
Jacques Pépin: Cooking With Claudine
Mussel and potato salad; mussel and tomato soup; skillet duck; green salad; creme au chocolat.

Mussel and potato salad; mussel and tomato soup; skillet duck; green salad; creme au chocolat.

Tailgate parties; tomato potage; peking chicken; choco-walnut, apricot cookies.

Artichoke and tomato stew; poached salmon in ravigote sauce; green couscous; chocolate Paris-Brest.

Tailgate parties; tomato potage; peking chicken; choco-walnut, apricot cookies.

Artichoke and tomato stew; poached salmon in ravigote sauce; green couscous; chocolate Paris-Brest.

Stuffed green peppers; ziti with sausage and vegetables; butternut-squash puree.

Artichoke and tomato stew; poached salmon in ravigote sauce; green couscous; chocolate Paris-Brest.

Stuffed green peppers; ziti with sausage and vegetables; butternut-squash puree.

Fusilli with escarole, eggplant and olive sauce; chocolate fondue souffle.

Stuffed green peppers; ziti with sausage and vegetables; butternut-squash puree.

Fusilli with escarole, eggplant and olive sauce; chocolate fondue souffle.

Ratatouille with penne; shrimp with cabbage and red caviar; peach melba.

Fusilli with escarole, eggplant and olive sauce; chocolate fondue souffle.

Frisee aux Lardon; spaghetti with raw tomato-anchovy sauce.

Chorizo, mushroom and cheese pizza; orecchiette with fennel and tuna; popover with apricot jam.

Frisee aux Lardon; spaghetti with raw tomato-anchovy sauce.

Ratatouille with penne; shrimp with cabbage and red caviar; peach melba.

Crisp pear tart; bay scallops in mignonette sauce; sausage patties with pumpkin seeds and mushrooms.

Ratatouille with penne; shrimp with cabbage and red caviar; peach melba.

Chorizo, mushroom and cheese pizza; orecchiette with fennel and tuna; popover with apricot jam.