Fowl Play - Bold flavors make Jacques’ Turkey Cutlets in Anchovy-Lemon Sauce a winner and Shorey, Jacques’ granddaughter, is ready to dive into her serving. Then, Claudine assists her father as they make Grilled Chicken with Tarragon Butter. Lastly, Jacques reveals a simple way to bone out a chicken and makes a Ballotine of Chicken with Spinach Filling.
Jacques demonstrates a simple way to bone out a chicken and more--with his family’s help.
Jacques takes Sea Bass, Striped Bass and Codfish from the ocean to the plate.
Jacques demonstrates desserts that impress guests, but don’t stress out the chefs!
Jacques cooks his aunt’s quiche, his mother’s Eggs Jeannette, a savory flan and more.
Jacques loves seafood! He highlights a wonderful seafood medley, freshwater fish and more.
Pastry chef Emily Luchetti joins Jacques for treats to tempt every sweet tooth.
Jacques showcases soups from his childhood, a French classic and more!
Game might seem intimidating, but it’s fairly easy to find these days--and it’s delicious.
It’s eggs all the ways: Eggs in Ramekins, Eggs en Cocotte, a Flat Potato Omelet and more.
Jacques is rolling in dough, baking Soda Bread, Gros Pain, a tender Brioche and more.
Jacques, his daughter and granddaughter all enjoy some delicious shellfish.
Jacques uses his Fast Puff Pastry for everything from Choux a la Creme to Pigs Ears.
Jacques honors his roots with recipes reflecting his U.S., French and Puerto Rican family.
Jacques prepares Endive with Olives, a Gratin of Leeks, Classic Ratatouille and more.
Jacques’ Good Lady Apples Bon Femme recipe satisfies with maple-sweetened fruit.
Jacques cooks a perfect Grilled Steak with Lemon-Thyme Butter.
Jacques makes Lobster in Artichoke Hearts, Shrimp Pane and Escoffier Quenelles.
Crepes a la Confiture are a childhood favorite, and the batter is quick and easy to make.
Ricotta Dumplings with Red Pepper Sauce make an easy lunch or supper.
Jacques uses the oft-forgotten liver in a recipe for Pork Liver Pate.
Jacques makes the perfect French Fry, plus more classic potato dishes.
Jacques makes Cheesecake with Apricot-Blueberry Sauce and classic flan and mousse.
Jacques makes Ragout of Asparagus and two gratins -- Zucchini and Tomato and Cauliflower.
Jacques prepares Cured Salmon in Molasses, followed by two different preparations of tuna.
Jacques demonstrates a Risotto with Vegetables that can make a perfect vegetarian meal.
From easy to elegant, Jacques Pepin shares more than 125 recipes from his legendary career. With his usual ease and flair, Jacques cooks what he loves -- from classical Escoffier Quenelles to homey Braised Beef in Red Wine, and mouth-watering treats, including a Quick Almond Plum Cake and a perfect Chocolate Mousse. It's no wonder that Julia Child called Jacques "the best chef in America!"
