Food

Jacques Pepin Fast Food My Way

Jacques Pépin blends French culinary technique with everyday ingredients to make simple, elegant and inexpensive meals in minutes. From hearty soups and vibrant salads to refined main courses and easy desserts, Chef Pépin demonstrates how to prepare complete meals with minimal fuss, using smart techniques and shortcuts without sacrificing taste or style.

Simple Savers

24m 45s

Frisee aux Lardon; Spaghetti with Raw Tomato-Anchovy Sauce; Chocolate Cups and Chocolate Rocher with Hazelnuts and Corn Flakes.

Episodes

  • Citrus Thrill: asset-mezzanine-16x9

    Citrus Thrill

    E2 - 24m 46s

    Skirt Steak Grandma; Gnocchi with Eggs and Scallions; Sauteed Curly Mustard Greens with Hot Sausage; Chestnut Cream Mont Blanc.

  • ¡Viva España!: asset-mezzanine-16x9

    ¡Viva España!

    E1 - 24m 46s

    Spicy Gazpacho; Shellfish and Chicken Paella; Pineapple in Dark Rum Sauce.

  • Sunny Delights: asset-mezzanine-16x9

    Sunny Delights

    E26 - 24m 20s

    Quesadilla; Tomato Tartare; Strawberry Shortbread; Peas with Mint and Cilantro.

  • Go Fish: asset-mezzanine-16x9

    Go Fish

    E25 - 25m 6s

    Asparagus Custards; Apple Skillet Cake; Cold Black Bean Soup; Slow-Cooked Tuna Steaks.

  • Kitchen Classics: asset-mezzanine-16x9

    Kitchen Classics

    E24 - 24m 55s

    Smoked Salmon, Rice with Peas; Lobster Fricassee; Broccoli Puree with Brown Butter.

  • Lusciously Light: asset-mezzanine-16x9

    Lusciously Light

    E23 - 23m 46s

    Two Raspberry Gratins; Red Snapper with Tomatoes; Cream and Asparagus with Shallots.

  • International Accents: asset-mezzanine-16x9

    International Accents

    E22 - 23m 42s

    Cannellini and Chorizo Soup; Salmon Rolls on Fennel Salad; Spinach with Broiled Lamb Chops.

  • Use Your Noodle: asset-mezzanine-16x9

    Use Your Noodle

    E21 - 24m 43s

    Bowtie Pasta with Fried Eggs and Cheese; Peasant Soup; Shrimp and Scallop Pillows.

  • Dining al Fresco: asset-mezzanine-16x9

    Dining al Fresco

    E20 - 25m 9s

    Sea Bass Gravlax with Cucumbers; Chicken Tonnato; Chestnut and Chocolate Cake; Blueberries in Raspberry Sauce.

  • Stick to Your Ribs: asset-mezzanine-16x9

    Stick to Your Ribs

    E19 - 24m 10s

    Beef Short Rib; Mushroom and Potato Stew; Sweet Potato Chowder; Scallop Seviche and Guacamole.

  • Fusion Flavors: asset-mezzanine-16x9

    Fusion Flavors

    E18 - 23m 45s

    Chopped Chicken Livers with Spinach Salad; Glazed Salmon in Mirin; Chestnut and Apple Puree.

  • Great Gratins: asset-mezzanine-16x9

    Great Gratins

    E17 - 24m 42s

    Silky Tomato Soup with Spinach Coulis; little shrimp casseroles; Toasted Bread and Mozzarella.

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