Too often we plan a meal around the protein and forget that delicious sides can stand alone… Jacques demonstrates a s...

Jacques lives close to the sea and has developed a taste for a variety of fins. He begins with a recipe, created by h...

Jacques helps his daughter Claudine relinquish her fear of making pastry with his easy Tartelettes Aux Fruit Panaches...

Jacques loves vegetables and jokes that everything should be considered a vegetable, even chocolate cake! Joking asi...

Never having tasted Cheesecake with Apricot-Blueberry Sauce until arriving in America, Jacques’ brother loved it! And...

Everyone loves fries, crispy on the outside and soft on the inside. Jacques shows chef and restaurant owner Loretta K...

Using the whole animal has always been the practice for Jacques and he assembles this make-ahead charcuterie favorite...

Ricotta Dumplings with Red Pepper Sauce are light and fluffy dumplings that Jacques prepares for an easy lunch or sup...

Crêpes a la Confiture are a childhood favorite of many a Frenchman including both Jacques and his best friend of 50 y...

Jacques begins the step-by-step recipe with the supreme crustacean, Lobster in Artichoke Hearts. This sets the tone f...

There are times when Jacques craves a good steak, so he shows his colleague, Chef David Shalleck, how to perfectly co...

Because apples are available all year, we often forget how delicious they are freshly baked, all warm and puffy, stra...

Guest chef Roland Passot of La Folie Restaurant in San Francisco joins Jacques to taste Endive with Olives; Jacques d...

Jacques likes to celebrate his international roots when his daughter Claudine and granddaughter Shorey visit. A dish ...

Jacques doesn’t like to waste anything…not even the dough trimmings from his puff pastry. He uses them to make cookie...

Crab Cakes with Avocado Sauce are a hit with Jacques’ granddaughter Shorey, who shares a taste with him in the first ...

Simple flour and baking powder are pantry staples and the foundation of the step-by-step recipe for Soda Bread. Jacqu...

Soft and creamy Mollet Eggs Florentine make a perfect and easy breakfast or lunch that Jacques shares with his best f...

Game might sound intimidating, but it’s much easier to find in stores these days. Jacques begins with a step-by-step ...

Jacques’ step-by-step recipe of Tomato Chowder With Mollet Eggs is a simple soup that can be made in moments and embe...

San Francisco pastry chef extraordinaire Emily Luchetti joins Jacques in the tease to admire his Meringue Shells With...

Jacques’ diet includes plenty of seafood. He loves to create recipes from flavorful Grilled Swordfish With Spicy Yogu...

Jacques follows his Aunt’s recipe for Quiche With Bacon using lard and butter in the dough without pre-baking the she...

While Jacques’ long time friend Jean-Claude isn’t looking, Jacques crafts Chocolate Mint Trufflettes that meet excite...

Brandade De Morue au Gratin is a dish Jacques regularly made for his mother-in-law. He demonstrates it in the step-by...

Bold flavors make Jacques’ Turkey Cutlets in Anchovy-Lemon Sauce a winner. Shorey, Jacques’ granddaughter, is ready t...