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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Ukrainian chef Olia Hercules invites us into her kitchen to learn two recipes inspired by the cooking traditions of Ukraine’s summer kitchens. First, she makes Chicken Roasted with Garlic-Herb Crème Fraîche, coating the bird inside and out with herb-packed crème fraîche that adds flavor and helps brown the skin. Then, she bakes Ricotta-Semolina Cake with Caramelized Apples, a cake-cheesecake hybrid topped with a layer of silky, buttery, golden-hued apple.