Jacques Pépin Celebrates

Jacques and Claudine create a French-American "fusion" celebration of the Independence Day and Bastille Day. A whole, poached Salmon is an easy, elegant way to feed a large group. It's followed by charming little crocks filled with Rillettes of Rabbit. For the main course: a whole Grilled Shoulder of Veal. For dessert, there's an all-American sponge cake soaked in sweet summer berries and brandy.

Jacques and Claudine create an al fresco buffet lunch for a friend graduating from college. There's delicate Smoked Trout and Jacques' classic Chicken Galantine. A baked Ham Georgia with a tangy apricot-mustard glaze is an impressive do-ahead entrée for a party. Jacques pairs it with buttered Red Swiss Chard. Two desserts complete the buffet -- Chocolate Cloud Cake and Cherry-Raspberry Pillow

Jacques and Claudine prepare a sumptuous Easter dinner for friends, starting with Caviar. Salmon Steaks with a tangy, fresh Sorrel Sauce make an easy first course. And of course, there's lamb -- in this case, spring Lamb Loins in Ambush. Jacques' Leek-and-Mushroom Pie brings just the right earthy flavors to go with the lamb. The meal ends with fluffy Caramel Snow Eggs floating in custard cream.

Jacques and Claudine prepare the Christmas feast of their dreams, starting with Oysters on the Half-Shell, then, Home-Smoked Salmon. Jacques prepares both a classic baked terrine of Foie Gras as well as a Salt-Cured Foie Gras. The centerpiece is Braised Duck with a tangy honey sauce. For dessert, Jacques gives Claudine a step-by-step lesson in creating a spectacular Bûche de Noël.

Jacques and Claudine prepare a French-inspired Hanukkah dinner menu. It begins with a sparkling Consommé Printanier. Then it's a silky Cold Mousse of Chicken and Pistachios. A soulful Veal Roast with buttery braised lettuce is the hearty centerpiece of the meal. For dessert, there's a spectacular Frozen Citrus Soufflé and a rum-soaked Holiday Fruit Cake.

Get a peek at how one of the world's greatest French chefs prepares Thanksgiving dinner in his American home. It begins with Salmon Tartare and velvety Salmon Gravlax cured with cognac. Then, it's on to the main event: a Roasted Turkey with apple cider glaze and Bread-and-Mushroom Stuffing. Two autumn desserts complete the feast: a Chocolate-Bourbon-Prune Cake and Pears Poached in Citrus Juice.