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            Jacques Pepin

            Jacques Pépin (born December 18, 1935) is an internationally recognized French chef, television personality, and author working in the United States. At the end of the 1980s and the start of the 1990s, he appeared on French and American television and wrote an array of cookbooks that became best sellers.

            Profile image and full bio at Wikipedia.

            Apple and Wilted Lettuce Salad
            Grapefruit Gratin
            Apple and Carrot Salad
            Tomato Chowder with Molle
            Poached Apricots Delice
            Artichokes With Ravigote Sauce
            Blackberries in Creamy Honey Sauce
            Braised Shiitake Mushrooms with Bitter Greens
            Brown Saffron Rice
            Caramelized Mushrooms With Shallots
            Marinated Grilled Flank Steak
            Chicken Ballottine Stuffed with Red Rice
            Chili Con Carne With Red Beans
            Green Salad with Yogurt Dressing
            Fresh Pea Soup with Mint
            Cold Mussel and Bean Soup
            Stew of Lima Beans and Mussels with Spinach
            Crabmeat Wontons With Red Pepper Sauce
            Cured Salmon with Fennel Salad
            Farina Bavarian Cream Cake with Apricot Sauce
            Gazpacho With Black Olives
            Gratin of Apples, Walnuts and Granola
            Gratin of Breaded Oysters
            Gratin ff Eggplant and Tomato
            Haddock Steaks in Rice Paper with Shallot-and-Soy Sauce
            Grilled Lamb Chops Riviera
            Ice Cream Phyllo Napoleon
            Lentil and Potato Salad
            Walnut Sausage
            Melon In Port Wine
            Meringue Chocolate Mousse
            Plum and Apricot Tartlets
            Mushroom-Stuffed Wontons in Red Wine Sauce
            Oeufs a la Neige in Peach
            Fresh Fruit with Melon Sauce
            Raspberry Trifle With Nectarine Sauce
            Raspberry Velvet
            Red Onion and Orange Salad
            Red Wine and Cassis Strawberries
            Salmon In Aspic With Horseradish Flakes
            Seared Calve's Liver with Tarragon-Lemon Sauce
            Scrambled Eggs with Smoked Trout
            Spaghetti Squash In Fresh Tomato Sauce
            Stuffed Zucchini Boats W
            Apple Flakes
            Herbes de Provence
            Caramel Cups With Coffee Frozen Yogurt
            Provencal Zucchini Fans
            Roasted Lamb with Breadcr
            Chicken Chasseur
            Pastry Cream
            Puff Pastry
            Puff Cheese Straws
            Chocolate Leaf
            Chicken Seafood Paella
            Smoked Pork Roast
            Veal Roast with Artichoke
            Almond Cake & Mango Couli
            Baked Apple Tart
            Braised Sour Cabbage
            Pastry Cream with Fruit
            Asparagus In Mustard Sauce
            Carrots with Chives
            Baked Pears with Figs
            Chicken with Red Wine
            James Beard Onion Sandwic
            Roasted Eggplant Sandwich
            Pepins Soda Bread
            Beans and Broccoli Rabe
            Irish Lamb Stew
            Chicken In Tarragon Sauce
            Broccoli Piquant
            Red Snapper In Brunoise Sauce
            Endive with Olives
            Lobster in Artichoke Bottoms
            Broccoli with Butter
            Pear au Gratin
            Gnocchi Maison
            Lamb Shanks with Beans Mulligan
            Cauliflower Gribiche
            Artichoke and Tomato Stew
            Poached Salmon in Ravigot
            Green CousCous
            Butternut Squash Puree
            Ziti with Sausage and Vegetables
            Cream of Raspberry and Yogurt
            Linguine with Walnuts and Red Pepper Sauce
            Jacques Pepin’s Country Apple Tart
            Grilled Eggplant on Greens
            Prickly Meringues with Fruit Sauce
            Jacques Pepin’s Blueberry Crumble
            Skate with Beets and Flavored Oils
            Breast of Veal Cocotte
            Herb and Goat Cheese Souffle
            Veal Blanquette
            Apple and Potato Puree
            Vanilla Flan with Caramel-Cognac Sauce

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