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 ...

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 ...

Easy and delicious, this duck is cooked in much the same way as Southern fried chicken — fried in its own fat in a covered pot so steam develops, making the meat very moist and tender and the skin ...

Crêpes a la Confiture are a childhood favorite of many a Frenchman including both Jacques and his best friend of 50 years, Jean-Claude. Jacques quickly makes the crepe batter for this tasty dessert as ...

Jacques’ step-by-step recipe of Tomato Chowder With Mollet Eggs is a simple soup that can be made in moments and embellished with a soft and creamy lightly cooked egg. The show continues as Jacques ...

Everyone loves fries, crispy on the outside and soft on the inside. Jacques shows chef and restaurant owner Loretta Keller his step-by-step way to the perfect French Fry. He moves on to make smooth ...

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 ...

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 ...

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 ...

Jacques helps his daughter Claudine relinquish her fear of making pastry with his easy Tartelettes Aux Fruit Panaches. She goes on to assist her father in the kitchen as he makes his variation of the ...

An intensely flavored red wine sauce is the hallmark of this dish. My recipe contains nearly a whole bottle, along with a little soy sauce, vinegar, garlic, onions, and carrots. Bringing the marinade ...

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 ...