How To Cook: Sautéing & Frying: Recipe: Eric Ripert's Sautéed Cod

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for the Sept. 30, 2007 issue

See Also
How To Cook: Braises & Stews: Daniel Boulud
How To Cook: Braises & Stews: Recipe: Daniel Boulud's Veal Shoulder Forestière au Riesling
How To Cook: Braises & Stews
How To Cook: The Cellar
How To Cook: Getting Started
How To Cook: Getting Started: Alice Waters
How To Cook: Getting Started: Recipe: Alice Waters' Mesclun Salad With Anchovy Vinaigrette
How To Cook: The Grill: Recipe: Michelle Bernstein's Mixed Grill
How To Cook
How To Cook: The Grill: Michelle Bernstein
How To Cook: Poaching, Steaming & Boiling
How To Cook: Poaching, Steaming & Boiling: Emeril Lagasse
How To Cook: Poaching, Steaming & Boiling: Recipe: Emeril Lagasse's Warm Spicy Butter-Poached Shrimp
How To Cook: Roasting
How To Cook: Roasting: Charlie Trotter
How To Cook: Roasting: Recipe: Charlie Trotter's Whole-Roasted Squab
How To Cook: Sautéing & Frying
How To Cook: Sautéing & Frying: Eric Ripert
How To Cook: Soups, Stocks & Sauces: Mario Batali
How To Cook: Soups, Stocks & Sauces: Recipe: Mario Batali's Ragù Bolognese
How To Cook: Soups, Stocks & Sauces
How To Cook: The Grill

Issue: September 30, 2007

Note: Recipe courtesy of Eric Ripert Sautéed Cod and Pea Shoots with Ginger-Lemon-Scallion Broth For the ginger-lemon-scallion broth: 1 tablespoon canola oil 1 clove garlic, thinly sliced 1 shallot, thinly sliced 8 to 12 shiitake mushrooms, stems removed and discarded, thinly sliced 1 2-inch piece fresh ginger, peeled and thinly sliced 3/4 cup chicken stock Fine sea salt and freshly ground white pepper 1.

For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.

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