Simple Savers - Frisee aux Lardon; Spaghetti with Raw Tomato-Anchovy Sauce; Chocolate Cups and Chocolate Rocher with Hazelnuts and Corn Flakes.
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 with Apricot Jam.
Savory Iceberg Cup; Caramel Pear Tart; Italian Sausage Patty with Masa Harina.
Baked Clams Madison; Cod; Skillet Broccoli Bits; Hazelnut-Chocolate Spread.
Tibetan Flatbread; Risotto with Broccoli Stems; Salmon Burgers on Baby Arugula; Grapefruit.
Skillet Apple Charlotte; Harlequin Salad; Turkey Scaloppine with Middle Eastern Couscous.
Spinach- and Cheese-Stuffed Roast; Cream of Leek and Mushroom Soup; Mini Almond Cakes.
Rigatoni with Lettuce and Eggplant; Sauteed Julienned Endive; Steamed Fish and Shellfish.
Kale; Chile con Carne with Lettuce and Cheese; Pears Bonne Femme; Criques; Californian Caviar.
Mini Cheesecakes on Arugula; Steamed Scrod Packages in Pimiento Sauce; Butternut Squash Saute.
Small Crocs of Shrimp in Hot Vegetable Broth; Pork Medallions; Butter Pecan Ice Cream.
Butternut Squash Velvet; Fillet of Sole with Mushroom Sauce; Seckel Pears in Coffee.
Vegetable Bean Soup; Chicken Supremes with Tapenade; Vegetable Couscous; Pear Compote.
Lamb Curry over Rice with Raisins; Scallop Pancakes on Boston Salad; Crisp Apricot.
Picante Mussel Pilaf; Onion-Crusted Sole with Anchovy Butter; Apricot Clafouti.
Chicken Thighs with Mushroom Sauce; Fricassee of Brussel Sprouts; Seafood Chowder.
Slow and Easy Bread in a Pot; Cocotte Eggs with Creamed Mushrooms; Ragout of Broccolini.
Asparagus Fans with Mustard Sauce; Scallops Grenobloise with Potato Gratin; Jam Tartines.
Greek Tomato Salad; Poached Salmon in Sour Cream Herb Sauce; Stew of Peas and Carrots.
Pumpkin Gratin; Tomato Surprise; Grilled Striped Bass with Romesco Sauce.
Bluefin Tuna Tartare with Apple; Lamb Burgers with Feta Cheese; Yogurt-Cucumber Sauce.
Roasted Split Chicken; Fluffy Mashed Potatoes; Smoked Salmon Pizza; Greek Yogurt.
Lobster Roll Medallions on Spinach Salad; Lamb Stew; small Berry Custards.
Skirt Steak Grandma; Gnocchi with Eggs; Sauteed Mustard Greens; Chestnut Cream Mont Blanc.
Spicy Gazpacho; Shellfish and Chicken Paella; Pineapple in Dark Rum Sauce.
Jacques Pépin blends French culinary technique with everyday ingredients to make simple, elegant and inexpensive meals in minutes. From hearty soups and vibrant salads to refined main courses and easy desserts, Chef Pépin demonstrates how to prepare complete meals with minimal fuss, using smart techniques and shortcuts without sacrificing taste or style.
