Jacques Pépin: Cooking with Claudine

Cooking Like a Pro

Fusilli with Escarole, Eggplant and Olive Sauce; Sole-and-Scallop Ensemble; Roasted Potato Slabs with Tapenade; Chocolate Fondue Souffle.

Cooking Like a Pro

24m 45s

Fusilli with Escarole, Eggplant and Olive Sauce; Sole-and-Scallop Ensemble; Roasted Potato Slabs with Tapenade; Chocolate Fondue Souffle.

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