Made in Spain
José prepares scallops with white wine a Spanish potato tortilla is cooked in Galicia.
José prepares scallops with white wine a Spanish potato tortilla is cooked in Galicia.
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Jacques' summer always includes fishing. He prepares a poached cod in light cream sauce.
Jacques espouses the virtues of offal and prepares a menu of underutilized variety meats.
Jacques showcases world cuisines, including Japanese-inspired broiled salmon.
Jacques and his wife enjoy tuna tartare with bagel chips and a Spanish tortilla.
Jacques replicates dishes from the Elysee Palace, including shrimp eggs en cocotte.
Mexico inspires garlic and pasilla soup and chicken with chili sauce and achiote rice.
A seasonal menu with tomato velvet soup, grilled lamb shasklik and red cabbage salad.
Jacques demonstrates an easy fougasse. Plus salmon rilletes and Nutella crepes.
Jacques and Claudine prepare country-style eggs, swiss chard gratin, braised veal breast.
Jacques toasts his friend Julia Child and shares recipes and anecdotes from their past.
Jacques' daughter Claudine joins him to cook classic recipes from his mother's restaurant.
Party favorites, including crab chips with salmon caviar and tabbouleh salad.
Beef Stew Glazed Strawberries.
Mushroom Soup Roast Chicken Crepes.
José explores Basque Country and cooks pintxo and bacalao al pil pil.
Jin Aragon, José cooks two very earthly regional dishes: Migas and pollo al chilindron.
José cooks with a local cheese from Extremadura and the region's cherries.
José whips together a nutty dessert called postre de turron the Valencia Fallas festival.
Exploring Cantabria, José creates a unique tapa pairing with anchovies.
José travels to Andalucía's Granada and then visits La Alhambra.
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