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Showing only recipes by “Jacques Pepin.”

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Fines-Herbes Omelet: Conventional and Classic

For the conventional fines-herbes omelet:Mix the eggs, salt, pepper, and herbs together in a bowl. Melt the butter in the omelet pan. ...

by Jacques Pepin

Comment (1)

Wild-Mushroom-and-Herb-Stuffed Chicken

Stuffing a chicken usually means only one thing: filling the bird’s cavities with a flavorful filling. But a chicken can also be stuffed ...

by Jacques Pepin

Comment (1)

Grilled Hanging Tenderloin

Preheat oven to 170 degrees. When tenderloin is untrimmed, this piece of meat is covered by a thick skin, especially at the tail, wh...

by Jacques Pepin


Ham Georgia with Peach Garnish

A whole ham is an impressive main dish for a large party and is ideal for a buffet. The fully cooked hams available at your butcher shop ...

by Jacques Pepin


Brown Stock Half-Glaze, and Glaze

Using frozen bones: Occasionally, I find veal and beef bones in my supermarket and freeze them for stock. The bones can be frozen whole o...

by Jacques Pepin


Gratin of Butternut Squash

Butternut is one of my favorite squashes. We often bake a small butternut squash (about 1 pound) at home; we split it lengthwise, seed it...

by Jacques Pepin

Comments (2)

Holiday Fruit Cake

This holiday fruitcake is made of a rich pound-cake batter that is mixed with dried and candied fruits. The fruits greatly enhance the ca...

by Jacques Pepin


Onion Soup Gratinee

I have many memories of late-night gratinée parties in our Lyon restaurant kitchen or at our house when I was a young man. When my brothe...

by Jacques Pepin


Leek and Potato Soup

If I had to choose one soup from among all my favorites, it would probably be leek and potato soup, potage Parmentier, named after the Fr...

by Jacques Pepin

Comments (2)

Margherita Pizza

I enjoy making pizza from scratch and occasionally make a pissaladière, the famous pizza from the south of France. Garnished with rendere...

by Jacques Pepin


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