Eric Ripert

Salmon carefully wrapped in phyllo dough results in a crunchy pastry crust around the tender fish.

Poaching halibut allows you to treat the fish gently and avoid overcooking.

These salt cod fritters from chef Eric Ripert are golden brown and delightfully crispy. Serve them as soon as you can after frying.

Make this red snapper recipe when you can find really great mushrooms, and use the best Port and Sherry vinegar you can get your hands on—they’re the foundation for the sauce.

Use a metal cake tester or thin paring knife to check the potatoes; they should still hold their shape but offer no resistance when pierced.

Lillet, a fruity, easy-drinking fortified wine, is a staple in Chef Ripert's summer pantry. For more ideas on how to use it, go to bonappetit.com/go/ripert.

To get the most out of your fire, cook these recipes in the order in which they appear. As for the vegetables, use them in any combination you like.

Rinsing the cooked couscous stops the cooking and prevents it from sticking together as it cools.

Learning to cook octopus properly is important because it can become a bit rubbery if not prepared correctly. This recipe teaches a great technique. The richness of the aged balsamic vinegar, the brightness of the peach, and the peppery bite of arugula come together in a harmonious way that celebrates all of the flavors, especially the octopus.

A good roast chicken is one of my favorite things to cook and eat. Every cook should know how to roast a chicken properly. The stuffing in this recipe contains a fantastic Middle Eastern spice blend called za'atar, which is a combination of sesame seeds and dried herbs such as basil, thyme and oregano.

These large yellow blossoms are the flowers that form on the fruit of the zucchini plant. They have a beautiful color, a delicate texture and a slight peppery taste. Filled with a creamy mixture of sweet crabmeat, they are steamed and then dressed with a creamy mustard butter sauce.

Don't even stress about wearing your arm out whisking together hollandaise. This easy blender-based recipe makes even the classic French sauce seem easy.

This creamy, classic hollandaise sauce recipe is the perfect complement for seafood, green veggies, and of course, eggs Benedict.

Editor's note: This recipe is excerpted from Eric Ripert and Michael Ruhlman's book the A Return To Cooking.

To read more about Ripert, click here.

This is the cook at work, switching a few ingredients from the pastry chef's mise to his own. Except for the sugar, chocolate, and pastry cream, this is just like cooking dinner. The sauce is simply an all-purpose ganache that can be used for all manner of desserts.