
Jacques Pépin: Cooking with Claudine
Fillet of Sole Spicy Rib Roast Horseradish and Cottage Cheese Dip Apricots.

Fillet of Sole Spicy Rib Roast Horseradish and Cottage Cheese Dip Apricots.

Salted Codfish Roast of Pork Spicy Celery Plum Cobbler.

Scallop and Potato Napoleons Grilled Steak Stuffed Butternut Squash Vanilla Ice Cream.

Rice Noodles Mussels Sauteed Turnip Greens Cherry Pie.

Spinach and Mozzarella Salad Seafood Broccoli Puree Chocolate Nut Pies.

Arugula Salad Salmon Endive with Tarragon Oil Almond and Plum Cake.

Broccoli Cream with Tapioca Monkfish Wild Rice Roast Caramelized Pears.

Pepper Soup Tournedos Stuffed Tomatoes Apples.

Flavors Sauteed Shrimp Potato and Escarole Salad Pork Carrots Phyllo Tart.

Julia Child hopes to catch salmon for her main course. With Douglas Grech and Zelma Long.

Carrie gets in the holiday spirit while balancing a crazy schedule.

Carrie decides on a new bakery, and her oldest daughter makes a choice for her future.

Carrie meets with folks who help put a new twist on the Hot Little Biscuit.

Carrie shows her favorite Charleston meals, from breakfast to dessert.

Carrie gathers ingredients for a feast and buckles up with a new driver.

Carrie heads to Ohio to see where flour is made while also trying her hand at a new sport.

Carrie heads to Birmingham to swap recipes and prepare for big milestones.

Julia Child presides over a gathering on green ideas to toss about.

Bread, wine and a pound of shrimp become Croustades de Crevettes a la Nantua.

Julia Child demonstrates a recipe that sets off a chain reaction of delicious desserts.