it simmer for the right amount of time so the flavors really blend. Serve this chili as written or with a variety of other toppings such as chopped green onions, whole cilantro leaves, diced avocado, reduced-fat shredded cheese or nonfat plain Greek yogurt (toppings are not included in the recipe’s Points™ value).
Eric Ripert is a father, a husband, and a professional at the top of his field. He's also a man who insists on spending time alone.
I’ve been wanting to make this for a long time. There’s an individual focus on each vegetable as you cook each one to the perfect crisp/tender. Made with Parsnips, Carrots, Fresh Peas, Hericot Vert, Asparagus, Rutabaga, Mushrooms, Cipollini Onions, and Garlic in a homemade Vegetable broth.
The chef cooked his four-course history of the transatlantic slave trade for a sold-out event at Tom Colicchio's Craft.
Cooking the salmon at a low heat makes for tender meat and a vibrant hue. Set off the fish's decadence with a little basil and a burst of tangy-sweet tomatoes.
When he first tasted power in a kitchen, early in his career, renowned chef Éric Ripert realized he was reproducing a pattern of abuse that had been accepted during his own training. He set about changing that.
In this exclusive interview, Eric Adjepong talks about holiday dishes, his least favorite ingredient, his partnership with Tanqueray and more.
Meet the Shrimp Roll, a budget-friendly alternative to lobster rolls! 🍤 They're full of flavor and easy to serve to a crowd. Chef Eric Adjepong is... | recipe
The Oregon-based company collaborated with Chef Eric Choi of New York City's C as in Charlie to create a bold, limited-release gochujang-flavored chip.
Four Seasons Hotel Atlanta, located in the heart of Atlanta's Midtown neighborhood, has named Eric Snow as its Executive Pastry Chef. With over
Turbot is the king of the sea, and a king is to be treated with the utmost respect. Here is two-starred Michelin chef Eric Vildgaard’s personal vision of how the royal North Sea-fish should be prepared. Jordnær took everyone in and outside Denmark by surprise when Michelin in 2018 awarded the then unknown restaurant in…
Chef Eric Adjepong is a culinary advisor for Bowery Farms and today he's showing you how to make a chickpea curry with coconut rice.
His cookbook celebrating the foodways of the West African diaspora and a children’s book come out in 2022.
A vibrant kitchen, rooted in heritage. Chef Eric Adjepong designed this attractive and practical apron in food-inspired hues. The thyme green and anise brown color blocks are modern and complementary, while the wax-coated organic cotton cleans up easily. White straps contrast brightly with the warm colors and adjust to the perfect fit. Embroidered with a tonal Sankofa bird—a Ghanaian symbol that represents the wisdom of learning from the past to plan for the future—the pocket holds your phone, recipe notebook and dish towel as you cook. Perfect to wear while entertaining, the apron also makes a thoughtful host gift. Star chef and cookbook author Eric Adjepong combines his West African heritage and NYC upbringing in our exclusive new collection designed to spark bold flavors and joyful gatherings. Kata Organic Cotton Apron by Eric Adjepong 31"Wx34.5"H Designed by Eric Adjepong 100% organic cotton Waxed coating Cotton webbing waist ties and adjustable neck strap Metal hardware with antique brass finish 1 pocket Embroidered Sankofa bird on pocket This item can be personalized with a name or monogram, available in multiple fonts and colors Personalization not available with purchases on app Personalized items are not eligible for returns or exchanges Wipe clean with damp cloth Made in India
Martini Corner is growing up We’ve all watched the Crossroads and Westport turn into dining destinations. Even Travel & Leisure magazine noticed and recently ranked Kansas City as number three in “America’s Best Cities for Food Snobs.” Now the intersection of 31st St. and Oak, once a destination for the young liquor-swilling party crowd, has … Continue reading "Barrel 31"
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This rich, easy-to-make rillettes spread gets deep flavor from both fresh and hot-smoked salmon.
Chef Eric Ivanidis van Door 73 brengt eerlijke en pure gerechten en dat bewees hij met 2 heerlijke recepten met kalfsvlees.
The French culinary mastermind behind Le Bernardin talks growing up in the kitchen, eating an apple tart a day, and the Vietnamese spring rolls he’s dreaming about this Mother’s Day.
A financier recipe from Parisian master baker Eric Kayser of Maison Kayser.
Proportions pour 10 Personnes Temps de Préparation 15 Minutes Temps de Cuisson 30 Minutes Recette proposée et réalisée par le Chef Eric Reithler ► 10 cailles p
The Washington D.C.-based chef set out to prove West African cuisine has a place at the "Top Chef" table.
Turbot is the king of the sea, and a king is to be treated with the utmost respect. Here is two-starred Michelin chef Eric Vildgaard’s personal vision of how the royal North Sea-fish should be prepared. Jordnær took everyone in and outside Denmark by surprise when Michelin in 2018 awarded the then unknown restaurant in…
La recette d’Eric KayserNiveau de difficulté : facile
