Part 4 of 5: Jacques bones out and trusses a leg of lamb. In this segment Jacques demonstrates the technique for trussing. Credit KQED | Jacques Pépin Foundation
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Part 4 of 5: Jacques bones out and trusses a leg of lamb. In this segm…
1.5K viewsAug 7, 2018
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Hello. Another staple that is often on our table is string beans. I believe that most people undercook them and in doing so miss how wonderful they can be. They can be served hot or cold with a vinegrette. Here is how we make them at home. Be well. -JP | Jacques Pépin
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Hello. Another staple that is often on our table is string beans. I believe …
164K views5 months ago
FacebookJacques Pépin
Budget Tuesday - Pork Neck Stew! French cuisine has many examples of delicious, hearty, and inexpensive one pot meals. Classics such as cassoulet and coq au vin, now revered, were originally peasant food created out of what was available and necessity. . Although, perhaps less available than in decades past, off cuts and bony cuts of meat are still available at many butcher shops, butcher counters in grocery stores, and neighborhood Asian and Latin groceries. . As always, Jacques offers excellen
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Hello. Here is a classic recipe for peas. Of course fresh peas are the best, but frozen will also work just fine. I hope you try it with your family this week. Have a good day. Be well. -JP | Jacques Pépin
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Hello. Here is a classic recipe for peas. Of course fresh peas are th…
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