If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Category: Jacques Pepin

Jacques Pépin’s Poulet a la Crème (Chicken in Cream Sauce)

I have expressed my affection for Jacques Pépin and his latest cookbook “Heart and Soul in the Kitchen” (Houghton Mifflin Harcourt 2015).  This book is filled with recipes that are more at home at home than they are in restaurants.  One of his dishes is […]

Chicken Breasts with Tomatoes and Capers from Pierre Franey in The New York Times

The 60 Minute Gourmet If your holiday has been anything like ours, I am sure you have had enough marvelously rich food to tide you over till, say, March. Between the gratins and the roasts, the puddings and cookies and cakes, the holidays encourage eating […]

Sausages and Potato Ragout a la Jacques Pepin

         I wish you had seen the look on Andrew’s face when he asked what was for dinner and I told him “Sausages and Potatoes”.  Was that a sneer or a recoiling?  Was he horrified or merely surprised?  You see, I had just that day […]

Duck a l’Orange adapted from Jacques Pepin’s recipe in Food and Wine

         Duck a l’Orange lives in our memory as one of our first introductions to restaurant food.  In Montreal, where we lived, it was fairly ubiquitous on the city’s better menus.  We loved it for its sweetness and its crunch.  For the dark duck meat […]