Jacques Pépin: Fast Food My Way
Prosciutto and Figs Crab Cakes in Red Sauce and Pasta Ham and Vegetable Gratin.
Prosciutto and Figs Crab Cakes in Red Sauce and Pasta Ham and Vegetable Gratin.
Showing1to20of1509results
Game might seem intimidating, but it's fairly easy to find these days--and it's delicious.
It's eggs all the ways: Eggs in Ramekins, Eggs en Cocotte, a Flat Potato Omelet and more.
Jacques is rolling in dough, baking Soda Bread, Gros Pain, a tender Brioche and more.
Jacques, his daughter and granddaughter all enjoy some delicious shellfish.
Jacques uses his Fast Puff Pastry for everything from Choux a la Creme to Pigs Ears.
Jacques honors his roots with recipes reflecting his U.S., French and Puerto Rican family.
Jacques prepares Endive with Olives, a Gratin of Leeks, Classic Ratatouille and more.
Beef Stew Glazed Strawberries.
Mushroom Soup Roast Chicken Crepes.
Poached Bass Grilled Veal Chops.
Oysters Pilaf Grapefruit.
Grilled Eggplant Seafood Prickly Meringues.
Veal Breast Poached Skate Blueberry Crumble.
Hawaiian musician Kuana Torres Kahele shares his family recipe.
Hawai'i chef Ed Kenney dives into Tahiti's most famous dish, poisson cru.
Hawai'i chef Ed Kenney and guest Hisae Uki explore Okinawa's soba restaurants.
Poi, the staple of the Hawaiian table, gets a close-up look by Chef Ed Kenney.
Ludo Lefebvre created the innovative “chef's choice” dinners. later known as LudoBites.
Does an artist follow instinct, training or intuition--or perhaps all three?
Ludo Lefebvre brings us to see some of the people and bistros that first inspired him.
Showing1to20of1509results