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 ...

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 ...

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 ...

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 ...

Salmon fillets are poached briefly, then served with a ravigote sauce. Ravigote means “to invigorate” in French, and this sauce, containing tomatoes, scallions, garlic, parsley, lemon juice, and olive ...

This rich custard cooked in a soufflé dish, unmolded, and topped with caramel is a sure crowd-pleaser. The delicate part is the cooking; the flan is cooked in a water bath that should not boil. If it ...

It takes just a few seconds to mix the flour, sugar, and almonds for this fast food-processor cake, and then you blend in the remaining ingredients. You can bake the cake in a springform pan or in a ...

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 ...

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 ...

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 ...

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 ...