
Jacques Pépin: Fast Food My Way
Chicken Breasts on Mashed Cauliflower; Smoked Trout Salad; Pineapple Slices in Kirsch.

Chicken Breasts on Mashed Cauliflower; Smoked Trout Salad; Pineapple Slices in Kirsch.

Lobster salad with tarragon; lobster bisque; lamb and white bean stew; Asian eggplant salad.

Corn and hominy chowder; red snapper with mussels and chorizo.

A 30-minute cassoulet with avocado halves in red sauce.

Pico de gallo; asparagus with croutons and chorizo, melon and prosciutto.

Wrinkled potatoes with two sauces; potato fields; fish stew.

José explores Basque Country and cooks pintxo and bacalao al pil pil.

Jin Aragon, José cooks two very earthly regional dishes: Migas and pollo al chilindron.

José cooks with a local cheese from Extremadura and the region’s cherries.

José whips together a nutty dessert called postre de turron; the Valencia Fallas festival.

Exploring Cantabria, José creates a unique tapa pairing with anchovies.

José travels to Andalucía’s Granada and then visits La Alhambra.

José travels to Iles Balears where he makes an omelet with sobrasada--spreadable sausage.

Paella; a tapa with clementines; eels in piquant sauce.

José ventures through Murcia in search of the truth behind drunken goat cheese.

José introduces the Ibérico pig -- source of some fabulous ham.

José travels to Cataluña to join in the Calçot Festival, that honors an unusual onion.

Spanish olive oil; olive harvest and traditional harvest breakfast; fried fish tapas.

Exploring Oaxaca City; La Santa Barbacha and Ensenada ATX; charity event.

Corn farm in San Martin Tilcajete; touring a tortilla factory; The Olive Oil Greek Restaurant.