Recipes By Jacques Pepin
159 recipes found
Chunky Vegetable Soup
Escarole Salad With Mustard Dressing
Escarole Salad With Turkey Crackling
Black-Eyed Peas And Kale Ragout
Crostini With White Truffles
Kale, Sweet Potato And Pasta Soup
Poached Oranges
Poached oranges make a satisfying, colorful dessert. The oranges have a concentrated taste, especially with the addition of Grand Marnier.
Spicy Ginger and Lemon Chicken
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin. It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken. It can be made ahead and reheated, so it makes a perfect dinner party entree.
Potage A La Reine
Fettuccine With White Truffles and Chives
Spicy Rum Punch
Here is a rum punch to suggest parties near a warm ocean and sand beneath your feet. It’s an old-fashioned concoction, and you’ll need to raid your spice cabinet for this. Pour it over ice and give thanks for the warming comfort of good rum.
Braised Roast Of Veal With Turnips
This veal roast, served with its natural juices, is an ideal example of good home cooking. It would be difficult to duplicate this recipe in a restaurant, where several roasts would have to be prepared, and the sauce for each extended. Also, whereas the vegetables around the roast are served here, in a restaurant they would be intended only to flavor the roast and would be removed before the roast was served, and other vegetables served instead as a garnish.
Rice and Squid
Slow-Cooked Roast Beef
Black Truffle Salad
Bulgur and Mint Salad
Cheese and Tomato Salad
Jacques Pepin's Baked Yams
Sausage, Bean And Corn Stew
Broccoli Rabe and Sausage Pizza
Rice and Cumin
Bean and Bacon Salad
Scrambled Eggs With Osetra And Mouillettes
