Jacques Pépin
Jacques Pépin's Latest Posts
Puerto Rican Pork and Beans
My wife, Gloria, often prepares this dinner when we have guests. A satisfying one-dish meal, it can be cooked ahead and refrigerated or frozen, and it is even better reheated.
Pork Loin Tournedos with Cream and Calvados
In this rich dish, pan juices that result from browning boneless pork steaks, or tournedos, are deglazed with applejack and the sauce is finished with heavy cream.
Lamb Navarin
A navarin is a classic lamb stew, and there are many variations. For a tasty peasant-like dish, I make mine the way my mother used to, with an unboned lamb breast.
Tomatoes Maison
My mother used to make dishes like this when she had a little stale bread on hand and some leftover meat from a roast or stew.
Classic Ratatouille
Ratatouille is the epitome of Provençal vegetable stews. The vegetables are sautéed individually in oil before being stewed so they keep their shape and texture
Spicy Rib Roast
Although my wife is normally not an aficionado of roast beef, she loves this recipe. The spicy rub — garlic, ginger, sugar, soy sauce, cayenne, dry mustard, and paprika — is the reason why.
Braised Beef in Red Wine
It’s important to use beef shoulder or shank. These lean yet gelatinous cuts retain their moistness after cooking — a quality essential to the dish.
Veal Chops with Caper Sauce
This is a good summer recipe. I sear the chops briefly on a very hot grill and then transfer them to a warm oven, where they continue to cook slowly in their own residual heat.
Shrimp Pane on Watercress
For each serving, four shrimp are coated with puree and the resulting “patties” are breaded (pané means “breaded”), sautéed in oil with a dash of butter, and served on a watercress salad.
Roast Sausage with Potatoes
This sausage is made without a casing, so its preparation is very easy. Its taste develops during the curing, which should take place in the refrigerator.
