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Upcoming Broadcasts:

Cuisine Economique (#124H) Duration: 26:46 STEREO TVG

Jacques demonstrates how home cooking using quality ingredients doesn't have to break the bank! This style of cooking, learned from his mother, brings together inexpensive ingredients that inspire creative dishes. Black lentil salad with eggs includes a lesson on how to properly boil an egg every time. Jacques adds fresh vegetables to the hearty dish of pork neck and bean fricassee. Then spinach and ricotta lasagna follows as a low-cost classic comfort dish that Jacques pairs with a bold yet budget-friendly red wine.

Upcoming Broadcasts:

  • KQED Plus: Tue, Dec 17, 2019 -- 2:00pm Remind me

Wonders of the Sea (#125H) Duration: 26:46 STEREO TVG

Arriving in New York with a repertoire of French recipes and techniques, Jacques joined the team at Howard Johnson to learn about American food. Today, he shares his expansive knowledge of that cookery, combining it with his traditional French training. Starting with a simple seafood salad, packed with a smorgasbord of marine favorites, then, continuing with the fish theme, making a spicy shrimp with cocktail sauce. He follows with some crispy, Creole-inspired blackfish beignets with spicy sauce, perfect for any brunch or light supper menu.

Upcoming Broadcasts:

  • KQED Plus: Tue, Dec 24, 2019 -- 2:00pm Remind me

Cooking from Le Pelican (#104H) Duration: 26:46 STEREO TVG

Jacques, alongside his daughter Claudine, recreates his mother's restaurant recipes from Le Pelican, in Lyon, France. The duo begins with a country-style eggs and swiss chard gratin, including a quick step-by-step bechamel demonstration. Jacques goes on to cure his own meat for a belly-warming dish of kale, sausage, ribs and lima bean stew, followed by a springtime stew of radishes made with aromatic walnut oil. Braised veal breast with pearl onions and artichoke, a hearty medley, continues as Jacques and Claudine serve it all up with style, just as ma mere would have done. To end there's a sweet and juicy dessert of melon and blueberries studded with sage sprigs.

Upcoming Broadcasts:

  • KQED 9: Sat, Dec 28, 2019 -- 10:30am Remind me

Gloria's Favorites (#114H) Duration: 26:46 STEREO TVG

Jacques dedicates today's dishes to his wife Gloria and their many years spent together in the kitchen. He kicks off with an extravagant, yet easy and elegant PRESSED CAVIAR CANAPE. Jacques then pops the top from a bottle of beer to make a simple batter for his CORN FRITTERS topped with SMOKED SALMON. And while the oil is still hot, he browns FRIED EGGPLANT FANS to a perfect crispy crunch using a tempura batter. Next comes a quick bowl of Vietnamese HANOI CHICKEN SOUP served with zesty accoutrements. Finally, he utilizes often-overlooked offal for Gloria's memorable PORK KIDNEYS WITH MUSHROOM AND VERMOUTH SAUCE.

Upcoming Broadcasts:

  • KQED Plus: Sat, Dec 28, 2019 -- 4:30pm Remind me

Menu Memories (#126H) Duration: 26:46 STEREO TVG

Jacques and daughter Claudine reminiscence about past menus enjoyed as a family, but first, Jacques teaches Claudine how to properly sharpen a knife in preparation for filleting a side of salmon for his salmon scaloppini with sorrel sauce. Jacques and Claudine go on to blend aromatic herbs, chunky vegetables and a dash of red wine to make a hearty dish of lamb breast navarin. While the lamb is braising, the two 'go green' with a green salad with mustard dressing using Jacques' favorite leaf: Boston lettuce. Finally, they prepare a caffeine-packed coffee panna cotta, the perfect pick-me-up dessert.

Upcoming Broadcasts:

  • KQED Plus: Tue, Dec 31, 2019 -- 2:00pm Remind me

Chef In Training (#105H) Duration: 26:46 STEREO TVG

A basket of fresh bread is a staple on Jacques' dining table, so he begins the show with an easy fast fougasse. Then using seafood for a unique twist, he makes salmon rillettes to top the fougasse with a tasty bite. While working at the Russian Tea Room in New York, Jacques recalls serving a spice-rubbed poussins a la russe, now a favorite dish of his granddaughter Shorey. He prepares it today as the main course, accompanied by broiled maple sweet potatoes coated with sugary goodness. To close, Shorey arrives for a tutorial from her grandfather on how to make her favorite breakfast food, crepes with Nutella, lemon or jam.

Upcoming Broadcasts:

  • KQED 9: Sat, Jan 4, 2020 -- 10:30am Remind me

Shorey's Petite Appetite (#115H) Duration: 26:46 STEREO TVG

Shorey, Jacques' granddaughter, joins him in the kitchen, bringing her petite yet progressive palate in tow! She follows along as Jacques prepares one of her favorites, escargots in baked potatoes. The two continue, creating stuffed tomatoes - a Pepin heirloom recipe passed down through several genera-tions. Jacques then shares an afterschool favorite from his childhood, appropriately named pain de quatre heures or "the four o'clock bread," filled with hazelnuts and chocolate. A crunchy bite of chocolate-pistachio brittle brings the lesson to a close and a smile to their faces.

Upcoming Broadcasts:

  • KQED Plus: Sat, Jan 4, 2020 -- 4:30pm Remind me

Autumn Leaves (#106H) Duration: 26:46 STEREO TVG

It's easy to fall in love with Jacques' seasonal menu, starting with a fresh, smooth tomato velvet soup - the name speaks for itself! Then, sliced tomato gratin made with ripe, ruby-red tomatoes and coarse rustic bread, is Jacques' go-to late-summer dish. He continues with a tender grilled lamb shasklik that includes easy, make-ahead instructions and a colorful red cabbage, pistachio and cranberry salad with bleu cheese. Jacques goes on to transform pizza dough into an apple galette, baked to crispy perfection!

Upcoming Broadcasts:

  • KQED 9: Sat, Jan 11, 2020 -- 10:30am Remind me

Cuisine De Ma Cherie (#116H) Duration: 26:46 STEREO TVG

In honor of their love, Jacques prepares a meal of his wife Gloria's favorites. First he creates a tasty herbed omelet with shrimp. He then goes on to combine cilantro with Gloria's favorite ingredient, rice, to make cilantro rice, which pairs perfectly with a stew of calamari with saffron and cucumber, onion and mint salad. The whole meal is followed with a Pepin spin on a classic dessert, rice pudding with dried cherries and blueberry sauce.

Upcoming Broadcasts:

  • KQED Plus: Sat, Jan 11, 2020 -- 4:30pm Remind me

La Cocina Ole (#107H) Duration: 26:46 STEREO TVG

Annual trips to Mexico and visits with fellow chef Rick Bayless are the inspiration for Jacques' tasty garlic and pasilla soup. Jacques continues the Mexican-themed menu as he demonstrates his chicken with chili sauce and achiote rice, a recipe that boasts bright, bold aromas and textures. Finally, Jacques puts leftover bananas to good use for his simply scrumptious banana gratin dessert.

Upcoming Broadcasts:

  • KQED 9: Sat, Jan 18, 2020 -- 10:30am Remind me

Sweet Endings with Shorey (#117H) Duration: 26:46 STEREO TVG

Jacques' granddaughter Shorey is back in the kitchen and she's all grown up but she's never too old for dessert! And it all starts with a little butter, freshly made for a quick tartine de confiture. Fresh fruit recipes follow with peaches marty and rhubarb-honey coupe with creamy yogurt sauce. Shorey's love of chocolate isn't forgotten with chocolate pistachio biscotti, which proves to be a perfect lesson in baking, as Jacques guides her measurements and mixtures. Finally, Shorey and Jacques shape mini chocolate truffles to round out their confectionary creations.

Upcoming Broadcasts:

  • KQED Plus: Sat, Jan 18, 2020 -- 4:30pm Remind me

Cooking for the President (#108H) Duration: 26:46 STEREO TVG

Jacques' illustrious cooking career includes time in the Elysee Palace cooking for the French President. At the young age of 22 and alongside his best friend, pastry chef Jean-Claude Szurdak, Jacques cooked classic dishes for the de Gaulle family. Now he replicates them for us beginning with a first course of morel and shrimp eggs en cocotte. The two chefs continue their Presidential menu with a meaty main course of veal chops dijonnaise served on a bed of simple and delicious peas with basil. Together they prepare a decadent chocolate souffle for a perfectly sweet and splendid ending.

Upcoming Broadcasts:

  • KQED 9: Sat, Jan 25, 2020 -- 10:30am Remind me

Viva Mexico! (#118H) Duration: 26:46 STEREO TVG

Jacques spends some of the winter months at his home-away-from-home, Playa Del Carmen, Mexico. Time basking in the sunshine and savoring the local flavors along with an occasional visit from friend Rick Bayless has inspired him to take us on a culinary adventure, beginning with a refreshing hibiscus flower cocktail. He continues with a duo of superlative seafood dishes of Yucatan ceviche and fillet of sole Riviera with pico de gallo. From sea to pasture, beef fillet mini steaks with mushrooms and shallots makes for a substantial main course. Finally, he ends with a frozen fruit dessert of grapefruit granite with mango and mojito cocktail.

Upcoming Broadcasts:

  • KQED Plus: Sat, Jan 25, 2020 -- 4:30pm Remind me
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