Perfect when the weather gets hot, forget the stove and “cook” a ceviche with Ludo! This recipe can be found in his cookbook "LudoBites" detailing ...

For top chef Ludo Lefebvre, cooking is a sensual process that involves all five senses at every stage of preparation. In Crave, Lefebvre offers more than one hundred original, elegant, and …

Ludo à la Maison Season 12 Episode 4: Steak w/ Herb Sauce & Potatoes

Ludo à la Maison Season 11, Episode 2...Whole roasted Bronzino with fennel, olives and lemon

PILAF RICE Preheat your oven to 375º F. Peel and dice the onion. Melt the butter in a saucepan until it starts to sizzle, but before it begins to color. Add the onion and cook on medium-high in the butter for about 5 minutes. Next, add the rice and the bay leaf (make an incision).

Increase the heat to high and deglaze the pot with veal or beef stock and be sure to scrape up the browned bits, the fond. Add the white wine, tomatoes, shallots, garlic, thyme, bay leaves, pearl onions, mushrooms and stir. Cover with water if needed. Cover with a lid and cook in the oven at 375º F for 45 minutes.

From the 10th anniversary edition of Chef Ludo's cookbook Crave, here is a light main course lobster dish.

Add the diced tomato, chopped shrimp, chopped snapper, chopped scallops and sweat. If the ingredients seem dry, add a tablespoon more of butter. Add thyme leaves and piment d’espelette. Deglaze with pernod. Add the dry white wine and bring to boil. Add the saffron, cover with water and bring to boil. Reduce heat and cook at a simmer f or 20 ...

PREP PREP: 20 Minutes, or overnight if possible COOK: 7-8 Minutes TOTAL: 30 Minute, or overnight if possible SERVINGS: 1

Ludo and Valerie make the most of their far-off Italian roots by making meatballs together.