Simple flour and baking powder are pantry staples and the foundation of the step-by-step recipe for Soda Bread. Jacques goes on to add yeast to flour for a country bread called Gros Pain. He then ...

Guest chef Roland Passot of La Folie Restaurant in San Francisco joins Jacques to taste Endive with Olives; Jacques demonstrates the method for making the dish in the step-by-step recipe. He moves on ...

You can prepare this colorful gratin up to 1 day ahead. Fresh oregano will add the most flavor, but dried can be used if fresh is not available. Preheat the oven to 400 degrees. Trim the zucchini and ...

A ballottine is a whole chicken that has been boned and stuffed. Showy enough for company, it can be prepared up to a day ahead. (Freeze the bones and the neck, gizzard, and heart for later use in ...

Because apples are available all year, we often forget how delicious they are freshly baked, all warm and puffy, straight from the oven. Jacques’ Good Lady Apples Bon Femme recipe satisfies all apple ...

From the Lyon region of France, this onion soup is much thicker than the usual kind. It’s often served as a late-night dish. When I was a young man, I often made it with my friends at two or three A.M ...

Jacques doesn’t like to waste anything…not even the dough trimmings from his puff pastry. He uses them to make cookies like Pigs Ears and Sugared Puff Paste Sticks in the episode’s opening segment.

An easy dish, these sliced sweet potatoes are cooked in butter, oil, and water until the water evaporates and they are nicely browned. They are good with almost any meat or fish main course. Arrange ...

This rich custard cooked in a soufflé dish, unmolded, and topped with caramel is a sure crowd-pleaser. The delicate part is the cooking; the flan is cooked in a water bath that should not boil. If it ...

Venison is traditionally served with a sweet-sour sauce. This one contains currant or raspberry jelly for sweetness and vinegar — cooked with shallots and added at the end — for a contrasting sour ...

The rich filling for these little pies is a mixture of bittersweet chocolate, corn syrup, eggs, and mixed nuts. Baked in a classic graham cracker crust in individual ramekins, they are easy and ...

Remove and discard any damaged beans or debris, and wash the remaining beans well in cool water. Drain the beans, place them in a bowl, cover with cold water, and soak for 3 hours. Drain the beans, ...