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Cattle Call

Cattle Call

Season 1 Episode 11
25:03
Fruit Fete

Fruit Fete

Season 1 Episode 12
25:03
Vegetable Bounty

Vegetable Bounty

Season 1 Episode 13
25:03
Family Favorites

Family Favorites

Season 1 Episode 14
25:03
All Puffed Up

All Puffed Up

Season 1 Episode 15
25:04
Shell-ebration

Shell-ebration

Season 1 Episode 16
25:04
Rollin' In Dough

Rollin' In Dough

Season 1 Episode 17
25:04
Egg-ceptional

Egg-ceptional

Season 1 Episode 18
25:02
Game Day

Game Day

Season 1 Episode 19
25:03
Souper Soups for Supper

Souper Soups for Supper

Season 1 Episode 20
25:05
Light As Air

Light As Air

Season 1 Episode 21
25:03
Good Catch!

Good Catch!

Season 1 Episode 22
25:04
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Essential Pepin

Easy and Elegant Seafood

Season 1 Episode 10

Jacques makes Lobster in Artichoke Hearts and then Shrimp Pane on Watercress. Jacques used to make Escoffier Quenelles when working with Pierre Franey at the Le Pavillon in New York and now makes them using a food processor to make light work of the task. Finally, he waxes poetic on the virtues of one of the ugliest fishes in the sea and makes Monkfish Roulade stuffed full of broccoli rabe.

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Family Favorites
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25:03
Jacques honors his roots with recipes reflecting his U.S., French and Puerto Rican family.
Vegetable Bounty
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25:03
Jacques prepares Endive with Olives, a Gratin of Leeks, Classic Ratatouille and more.
Fruit Fete
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25:03
Jacques’ Good Lady Apples Bon Femme recipe satisfies with maple-sweetened fruit.
Cattle Call
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25:03
Jacques cooks a perfect Grilled Steak with Lemon-Thyme Butter.
Classic Conclusions
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25:03
Crepes a la Confiture are a childhood favorite, and the batter is quick and easy to make.
Cozy Carbs
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25:03
Ricotta Dumplings with Red Pepper Sauce make an easy lunch or supper.
Economical Offal
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25:03
Jacques uses the oft-forgotten liver in a recipe for Pork Liver Pate.
Special Spuds
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25:04
Jacques makes the perfect French Fry, plus more classic potato dishes.
Fine Finishes
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24:58
Jacques makes Cheesecake with Apricot-Blueberry Sauce and classic flan and mousse.
Veg-In!
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25:04
Jacques makes Ragout of Asparagus and two gratins -- Zucchini and Tomato and Cauliflower.
Fabulous Fins
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25:03
Jacques prepares Cured Salmon in Molasses, followed by two different preparations of tuna.
Savory Staples
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25:03
Jacques demonstrates a Risotto with Vegetables that can make a perfect vegetarian meal.
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