jaques pepin

All in the Family

Making memories with family is at the heart of Jacques' kitchen, and daughter Claudine joins him at the stove to cook the classic recipes from his mother's restaurant. Parisian potage, a simple soup with flavors of yesteryear, reminds Jacques of his beloved Lyon in France. The father-daughter duo continue with poulet a la creme paired with a perfectly pureed side of rice soubise. Granddaughter Shorey arrives just in time to make dessert, carefully watching as Jacques teaches her how to peel and segment an orange for instant orange cake, a perfect citrus ending.

Available until
2021-10-18T00:00:00-07:00

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Ocean Harvest

Seaside living has, without a doubt, influenced Jacques' repertoire of recipes to include the freshest fish caught close to his own backyard. On today's show, Jacques showcases four sophisticated seafood servings, starting with an expertly executed tuna a la minute. He then skips the beef and substitutes shrimp for a healthy approach to a classic, with shrimp burgers on zucchini. He goes on to garnish his flaky grilled bacalao with an assortment of zesty Mediterranean olives for a light and easy dish that cooks in minutes.

  • 2020-06-15T03:30:00-07:00
    KCET-HD

Cooking Clever

Budget-friendly dishes made with inexpensive ingredients are packed full of flavor when Jacques steps in. The result? Unforgettable meals. Today, Jacques prepares mussels with cream and chives on soft polenta for an easy seafood dinner. Classic Italian spaghetti a la Bolognese includes Jacques' special tip to make a delicious, hearty and flavorful sauce. Another seasonal favorite, tomato and potato salad with mustard sauce is perfect when tomatoes are ripe and is served on spicy arugula. Finally, a delicate sauteed radicchio salad ends on a savory-bitter note.

  • 2020-06-22T03:30:00-07:00
    KCET-HD

Heirloom Favorites

Jacques cooks down memory lane, sharing anecdotes from his childhood along the way. First, there's a quick tutorial on how to skin a salami. Next, a classic dumpling dish renowned in Lyon, France, follows as Jacques recreates his family's recipe of ricotta quenelles, poached to perfection. He goes on to show off more of his knife skills, filleting a whole fish in preparation for flounder with lemon butter. Then another family favorite: Jacques simmers a satisfying saute of rabbit with mushrooms and cream.

  • 2020-06-29T03:30:00-07:00
    KCET-HD