Food

Jacques Pépin: Cooking with Claudine

Master chef Jacques Pépin instructs his daughter Claudine in simple, elegant meals that suit her graduate student budget and busy lifestyle. Each episode focuses on a complete menu while Jacques shares techniques, tips and Pépin family stories with Claudine. Together, they prepare recipes that combine French culinary tradition with home-style cooking.

The Sorcerer’s Apprentice

24m 49s

Eggplant Cushions; Sea Bass in Potato Crust; Curried Cole-Slaw; Melon/Strawberry Dessert.

Episodes

  • Cuisine d’Opportunite: asset-mezzanine-16x9

    Cuisine d’Opportunite

    E20 - 24m 47s

    Collard-Greens-and-Yellow-Grits Soup; Omelette de Campagne; Carrot, Zucchini and Radish Salad; Banana Fritters.

  • The Seafood Lesson: asset-mezzanine-16x9

    The Seafood Lesson

    E19 - 24m 50s

    Poached Swordfish with Lemon-Parsley Sauce; Mushroom-Stuffed Squid; Breaded-and-Broiled Red Snapper; Mangoes with Cognac.

  • Everyday Cooking: asset-mezzanine-16x9

    Everyday Cooking

    E18 - 24m 17s

    Stuffed Tomatoes; Pita Pizzas; Eggplant and Sausage Stew; Candied Grapefruit, Orange and Lemon Chips.

  • Birthday Party for Mom: asset-mezzanine-16x9

    Birthday Party for Mom

    E18 - 24m 48s

    Ricotta Dumplings with Red-Pepper Sauce; Cornish Hens Tabaka; Green Salad with Garlic Dressing; Bread-and-Butter Pudding.

  • Nearly Vegetarian: asset-mezzanine-16x9

    Nearly Vegetarian

    E17 - 24m 43s

    String-Bean Ragout; Swiss-Chard-Stuffed Onions; Bulgur and Mint Salad; Pineapple Finale.

  • Modern American Cuisine: asset-mezzanine-16x9

    Modern American Cuisine

    E17 - 24m 36s

    Broiled Striped Bass; Spicy Chicken Breasts; Relish; Celeriac Puree; Cantaloupe Sherbet.

  • Flavors of Italy: asset-mezzanine-16x9

    Flavors of Italy

    E16 - 24m 21s

    Cream of Tomato Soup; Roasted Red Snapper; Fish, Spinach and Pasta au Gratin; Vegetable Stew.

  • A Tribute to Grandmere: asset-mezzanine-16x9

    A Tribute to Grandmere

    E16 - 24m 47s

    Bread-and-Onion soup; Chicken Ragout; Frisee with Croutons; Apple Tart.

  • Old Favorites Revisited: asset-mezzanine-16x9

    Old Favorites Revisited

    E15 - 24m 9s

    Asparagus and Ham au Gratin; Endive, Radicchio and Walnut Salad; Grapes; Raisins; Citrus Juice.

  • Cooking for Your Boss: asset-mezzanine-16x9

    Cooking for Your Boss

    E15 - 24m 31s

    Polenta-and-Vegetable Gateau; Escalopes of Veal in a Mushroom-and-Cognac Sauce; Carrot Crepes.

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