Recipes By Jacques Pepin

159 recipes found

Jacques Pépin's Stuffed Peppers
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Jun 9, 1993

Jacques Pépin's Stuffed Peppers

In this classic home cooking recipe from Jacques Pépin, green bell peppers are stuffed with a hearty combination of mushrooms, ground sausage, onion, zucchini and fresh bread crumbs, then baked for a little over an hour until the peppers are tender and the filling cooked through. They're not only easy to make, they are also endlessly adaptable. Don't have bread crumbs? Use orzo, rice, quinoa or practically any other cooked grain. Not a fan of zucchini? Add some diced tomato, eggplant or summer squash. Vegetarian? Leave out the sausage and toss in some cooked beans or grated cheese. Make it your own. Just remember to season and taste the filling as you go. If it tastes good outside of the pepper, it'll taste good inside, too.

1h 45m6 servings
Jacques Pepin’s Polenta
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Jul 10, 1991

Jacques Pepin’s Polenta

25m6 servings
Brown Rice and Onion Pilaf
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Apr 18, 1990

Brown Rice and Onion Pilaf

58m6 servings
Sweet and Spicy Curried Chicken
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Apr 18, 1990

Sweet and Spicy Curried Chicken

1h6 servings
Garlic Soup With Potatoes and Leeks
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Mar 28, 1990

Garlic Soup With Potatoes and Leeks

1h 5m6 to 8 servings
Salad With Garlic Dressing
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Dec 20, 1989

Salad With Garlic Dressing

40m6 servings
Sauteed Napa Cabbage
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Nov 15, 1989

Sauteed Napa Cabbage

10m6 servings
Fish and Pasta With Wine Sauce
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Nov 15, 1989

Fish and Pasta With Wine Sauce

40m6 servings
Braised Pork Roast With Sweet Potatoes
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Oct 25, 1989

Braised Pork Roast With Sweet Potatoes

2h 10m6 servings
Corn Off the Cob
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Oct 25, 1989

Corn Off the Cob

15m6 servings
Tomatoes Provencal
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Jul 19, 1989

Tomatoes Provencal

14m6 servings
Baked Chicken With Herb Crumbs
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Jul 19, 1989

Baked Chicken With Herb Crumbs

50m6 servings
Rhubarb Compote With Sour Cream
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Jul 19, 1989

Rhubarb Compote With Sour Cream

25m6 servings
Tomatoes With Chicken Stuffing
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Jul 19, 1989

Tomatoes With Chicken Stuffing

1h 25m6 servings
Salmon and Green Beans Pojarski With Cucumber Hot Sauce
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Jun 14, 1989

Salmon and Green Beans Pojarski With Cucumber Hot Sauce

31m6 servings
French Green Beans and Shallots
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Jan 4, 1989

French Green Beans and Shallots

These are perfect green beans: simple and elegant. They go with almost anything, and are delicious with roast chicken.

20m4 servings
Jacques Pepin’s Basic Roast Chicken
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Jan 4, 1989

Jacques Pepin’s Basic Roast Chicken

Changing a meal’s status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it “poulet roti” will not transmogrify this simple bird. Move, however, from the kitchen to the dining room and from everyday dishes to fine china, then add an appetizer and dessert, and a family meal becomes a festive dinner for guests.

55m4 servings
Mulled Cider
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Mulled Cider

This is a recipe for a hot beverage we enjoy on cold winter evenings. When curled up with a good book in front of a blazing fire, nothing tastes better than cider. Preferably, it is made with cloudy, unfiltered sweet cider, the fresh juice of pressed apples, which I combine with cloves, allspice berries and cinnamon sticks. After being steeped together like tea, the cloves and allspice come to the top and can be removed before serving, and the stick of cinnamon, which sinks to the bottom, can be served with the liquid. Add bourbon or rum if you wish.

10m6 servings
Zucchini Salad
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Zucchini Salad

This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier. The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil. It's the perfect treatment for almost any summer squash.

12m6 servings
Basic Chicken Stock
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Basic Chicken Stock

The difference between a good soup and a great soup is the stock, and if you've never made your own, you're really missing out. This recipe from the legendary Jacques Pépin takes a few hours, but very little effort, and you'll never go back to those cardboard cartons of over-salted stock again. It also freezes beautifully.

2h 30m13 cups
Ziti With Sausage, Sweet Corn, Broccoli and Tomatoes
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Ziti With Sausage, Sweet Corn, Broccoli and Tomatoes

When your body craves vegetables, but your mind craves pasta and meat, this 30-minute pasta dish is a happy compromise. It's loaded with fresh cherry tomatoes, corn and broccoli, and the Italian sausage (hot or sweet) adds flavor and heft. Whatever you do, don't feel wed to the recipe. Use cauliflower in the place of broccoli, chicken sausage instead of pork, chopped plum tomatoes instead of cherry. It's the kind of recipe that can be a little different (in a good way) every time you make it depending on what's in your vegetable drawer or C.S.A. box. Also, don't forget taste and season well with salt and pepper as you go. The vegetables need a little seasoning to stand up to the assertive flavors of the sausage and garlic.

30m6 servings
Carrot and Parsley Salad
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Carrot and Parsley Salad

15m6 servings
Salade Niçoise With Fresh Tuna
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Salade Niçoise With Fresh Tuna

In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort. The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.

1h6 servings
Bread and Onion Soup
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Bread and Onion Soup

50m6 servings