Recipes By Jacques Pepin
159 recipes found
Carrot and Pea Melange
Cooked Grapes With Cream
Hot Cajun-Style Crab Boil
A trip to Avery Island, La., the home of Tabasco sauce, inspired this Jacques Pépin recipe from 1994. A few years earlier, Paul McIlhenny, the fourth generation of his family to produce the hot sauce, served Mr. Pépin and his wife a bountiful crab boil. ” People helped themselves,” Mr. Pépin wrote, adding, “We washed the banquet down with plenty of cold beer.” Here, he substitutes blue crab for crawfish, and kielbasa for the hot Cajun sausage. But whatever you use, keep Mr. Pépin’s recommendation and have a beer alongside.
Roasted Peking Chicken
Sour Cherry Tart
Gloria Zimmerman picks well-ripened sour cherries from the cherry tree in a friend's yard each summer, pits them and freezes them. Although this tart can be made with sweet cherries, it is better made with sour cherries. The pate brisee recipe is very rich and must be handled with care to make it conform to the tart mold. The unglazed tart should not be refrigerated; it should be served while still lukewarm - difficult to do in a restaurant - with strong coffee.
Warm Potatoes In Red Caviar
Iceberg and Blue-Cheese Salad
Fricassee of Squid and Potatoes
Iceberg Lettuce With Turkey Cracklings
Chicken Liver Salad
Pickled Vegetables Gerry
Fiery Chili With Red Beans
Sam Richardson's Sourdough Biscuits
Grilled Tabasco Chicken
Lentil, Cabbage And Bacon Salad
Broiled Fiery Bluefish
Salad With Cream Dressing
The inspiration for this salad that my wife prepares occasionally at home comes from the area of France where I was raised, near Lyon. It is always better done at home; the dressing lends itself to individual rather than high-volume preparation, and the delicacy required to properly clean and thoroughly dry the greens without bruising them is more easily achieved in the home kitchen. The salad should be cool but not ice cold, and should be tossed at the last minute, just before serving, especially if Boston or red-tipped leaf lettuce is used.
Scotch Barley Soup
Greens-and-Sardine Salad
Curry of Lamb Breast And Potatoes
Pork Tenderloin With Apples And Onions
Madeira Truffle Sauce
Noodles and Peas