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Episode 110: Easy and Elegant Seafood
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 that shrimp is now...
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Episode 109: Classic Conclusions
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 dessert as...
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Episode 108: Cozy Carbs
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 to make Macaroni...
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Episode 107: Economical Offal
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-step recipe. He...
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Episode 106: Special Spuds
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 on to make smooth and...
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Episode 105: Fine Finishes
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 US. Jacques also...
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Episode 104: Veg-In!
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 creates simple recipes...
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Episode 103: Sweets For My Sweet
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 the...
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Episode 102: Fabulous Fins
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. Jacques prepares it...
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Episode 101: Savory Staples
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 perfect vegetarian...
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Episode 126: Fowl Play
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 make Grilled Chicken...
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Episode 125: Ocean Options
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...
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Episode 124: Sweet Endings
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 Almond and Plum Cake using...
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Episode 123: Eggs-quisite
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 unique dish of Eggs...
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Episode 122: Good Catch!
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 Mackerel With Potatoes...
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Episode 121: Light As Air
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 almond flavored...
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Episode 120: Souper Soups For Supper
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 continues as Jacques...
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Episode 119: Game Day
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 simple recipe using...
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Episode 118: Egg-ceptional
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 egg theme featuring...
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Episode 117: Rollin’ In Dough
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. He then makes...
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Episode 116: Shell-ebration
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-by at the seashore...
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Episode 115: All Puffed Up
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 segment. The...
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Episode 114: Family Favorites
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 prepared in a...
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Episode 113: Vegetable Bounty
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 recipe. He moves on...
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Episode 112: Fruit Fete
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 satisfies all apple...
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Episode 111: Cattle Call
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 get-togethers or...
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