Jacques Pépin: Cooking with Claudine

Flavors; Sauteed Shrimp; Potato and Escarole Salad; Pork; Carrots; Phyllo Tart.

Pepper Soup; Tournedos; Stuffed Tomatoes; Apples.

Broccoli Cream with Tapioca; Monkfish; Wild Rice; Roast Caramelized Pears.

Arugula Salad; Salmon; Endive with Tarragon Oil; Almond and Plum Cake.

Spinach and Mozzarella Salad; Seafood; Broccoli Puree; Chocolate Nut Pies.

Rice Noodles; Mussels; Sauteed Turnip Greens; Cherry Pie.

Scallop and Potato Napoleons; Chive Sauce; Grilled Steak; Stuffed Butternut Squash; French Vanilla Ice Cream.

Salted Codfish; Roast of Pork; Spicy Celery; Plum Cobbler.

Fillet of Sole; Spicy Rib Roast; Horseradish and Cottage Cheese Dip; Apricots.

Cream of Turnip and Sweet Potato Soup; Leek Julienne; Chicken in Saffron Rice; Cauliflower; Pineapple; Apricot Sauce.

Lentil and Barley Soup; Catfish; Bean Sprout Salad; Apples.

Tuna Steaks; Braised Duck; Noodles and Peas; Rhubarb; Berry Nectar.

Sea Bass; Chicken; Tomatoes.

Souffle; Veal Shanks; Rice and Pecans; Bread Pudding Souffles.

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

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

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

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

Bread; Sandwiches; Chilled Cucumber and Mint Soup; ice cream.

Halibut; Chicken and Rice Soup; Beet Salad with Pecans; Dates.

Salad; Baked Mackerel; Glazed Carrots; Olives; Apricot Compote.

Poached Trout; Vegetable Broth; Braised Rabbit; Morels; Potatoes; Pears in Chocolate.

Cod; Stuffed Quail; Grape Sauce; Leeks; Peaches.

Kosher Food; Artichokes; Salmon; Orzo; Cherry Compote; Kirschwasser.