Jacques Pépin: Cooking with Claudine
Bread Sandwiches Chilled Cucumber and Mint Soup ice cream.
Bread Sandwiches Chilled Cucumber and Mint Soup ice cream.
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Olive/Tomato Toasts Eggplant Onion Sandwiches.
Salmon Fillets Stewed Chicken Legs Baked Bananas.
Oatmeal Soup Smoked Whitefish with Cream Cheese Eggs.
Pasta Marinated Leg of Lamb Bread-Cherry Pudding.
Artichokes Mussels Fried Potatoes Caramel Custard.
Steamed Cod Chicken in Red Wine Blueberries and Yogurt.
Asparagus Tips Beef in Herb Crust Floating Island.
Potato Pancakes Sauteed Veal Chops Chocolate Toasts.
Danny joins the ultra-competitive dining scene in New York City.
Danny cooks his own cuisine, inspired by Szechuan food, New York City, family and more.
Danny has learned to take risks while navigating the creative process.
Danny has cultivated strong family units in his life, both at home and at work.
Danny visits Chengdu to reconnect with Szechuan food as well as renowned chef, Yu Bo.
In San Francisco, Danny formed who he was as a person and as a chef.
Vivian cooks for a supper club and experiments with an eye towards the James Beard House.
Vivian and the restaurant go wild over ramps, after a winter of few fresh vegetables.
As Vivian waits for Spring's vegetables to appear, the new best-seller is a whole chicken.
Vivian finds “run-up” turnip greens, which are central to her approach to southern food.
Fun Summer vegetables are long gone, so Vivian looks to liven up the unglamorous turnip.
November has arrived and the restaurant is busy. Vivian feels the stress at work and home.
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