Jacques Pépin: Fast Food My Way

Jacques prepares a beautiful room temperature buffet in which all of the dishes can be prepared ahead. A menu of Pico de Gallo, Asparagus with Crouton...

Jacques takes the traditional long-cooked cassoulet of southwestern France and turns it into a Thirty-Minute Cassoulet that can be made for family or...

At the end of a long day, a large bowl of an earthy soup or stew like Corn and Hominy Chowder or Red Snapper with Mussels and Chorizo can be the perfe...

Jacques, having grown up in France during the war, hates waste! The cooking liquid, juices and bodies of lobsters used in Lobster Salad with Tarragon...

After more than fifty years in the kitchen, Jacques still finds new ways to cook a chicken. For Chicken Breasts on Mashed Cauliflower with Red Salsa,...

After a busy day, dinner shouldn't be another challenge. Jacques shares the Shrimp Burger he discovered at Dr. Taco in Playa del Carmen and a great im...

Jacques believes culinary inspiration can come from an infinite number of sources. French classics inspire his Codfish Brandade and Chicken Breasts wi...

Jacques was born hungry so many of his first courses are easily adapted to main courses. Baby Mozzarella Salad, Scrambled Eggs with Mushrooms and Truf...

Jacques has gone foraging for mushrooms since childhood, but in Mushroom Velouté with Almonds, Instant Beef Tenderloin Stew, and Mushroom and Raisin C...

A pressure cooker is a means of fast, efficient cooking as in Jacques' Veal Roast. To serve with it, Skillet Endives quickly provide a more concentrat...

Jacques gets inspired at the market. Scrambled Eggs on Tomato Jus can be enhanced by the addition of cheeses, vegetables, and herbs. Grilled Striped B...

When guests stop by and leave little time for preparation, there are easy fix-its. Tuna Tomatoes and Salmon Tartare on Cauliflower Salad are beautiful...

Jacques believes in great food everyday. As long as the ingredients are on hand, Prosciutto and Figs or Crab Cakes in Red Sauce need not be saved for...

Inspired by his mother, Jeannette, Jacques prepares an Egg and Tomato Gratin and Greens with Quick Cream Dressing. His wife Gloria inspired the first...

A sit-down dinner with family and friends doesn't have to be formal. Devil Shrimp, Sausage and Potato Packets with Homemade Mustard, Mushroom and Waln...

Sometimes the key to fast food is a well-stocked refrigerator and pantry. Leftover vegetables become a Pépin favorite with Jacques' Instant Vegetable...

On a chilly evening, what could be better for dinner than a cup of soup or a casserole? Jacques shows how homey, comforting foods like Silky Tomato So...

Jacques has no favorite dishes when it comes to cooking and eating; he likes it all! Guava Delicioso, Chopped Chicken Livers with Spinach Salad, Glaze...

Jacques proves how fast and easy it can be to use a pressure cooker to make Beef Short Rib, Mushroom, and Potato Stew. Meanwhile, there is plenty of t...

Take a little extra time at the grocery store or specialty market and introduce new ingredients to the pantry. Mirin, a sweet Japanese rice wine, adds...

Jacques has spent more than forty years in the United States, but still embraces the French style of eating eggs for lunch or dinner. Bowtie Pasta wit...

Classic combinations shine in Jacques' dishes. Cannellini and Chorizo Soup combines flavorful chorizo and beans. A fennel salad works well alone or as...

One of Jacques' all time favorite desserts easily becomes two and is a snap to make. Two Raspberry Gratins need little more than frozen raspberries an...

Jacques loves to cook with the seasons, but many ingredients are actually available year-round. A Smoked Salmon Plate using Scottish or Irish salmon,...

Once again, Jacques demonstrates techniques to help you spend less time in the kitchen. Asparagus Custards and an Apple Skillet Cake can be done ahead...

Summertime and the cooking should be easy. Keep the heat in the tortillas and out of the kitchen with a quick, spicy Quesadilla. Check the farmers' ma...