Jacques Pépin: Fast Food My Way
Prosciutto and figs or crab cakes in red sauce; pasta, ham and vegetable gratin.
Prosciutto and figs or crab cakes in red sauce; pasta, ham and vegetable gratin.
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Broiled salmon with miso glaze; chirashi sushi; grilled chicken tenders with chimichurri; sabayon.
Salmon scaloppini with sorrel sauce; lamb breast navarin; green salad with mustard dressing.
Sole vin blanc; lesson on filleting fish; pan-roasted rack of lamb with spice crust.
Tomato velvet soup; sliced tomato gratin; lamb shashlik; red cabbage, pistachio and cranberry salad.
Frisee aux Lardon; Spaghetti with Raw Tomato-Anchovy Sauce; Chocolate Cups.
Ratatouille with Penne; Shrimp with Cabbage and Red Caviar; Peach Melba.
Chorizo, Mushroom and Cheese Pizza; Orecchiette with Fennel and Tuna; Popover.
Savory Iceberg Cup; Caramel Pear Tart; Italian Sausage Patty with Masa Harina.
Baked Clams Madison; Cod; Skillet Broccoli Bits; Hazelnut-Chocolate Spread.
Guests make their all-time favorites made by their moms; chipotle chicken pozole.
Lemon, chili and spinach spaghetti; J. Kenji López-Alt; Seattle Cookbook Club.
Tasty meals from unexpected places; salt roasted spot prawns; jams and jellies at a peach farm.
Navigating a stress-free holiday season; a sweet for any holiday gathering; chicken curry.
Joel recreates his favorite birthday dinner; birthday cake; a family-friendly birthday mocktail.
Owen Han creates shrimp toast; Taku Sando in New York's shokupan pork sandwich.
Crab dip; Seattle-style hot dogs topped with homemade sauerkraut.
Sunny Hostin's brunch dish using eggs hatched in her own backyard; Russ & Daughters in New York.
Shane and Beth Faulkner took the plunge and opened End of Days Distillery.
Big Bons started out as a pizza food truck and has grown and developed into so much more.
The Wrights started Bitty & Beau Coffee to teach acceptance and inclusion.
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