Jacques Pépin Celebrates
Stuffed Salmon in Flaky Dough, Chicken Salad Danny and Praline-Chocolate Paradis.
Stuffed Salmon in Flaky Dough, Chicken Salad Danny and Praline-Chocolate Paradis.
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Black Bean Soup Augier, Fillet of Sole Mistral, Cream Puff Cases and a Soufflé.
Oyster-and-Corn Chowder, Rib Roast, Yorkshire Pudding, Salade Tulipe and Ice Cream.
Zimfour petit fours, Chocolate Truffles, Parmesan Cheese Straws and Puff Pastry Sticks.
Stuffed Salmon in Flaky Dough, Chicken Salad Danny and Praline-Chocolate Paradis.
"Angry" Trout with Hush Puppies, Chicken Jean-Claude and a Coffee-Rum Caramel Custard.
Profiteroles with Pastry Cream, "Swimming Swans," Parisienne Gnocchi and Gougère.
Poached Eggs in Aspic with salad, Broiled Lobster and Summer Cornets Susie.
Onion Soup Gratinée Lyonnaise, Pan-Broiled Venison Steaks and Cheesecake Roland.
Shrimp on Watercress Rack of Lamb Spinach Berries Berry Jam.
Mushroom Pate Tomato Vinaigrette.
Kosher Food Artichokes Salmon Orzo Cherry Compote Kirschwasser.
Cod Stuffed Quail Grape Sauce Leeks Peaches.
Poached Trout Vegetable Broth Braised Rabbit Morels Potatoes Pears in Chocolate.
Salad Baked Mackerel Glazed Carrots Olives Apricot Compote.
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.
José travels to Iles Balears where he makes an omelet with sobrasada--spreadable sausage.
José explores Valencia, famed for its rice fields and paella restaurants.
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