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Jaques Pepin

from Host The Toast

Crispy-Outside Creamy-Inside Garlic Herb Potatoes

Crispy-Outside Creamy-Inside Garlic Herb Potatoes. Quite possibly the BEST POTATOES / SIDE DISH EVER. |

from Food & Wine

Beef Stew in Red Wine Sauce

This is the quintessential beef stew. Jacques Pépin’s mother served it at her restaurant, Le Pélican, where she made it with tougher cuts of meat. Jacques likes the flatiron—a long, narrow cut that’s extremely lean but becomes tender and stays moist. He doesn’t use stock, demiglace or even water in his stew, relying on robust red wine for the deep-flavored sauce. Slideshow: Great Beef Stews


Jaques Pepin's Seafood Chowder (with shrimp, fish, potato flakes, leeks, celery, mushrooms, zucchini)

Mollet, which means "soft" in French, refers to eggs that are cooked in water in the shells for a longer period of time than soft-cooked eggs, but not as long as hard-cooked eggs -- about 6 minutes total.


Yukon Gold Potatoes: Jacques Pepin Style

Jaques Pepin Pan Roasted Potatoes

Cauliflower au Gratin Let's replace the 3tbsp of flour with 1 1/2tbsp of corn starch and call it a-gluten-free-delight. Yuuuuum.


Maman’s Apple Tart

Maman’s Apple Tart Recipe: This dessert comes from the chef Jacques Pépin, who learned how to make it from his mother. To form the crust, Pépin covers the dough with plastic wrap to press it neatly into the pan.


Saw this on Essential Pepin today and it looks delicious! Of course he also made it look really easy too!


This Cannellini Bean Dip Is Jacques Pépin’s Go-To Party Dish

I like to offer guests a little treat when I’m serving drinks, and this dip is always welcome.