Essential Pépin

Too often we plan a meal around the protein and forget that delicious sides can stand alone… Jacques demonstrates a step-by-step recipe of Risotto wit...

Jacques lives close to the sea and has developed a taste for a variety of fins. He begins with a recipe, created by his long-term friend Jean-Claude,...

Jacques helps his daughter Claudine relinquish her fear of making pastry with his easy Tartelettes Aux Fruit Panaches. She goes on to assist her fathe...

Jacques loves vegetables and jokes that everything should be considered a vegetable, even chocolate cake! Joking aside, we all know that we don’t eat...

Never having tasted Cheesecake with Apricot-Blueberry Sauce until arriving in America, Jacques’ brother loved it! And this is the recipe that Jacques...

Everyone loves fries, crispy on the outside and soft on the inside. Jacques shows chef and restaurant owner Loretta Keller his step-by-step way to the...

Using the whole animal has always been the practice for Jacques and he assembles this make-ahead charcuterie favorite, using the oft forgotten liver i...

Ricotta Dumplings with Red Pepper Sauce are light and fluffy dumplings that Jacques prepares for an easy lunch or supper. The Summer-y ingredients of...

Crêpes a la Confiture are a childhood favorite of many a Frenchman including both Jacques and his best friend of 50 years, Jean-Claude. Jacques quickl...

Jacques begins the step-by-step recipe with the supreme crustacean, Lobster in Artichoke Hearts. This sets the tone for a show filled with wonderful g...

There are times when Jacques craves a good steak, so he shows his colleague, Chef David Shalleck, how to perfectly cook and mark, Grilled Steak with L...

Because apples are available all year, we often forget how delicious they are freshly baked, all warm and puffy, straight from the oven. Jacques’ Good...

Guest chef Roland Passot of La Folie Restaurant in San Francisco joins Jacques to taste Endive with Olives; Jacques demonstrates the method for making...

Jacques likes to celebrate his international roots when his daughter Claudine and granddaughter Shorey visit. A dish that reflects his time in the U.S...

Jacques doesn’t like to waste anything…not even the dough trimmings from his puff pastry. He uses them to make cookies like Pigs Ears and Sugared Puff...

Crab Cakes with Avocado Sauce are a hit with Jacques’ granddaughter Shorey, who shares a taste with him in the first segment. Then Jacques and Claudin...

Simple flour and baking powder are pantry staples and the foundation of the step-by-step recipe for Soda Bread. Jacques goes on to add yeast to flour...

Soft and creamy Mollet Eggs Florentine make a perfect and easy breakfast or lunch that Jacques shares with his best friend Jean-Claude in the program’...

Game might sound intimidating, but it’s much easier to find in stores these days. Jacques begins with a step-by-step demonstration of Venison Steaks i...

Jacques’ step-by-step recipe of Tomato Chowder With Mollet Eggs is a simple soup that can be made in moments and embellished with a soft and creamy li...

San Francisco pastry chef extraordinaire Emily Luchetti joins Jacques in the tease to admire his Meringue Shells With Chantilly Cream. He goes on to e...

Jacques’ diet includes plenty of seafood. He loves to create recipes from flavorful Grilled Swordfish With Spicy Yogurt Sauce featured in the step-by-...

Jacques follows his Aunt’s recipe for Quiche With Bacon using lard and butter in the dough without pre-baking the shell. He continues with the egg the...

While Jacques’ long time friend Jean-Claude isn’t looking, Jacques crafts Chocolate Mint Trufflettes that meet excited approval from Jean-Claude. Toge...

Brandade De Morue au Gratin is a dish Jacques regularly made for his mother-in-law. He demonstrates it in the step-by-step at the beginning of the sho...

Bold flavors make Jacques’ Turkey Cutlets in Anchovy-Lemon Sauce a winner. Shorey, Jacques’ granddaughter, is ready to dive into her serving. Claudine...