Essential Pépin
Jacques makes Cheesecake with Apricot-Blueberry Sauce and classic flan and mousse.
Jacques makes Cheesecake with Apricot-Blueberry Sauce and classic flan and mousse.
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Crepes a la Confiture are a childhood favorite, and the batter is quick and easy to make.
Jacques demonstrates desserts that impress guests, but don't stress out the chefs!
Jacques makes Cheesecake with Apricot-Blueberry Sauce and classic flan and mousse.
Jacques cooks his aunt's quiche, his mother's Eggs Jeannette, a savory flan and more.
Jacques makes Ragout of Asparagus and two gratins -- Zucchini and Tomato and Cauliflower.
Game might seem intimidating, but it's fairly easy to find these days--and it's delicious.
Oysters Pilaf Grapefruit.
Eggplant and Red Pepper Terrine Red Snapper Jam Omelet Soufflé.
Poached Bass Grilled Veal Chops.
Grilled Salmon "Strawberries in the Sun."
Tomatoes Stuffed with Grits Risotto with Vegetables.
Grilled Eggplant Seafood Prickly Meringues.
Sausage, Potato and Cabbage Soup Grapefruit and Kiwi.
Patrick Clark makes salmon roulade with gazpacho sauce and horseradish-crusted grouper.
Alice Waters of Chez Panisse prepares a tapenade, an appetizer and two salads.
Jacques Pépin makes braised sweetbreads in puff pastry with a truffle and Madeira sauce.
Chef Andre Soltner prepares tarte flambée, Alsatian meat stew and a classic tarte citron.
Nancy Silverton makes rustic bread, foccacia pizza dough and olive bread.
Michel Richard prepares a chocolate dome cake and hot chocolate truffles.
Michel Richard prepares puff pastry, apricot pastries and torte Milanese.
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