Jacques Pepin's Heart & Soul in the Kitchen

Fetes Des Boules

Crab chips with salmon caviar; an egg and herb appetizer; camembert with pistachio crust; garden-fresh tabbouleh salad; tomato, mozzarella and onion salad; smoked ham glaze with maple syrup.

All in the Family

Parisian potage; poulet a la creme paired with rice soubise; orange cake.

Toast to Julia

Cooking from Le Pelican

Chef in Training

Autumn Leaves

Tomato velvet soup; sliced tomato gratin; grilled lamb shashlik; red cabbage, pistachio and cranberry salad with blue cheese.

La Cocina Olé

Cooking for the President

Taste Bud Temptations

Global Gastronomy

Offal Good

Catch o' the Day

Julia Remembered

Oyster chowder with potatoes, spinach and corn; eggplant-tomato gratin; hamburger royale.

Gloria's Favorites

Pressed caviar canape; beer-battered corn fritters topped with smoked salmon; fried eggplant; Vietnamese Hanoi chicken soup; pork kidneys with mushroom and vermouth sauce.

Shorey's Petite Appetite

Cuisine de ma Cherie

Herbed omelet with shrimp; cilantro rice; calamari with saffron; cucumber, onion and mint salad; rice pudding with dried cherries and blueberry sauce.

Sweet Endings with Shorey

Tartine de confiture; peaches marty; rhubarb-honey coupe with yogurt sauce; chocolate pistachio biscotti; mini chocolate truffles.

Viva MĂ©xico

Kitchen Companions

Octopus stew with onions, paprika and wine served over polenta; corn souffle; venison in sweet-and-sour sauce; prunes in red wine.

Ocean Harvest

Tuna a la minute; shrimp burgers with zucchini; grilled bacalhau with Meditteranean olives; pasta and shrimp with pressed caviar shavings.

Cooking Clever

Mussels with cream and chives on polenta; spaghetti a la Bolognese; tomato and potato salad with mustard sauce; sauteed radicchio salad.

Heirloom Favorites

Skinning a salami; classic dumpling dish; ricotta quenelles; flounder with lemon butter; saute of rabbit with mushrooms and cream; apples in lemon sauce.

Just Ducky

Duck liver mousse with apples; sauteed duck breast with arugula salad and cracklings; vinaigrette; lemon mousseline.

Cuisine Économique

Black lentil salad with eggs; pork neck and bean fricassee with fresh vegetables; spinach and ricotta lasagna paired with red wine.