
Jacques Pépin: Fast Food My Way
Corn and hominy chowder; red snapper with mussels and chorizo.

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

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

Devil shrimp, sausage and potato packets with mustard, mushroom and walnut salad.

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

Silky tomato soup with spinach coulis; little shrimp casseroles; toasted bread and Mozzarella.

Sea bass gravlax with cucumbers; chicken tonnato; chocolate cake.

Smoked salmon; rice with peas; lobster fricassee; broccoli purée with brown butter.

Prosciutto and figs or crab cakes in red sauce; pasta, ham and vegetable gratin.

Baby Mozzarella Salad; Scrambled Eggs; Sauteed Quail with Raita; Cubed Potatoes.

Three chefs experiment with leftover brisket; taste test.

Julia prepares chocolate truffles. With Leslee Reis and Louis Martini.

Julia picks a plump and perfect chicken. With Wolfgang Puck and Richard Graff.

Julia Child visits Fisherman’s Wharf. With Sally Darr and Richard Arrowood.

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

Roast leg of lamb; Maine lobster; caramelized pears.

Julia prepares Cheese Stuffed Dates. With Jim Cohen and Richard G. Peterson.

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

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

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

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