If we can cook it, you can cook it!

Category: Jacques Pepin

PORK CHOPS WITH APPLES AND BACON

PORK CHOPS WITH APPLES AND BACON

It’s Sweater Weather! And along comes this 30-minute recipe for Pork Chops with Apples and Bacon This cozy, 30-minute one-pan recipe is the kind of dinner that’ll make you feel like you’ve mastered the art of seasonal comfort cooking with almost no effort (because honestly,…

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

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

I have expressed my affection for Jacques Pépin and his cookbook “Heart and Soul in the Kitchen” (Houghton Mifflin Harcourt 2015). Click here and you can order your copy. https://amzn.to/3vSbP3N This book is filled with recipes that are more “at home ” than they are in…

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

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…