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 with Vegetables that can make a p...

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, of Cured Salmon in Molasses. J...

Jacques helps his daughter Claudine relinquish her fear of making pastry with his easy Tartelettes Aux Fruit Panaches. She goes on to assist her father in the kitchen as he makes h...

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 enough veggies and Jacques cr...

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

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 perfect French Fry. He moves...

Using the whole animal has always been the practice for Jacques and he assembles this make-ahead charcuterie favorite, using the oft forgotten liver in the Pork Liver Pâté step-by-...

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 eggplant and tomatoes combine...

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 quickly makes the crepe batter for t...

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 gifts from the sea. He explains...

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 Lemon-Thyme Butter. For large g...

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 Lady Apples Bon Femme recipe...

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

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., Grilled Leg of Lamb is prep...

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 Paste Sticks in the episode’s...

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 Claudine reminisce about times-gone-b...

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 for a country bread called Gro...

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’s open. He continues with an e...

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 in Sweet-Sour Sauce. It’s a sim...

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 lightly cooked egg. The show con...

San Francisco pastry chef extraordinaire Emily Luchetti joins Jacques in the tease to admire his Meringue Shells With Chantilly Cream. He goes on to entice any sweet tooth with alm...

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

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 theme and prepares his mother’s u...

While Jacques’ long time friend Jean-Claude isn’t looking, Jacques crafts Chocolate Mint Trufflettes that meet excited approval from Jean-Claude. Together the pair make Quick Almon...

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 show. He continues on with an ele...

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