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Alain Ducasse Recipes - Yahoo Recipe Search
Food and WineRib eye steak can seem intimidating to cook, but this recipe couldn't be simpler. Based on a recipe from Alain Ducasse, this rib eye steak method has essentially two parts: seasoning the meat well and letting it stand at room temperature for at least half an hour, and then cooking them in a hot cast iron skillet. Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme and garlic that's already in the skillet, so they're crusty outside and richly flavored. And don't worry about any special equipment. For these ribeyes, all you need is a sturdy pan and a spoon. Slideshow: More Incredible Steak DishesFood52I was never a big fan of cranberry sauce until the first Thanksgiving I spent with my husband Mike. We had been dating about 8 months by then, and I came down to New York for the long holiday weekend, where the two of us prepared a Thanksgiving feast in his tiny Park Slope kitchen. He made Alain Ducasse’s delicious Peppered Cranberry Marmalade, and it opened my eyes: It was a far cry from the insipid canned stuff I grew up on. This recipe is inspired in part by that recipe, as well as by the Italian condiment mostarda, one of my favorite accompaniments to all sorts of roast meats. It’s tart and a little sweet, with a kick of spice from the ginger and black pepper.Food and WineWhen F&W editors first saw the recipe for this simple braised vegetable dish from legendary French chef Alain Ducasse, we were skeptical; the combination just seemed so odd. But gently cooking the fruit and vegetables in chicken broth makes them surprisingly delicious. The dish has since become our favorite cold-weather side for chicken, pork and duck. Slideshow: Winter Comfort FoodFood52The 2000 publication of Food for the Soul: A Texas Expatriate Nurtures Her Culinary Roots in Paris accomplished two goals for its author, Monique Wells. Collecting the recipes resolved her—and other Parisian African Americans’—hankering for a taste of home, and sharing lovely, seasonal dishes like maque choux (adapted here) opened the eyes of elite French cooks to the flavors of the American South and Southwest. This led noted French chef Alain Ducasse to write Wells’s preface, lauding generations of Black cooks who, like Wells, dedicated themselves to uplifting the image of soul food.Food and WineItalian chef Ricardo Camanini built an award-winning reputation on this incredibly delicious spaghettoni recipe topped with butter and a surprising ingredient: brewer's yeast. The dish has such simple, luscious, and—thanks to brewer's yeast—funky, umami appeal that legendary French chef Alain Ducasse declared it the best dish ever. At Lido 84, his restaurant on Lake Garda in Northern Italy, Camanini oven-dries fresh cakes of yeast for hours, but the store-bought powdered version works just as well. Tossing the spaghettoni with the butter constantly at the end of cooking emulsifies the sauce. You'll want inactive brewer's yeast for this recipe. The version from Twinlab has a delicious, funky, umami flavor.
