Eric Ripert

From delicious roast monkfish in sake broth to Indian-style shrimp and rice pilaf, chef Eric Ripert shares his excellent recipes.
One dish served fresh every day.
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Pigeon Pea and Calabaza Stew

In Puerto Rico, cooks use fresh pigeon peas, which aren't readily available in the mainland United States. The dried variety can take up to two days of soaking, but you can substitute 1/2 pound of brown lentils, which can be cooked right out of the bag in only 45 minutes.

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