Jacques Pépin
Mussel-and-Potato Salad Mussel-and-Tomato Soup Skillet Duck Creme au Chocolat.
Mussel-and-Potato Salad Mussel-and-Tomato Soup Skillet Duck Creme au Chocolat.
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Apple-and-Carrot Salad Tomato Chowder Cheese Wafer Crisp Grapefruit Gratin.
Greens-and-Sardine Salad Shoulder Steak Roasted Potatoes Blueberries au Citron.
Clam Fritters Potato-and-Watercress Salad Broiled Lobster with Stuffing Patissiere.
Mock Caesar Salad Spicy Ginger/Lemon Chicken Broccoli/Rice Stew Pears, Roasted Nuts.
Pastry: Brisee Sucree Quiche Salmon Mousse, Tomato Butter Raspberry Galette.
Mussel-and-Potato Salad Mussel-and-Tomato Soup Skillet Duck Creme au Chocolat.
Tomato Potage Peking Chicken Corn/Scallion Spoon-Bread Choco-Walnut/Apricot Cookies.
Artichoke-and-Tomato Stew Poached Salmon Green Couscous Chocolate Paris-Brest.
Stuffed Green Peppers Ziti Butternut-Squash Puree Cream of Raspberries and Yogurt.
Fusilli with Escarole Roasted Potato Slabs with Tapenade Chocolate Fondue Souffle.
Ratatouille with Penne Shrimp with Cabbage and Red Caviar Peach Melba.
Chorizo, Mushroom and Cheese Pizza Orecchiette with Fennel and Tuna Popover.
Savory Iceberg Cup Caramel Pear Tart Italian Sausage Patty with Masa Harina.
Baked Clams Madison Cod Skillet Broccoli Bits Hazelnut-Chocolate Spread.
Christopher Gross creates beef loin with red wine sauce, and farecki paired with harissa.
Leah Chase cooks up her famous fried chicken, biscuits and sweet-potato pie.
Charlie Trotter prepares seared scallops with curried carrot broth and a fruit dessert.
Master baker and teacher Jim Dodge creates a chocolate buttermilk fudge cake.
Chef Daniel Boulud prepares roasted veal chops and sweetbreads.
Madhur Jaffrey creates shrimp in spicy coconut sauce and basmati rice with dill.
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