Jacques Pepin Celebrates!
Poached Salmon, Rillettes of Rabbit, Veal and sponge cake.
Poached Salmon, Rillettes of Rabbit, Veal and sponge cake.
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Preparing eggs with chefs Wylie Dufresne, Daniel Patterson and René Redzepi; Ko egg.
Foie gras sandwich; whiskey tasting with chef Sean Brock; hot brown served up three ways.
Chang visits tofu and miso factories in Japan; Christina Tosi makes Burnt Miso.
Eggplant salad; spinach rice; eggplant boats; spinach and rice soup.
Sautéed scallops; roast turkey; chocolate truffles.
Carpaccio; catfish on ratatouille; hazelnut parfait.
Chicken with vegetables; steamed endives; cookie cornucopia.
Clam croquettes; pork loin; caramelized apple timbales.
Sautéed eggplant; red snapper; light apple tart.
Scallion au gratin; rabbit stew; cornmeal and Gruyère.
Spicy shrimp; grilled lamb chops; pineapple in liqueur.
Leeks in sauce; glazed roast pork; sour cabbage; shortcake.
Potato crêpes with caviar; cabbage anchoyade; soufflé cake.
Tuna carpaccio; paella; figs in spicy port sauce.
Garlic soup with potatoes and leeks; roast veal; almond cake.
Grilled striped bass; clams with vinegar and scallion sauce; linguine with clam sauce.
Chicken livers in mushroom port sauce; tripe and pigs feet ragout; pommes persillées; beef tongue.
Broiled salmon with miso glaze; chirashi sushi; grilled chicken tenders with chimichurri; sabayon.
Tuna tartare with bagel chips and radishes; tuna mascarpone cream; Spanish tortilla.
Morel and shrimp eggs en cocotte; veal chops dijonnaise and peas with basil; chocolate souffle.
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