Frugal, delicious, and just the thing for an overcast day: Jaques Pepin’s Lentil, Barley, & Sausage Soup – find the recipe in our Winter Catalyst magazine, now on shelves at your neighborhood New Pi. -bp
Maman’s Apple Tart Recipe: This dessert comes from the chef Jacques Pépin, who learned how to make it from his mother. To form the crust, Pépin covers the dough with plastic wrap to press it neatly into the pan.
This is the quintessential beef stew. Jacques Pépin’s mother served it at her restaurant, Le Pélican, where she made it with tougher cuts of meat. Jacques likes the flatiron—a long, narrow cut that’s extremely lean but becomes tender and stays moist. He doesn’t use stock, demiglace or even water in his stew, relying on robust red wine for the deep-flavored sauce. Slideshow: Great Beef Stews
Jaques Pépin's chicken and potato ragout. A boyfriend taught me this before I knew much about Pépin, so it must be authentic. My parents used to ask me to make this, so I used chicken breast instead of thighs. I also made it potato-heavy rather than chicken-centric & sometimes added more bacon or ham cut in thin strips. Tastes a lot like Chicken Mirepoix (see my other recipe), but heartier...