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 elegant Sea Bass in ...

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 Gros Pain.

The Navajo Generating Station is coal-fired power plant in Arizona, just outside the Grand Canyon National Park. It’s one of two coal plants that supplies more than 40% of Los Angeles’ power.

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 opening ...

Episode 103: Sweets For My Sweet Recipe: Individual Chocolate Nut Pies The rich filling for these little pies is a mixture of bittersweet chocolate, corn syrup, eggs, and mixed nuts. Baked in a ...

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 this tasty ...

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 his variation of ...

For these baked apples, ubiquitous in home cooking as well as in country inns and restaurants, only a few ingredients are needed. Inexpensive and quickly prepared, the dish can be made year round.

Venison is traditionally served with a sweet-sour sauce. This one contains currant or raspberry jelly for sweetness and vinegar — cooked with shallots and added at the end — for a contrasting ...

Bring 4 quarts of salted water to a boil in a large pot. Add the pasta, stir well, and cook until tender but still slightly al dente. MEANWHILE, FOR THE SAUCE: Heat the olive oil and butter in a ...