Day: October 8, 2017

Jacques Pépin: Lessons From a Grandfather

Jacques Pépin, longtime cooking teacher, star of more than a dozen cooking series on PBS, and winner of France’s highest distinction, the Légion d’honneur, is also a grandfather. Now, at 81, he documents cooking adventures with his granddaughter in his new cookbook, “A Grandfather’s Lessons: In the Kitchen With Shorey” ($30). “I wanted to prepare food that is plain but ...

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Strawberry Shortcake

This recipe is from “A Grandfather’s Lessons: In the Kitchen With Shorey” by Jacques Pépin. Strawberry Shortcake Introduction Shorey adores berries, and I wanted to show her how to make a shortcake dough that would go with any berries or with other fruit in season. It is important not to overwork the dough, or it will toughen. I make it by ...

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Curly Dogs With Pickle Relish

This recipe comes from “A Grandfather’s Lessons: In the Kitchen With Shorey” by Jacques Pépin. Curly Dogs With Pickle Relish Introduction This dish goes back to my days of working at the Howard Johnson Commissary in Queens Village. The commissary turned out tons of hot dogs, among many other products, and I had fun preparing them in unconventional ways: sliced in ...

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Chicken Suprêmes in Persillade

This recipe comes from “A Grandfather’s Lessons: In the Kitchen With Shorey” by Jacques Pépin. Chicken Suprêmes in Persillade (Tom Hopkins/Courtesy of Houghton Mifflin Harcourt) Introduction From turkey to chicken to duck, everyone at our house likes the legs best. But when Shorey asked me why the legs are usually moister and tastier than the breast, I explained to her ...

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Top Chefs Offer Tips for Packing Fun School Lunches

It’s only October, but if packing the kids’ lunchboxes has already become a daily chore, take a few clever tips from these chefs. Alex Guarnaschelli Alex Guarnaschelli. (Courtesy of Alex Guarnaschelli) Let your kids make lunch with you so they can experience new things and grow a love for cooking. It’s a good way to bond and experiment. Always include ...

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Potato Croquettes

This recipe comes from Debi Mazar and Gabriele Corcos’s new cookbook, titled “Super Tuscan”: Potato Croquettes Crocchette di patate Makes 16 croquettes G: My mom was a very busy schoolteacher, and on Saturdays, she worked half a day in the morning. She would finish her job, pick my brother, Fabio, and me up from our school, drive to the local rosticceria, ...

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Layered Polenta With Broccoli Rabe

This recipe comes from Debi Mazar and Gabriele Corcos’s new cookbook, titled “Super Tuscan”: Layered Polenta With Broccoli Rabe Polenta pasticciata vegetariana Wine Pairing: Young Sangiovese Makes 6 to 8 main course or 10 to 12 appetizer servings Soft-cooked polenta is often served as a side dish to sauced main courses. But when it is cooled and allowed to firm up, ...

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Meatballs With Tomato-Mint Sauce

This recipe comes from Debi Mazar and Gabriele Corcos’s new cookbook, titled “Super Tuscan”: Meatballs With Tomato-Mint Sauce Polpettine con salsa alla menta Wine Pairing: Ideally the same Chianti used in the recipe, or its riserva Makes 4 to 6 servings We eat meatballs in the Tuscan manner, without pasta. We’ll put out a platter of them, and before long, they ...

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