Gourmet, Romulo YanesCourtney Balestier, Allure magazineRead More »from How to Cook Without an Oven
An interview with Eric Ripert, the executive chef at New York City's Le Baernardin, host of PBS's Avec Eric, and a frequent guest judge on Top Chef.
Come summer, you can usually find me grilling outdoors. I just can't take the stuffiness of the kitchen. So when I prepare meals indoors, I rely on these tricks-none of which require an oven.
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Cut down on prep. In the heat, no one wants to cook from scratch. Personalize store-bought ingredients: I boost goat cheese with chives, crushed garlic, olive oil, and cracked pepper. Add some prosciutto-wrapped melon, charcuterie, and crusty bread, and you have a buffet. People do like to graze in warm weather, so they appreciate variety.
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Maximize flavor. Mediterranean food, like couscous salad, is light but still has soul. Just add curry, raisins, coarsely chopped scallions and tomatoes, and crushed mint leaves.