Simple flour and baking powder are pantry staples and the foundation of the step-by-step recipe for Soda Bread. Jacques goes on to add yeast to flour for a country bread called Gros Pain.

Soft and creamy Mollet Eggs Florentine make a perfect and easy breakfast or lunch that Jacques shares with his best friend Jean-Claude in the program’s open. He continues with an egg theme ...

Brandade De Morue au Gratin is a dish Jacques regularly made for his mother-in-law. He demonstrates it in the step-by-step at the beginning of the show. He continues on with an elegant Sea Bass in ...

You can prepare this colorful gratin up to 1 day ahead. Fresh oregano will add the most flavor, but dried can be used if fresh is not available. Preheat the oven to 400 degrees. Trim the zucchini ...

Guest chef Roland Passot of La Folie Restaurant in San Francisco joins Jacques to taste Endive with Olives; Jacques demonstrates the method for making the dish in the step-by-step recipe.

Jacques loves vegetables and jokes that everything should be considered a vegetable, even chocolate cake!

Jacques’ step-by-step recipe of Tomato Chowder With Mollet Eggs is a simple soup that can be made in moments and embellished with a soft and creamy lightly cooked egg. The show continues as ...

Ever wonder how much juice it takes to move water? Explore the Water and Power series and hear Dan’s story on KQED’s The California Report. When you open that faucet, it’s more than water ...

Everyone loves fries, crispy on the outside and soft on the inside. Jacques shows chef and restaurant owner Loretta Keller his step-by-step way to the perfect French Fry. He moves on to make ...

Salmon fillets are poached briefly, then served with a ravigote sauce. Ravigote means “to invigorate” in French, and this sauce, containing tomatoes, scallions, garlic, parsley, lemon juice ...

The Parmesan cheese and bread crumb crust and topping of this soufflé will be browner and crunchier when prepared in a gratin dish, making it easier to serve at the table. It can also be made in ...

I just tried this 11/17/2013 with a 5.5 pound PA duck. The duck broken beautifully and I got 1 cup of clear duck fast from it. The surprising thing, to me, was that the wonderful browned skin was ...