Chef Jean-Pierre
37 recipes converted from their YouTube cooking videos.
Classic Beef Bourguignon
A hearty, slow‑cooked French classic made with beef chuck, bacon, carrots, potatoes, mushrooms, pearl onions and a rich red‑wine sauce. The recipe follows Chef Jean‑Pierre’s one‑pot method, using clarified butter for a high smoke point and a unique flour‑through‑a‑strainer technique for a silky thickened stew.
How to Cook a Perfect Prime Rib
A step‑by‑step guide to Chef Jean‑Pierre’s foolproof reverse‑sear prime rib. The meat is dry‑brined with salt and pepper, slowly roasted at 250°F until the internal temperature reaches 120°F, rested, then finished with a quick 500°F blast for a caramelized crust. The result is an evenly cooked, juicy medium‑rare roast with no gray band.
Pot Roast with Pappardelle Pasta
A classic, melt‑in‑your‑mouth braised chuck roast cooked in one pot with onions, carrots, celery, mushrooms, red wine and beef stock, served over buttery pappardelle ribbons. Inspired by Chef Jean‑Pierre’s family recipe, this comforting main‑course is perfect for a weekend dinner.
Sage Butter Roasted Turkey with Orange‑Apple Aromatics
A juicy, flavorful Thanksgiving turkey brined with sage butter under the skin, stuffed with onions, apples, thyme and sage, then roasted to perfection. Includes step‑by‑step instructions for tying the wings, inserting a probe thermometer, and carving the bird for a beautiful presentation.
Chocolate Soufflé
A light, airy chocolate soufflé with a hint of orange, baked to a golden top in just 15 minutes. This classic French dessert is surprisingly easy—just coat the ramekins, whip egg whites to soft peaks, fold gently, and bake. Serve immediately for a stunning, restaurant‑quality treat.
Perfect Cast Iron Steak
Learn how to achieve a restaurant‑quality steak at home using a simple salt‑rest method, a hot cast‑iron sear, and a short oven finish. This step‑by‑step guide covers everything from selecting the meat to resting and slicing, with tips on temperature, timing, and flavor‑boosting butter basting.
Smooth Amazing Mashed Potatoes
A luxurious, buttery mashed potato recipe inspired by three‑star Michelin techniques. Using Yukon Gold potatoes, hot milk, and room‑temperature butter, this dish achieves a silky‑smooth texture that’s perfect for special occasions or everyday indulgence.
Classic Chocolate Mousse
A traditional French chocolate mousse made with high‑quality 70% dark chocolate, whipped cream, egg yolks, and a light meringue. The technique creates a light, airy texture that’s far from a dense chocolate pudding. Optional Kahlua or orange juice adds a subtle adult flavor, while orange zest brightens the finish. Chill for several hours before serving in elegant glasses.
Traditional Turkey Gravy
A rich, homemade turkey gravy made from turkey necks, wings, giblets, caramelized onions, white wine, and chicken stock. Slow‑cooked for deep flavor, finished with a butter glaze. Perfect for Thanksgiving turkey or any roast.
French-Style Beef Stew
A rich, slow‑cooked beef stew featuring chuck roast, caramelized pearl onions, mushrooms, tomatoes, and a splash of port wine, finished with baby potatoes, carrots, and Brussels sprouts. Perfect for a comforting dinner.
One Pan Lemon Roasted Chicken
A simple one‑pot dinner featuring bone‑in, skinless chicken thighs marinated in a lemon‑garlic vinaigrette, roasted together with wedges of potatoes and sweet carrot sticks. The dish is flavored with Herbes de Provence, a touch of chili flakes, and finished with a pat of butter for extra richness. Perfect for busy weeknights, it requires minimal cleanup and delivers juicy, tender chicken that falls off the bone.
The Alfredo Recipe That Sold Over ONE MILLION TIMES!!
A classic, ultra‑simple Italian‑American Alfredo made with just heavy cream, Parmigiano‑Reggiano, fresh pasta and black pepper. Chef Jean‑Pierre shows how to reduce the cream, emulsify with pasta water, and finish with a silky, cheesy sauce that works as an elegant starter or a quick main‑course.
Basic Guide to French Toast
A simple, kid‑friendly French toast made with thick Brio bread, a fragrant vanilla‑cinnamon batter, and topped with a quick mixed‑berry compote and maple syrup. The recipe includes optional adult twists like a splash of rum and can be prepared in under 40 minutes.
Making The Perfect Osso Buco
A classic Italian braised veal shank (Osso Buco) cooked in a cast‑iron pot with aromatic vegetables, wine reduction, tomatoes and beef stock, finished with fresh parsley and lemon zest. Serve over creamy polenta or risotto for a comforting main course.
The Perfect Bolognese Sauce
A classic Italian pasta dish featuring bronze‑cut orecchiette tossed in a richly flavored Bolognese sauce made with spicy Italian sausage, caramelized onions, mushrooms, fresh thyme, and tomatoes. The sauce is simmered low and slow to develop deep umami, then finished with butter, Parmesan, and a touch of parsley for brightness.
Marseille-Style Bouillabaisse with Rouille and Crostini
A hearty Provençal fish soup inspired by the classic bouillabaisse of Marseille, adapted for home kitchens. This recipe builds a rich saffron‑infused fish stock, poaches a variety of seafood, and finishes with a bright garlic‑mustard rouille served on toasted crostini.
Marry Me Chicken
A creamy, herb‑infused chicken dish served over a buttery barley risotto. The sauce blends sundried tomatoes, spinach, basil, lemon zest, Dijon mustard and heavy cream for a rich, balanced flavor that’s perfect for a special dinner or a comforting weeknight meal.
Savory Crepes? Cheesy Chicken Crepe!
A nostalgic 1970s-inspired savory chicken crepe dish featuring buttery, slightly thicker French-style crepes filled with caramelized chicken, mushrooms, spinach and a rich Gruyère‑based morning sauce. Perfect for a comforting dinner or brunch.
Best Garlic Butter Shrimp / Prawns
A quick, buttery garlic shrimp tossed with linguini, white wine, cream, cherry tomatoes and fresh parsley. The shrimp are lightly butter‑sautéed with plenty of garlic, then finished in a silky sauce that coats the pasta. Perfect for a fast weeknight dinner that feels restaurant‑quality.
Chicken & Sausage Jambalaya
A hearty, one‑pot Cajun‑inspired chicken jambalaya with caramelized onions, smoky andouille sausage, colorful bell peppers, fresh herbs, and perfectly cooked long‑grain rice. Chef Jean‑Pierre walks you through every step, from mise en place to a low‑heat simmer, ensuring a flavorful, comforting meal for the whole family.
Step by Step Guide to a Perfect Beef Wellington
A classic Beef Wellington featuring a whole chateaubriand tenderloin, coated with Dijon mustard, wrapped in mushroom duxelles, prosciutto and crepes, then encased in buttery puff pastry and baked to a golden finish. Perfect for special occasions.
Creamy Cheesy Mashed Potato au Gratin
A rich, creamy mashed potato side dish loaded with melted cheese, buttery garlic flavor, crunchy panko and bacon bits. Made with Yukon Gold potatoes, a potato ricer, and baked to golden perfection, this recipe can be prepared ahead and reheated for a comforting dinner or holiday spread.
How to Make Chicken Pot Pie
A comforting homemade chicken pot pie made with tender chicken, bacon, mushrooms, carrots, peas, and a creamy herb sauce, topped with flaky puff pastry. Chef Jean-Pierre walks you through each step, from sautéing the filling to baking a golden crust.
Traditional Ratatouille Nicoise (Provençal)
A classic Provençal ratatouille made the traditional way with caramelized onions, sautéed zucchini, squash, eggplant, bell pepper and ripe tomatoes, finished with fresh basil. The recipe can be served rustic or plated beautifully for a dinner party.
Flaky and Buttery Pie Crust
A simple, buttery pie crust that can be used for sweet or savory pies. Made with cold butter, a touch of baking powder, and two eggs, this dough requires minimal mixing and can be prepared in a food processor. Chill, roll, blind‑bake, and finish with an egg‑white glaze for a golden, flaky crust.
The Original Onion Pie
A rich, savory pie featuring sweet Vidalia onions, caramelized leeks, shallots, sun‑dried tomatoes and a blend of Gruyère, Parmesan, English cheddar, goat cheese and Brie. Baked in a pre‑baked crust and served with a simple vinaigrette, arugula salad and roasted bell pepper.
Just Like Mom’s Pasta E Fagioli
A hearty Italian pasta and bean soup inspired by Chef Jean-Pierre's family recipe. Crispy pancetta, aromatic sofrito, creamy blended beans, and tender cavatelli come together in a comforting broth, finished with Parmesan and a drizzle of garlic‑infused olive oil.
Fresh Pasta is easier than you think!
Learn how to make silky, restaurant‑quality fresh pasta at home with just flour, eggs, and a pinch of salt. Chef Jean‑Pierre walks you through measuring, kneading, resting, rolling, and cutting the dough into fettuccine, linguine, or pappardelle, then cooking it in just a few minutes.
The Best Vodka Pasta Recipe!
A rich and creamy vodka sauce tossed with tender tortelloni, sweet shallots, salty prosciutto, and a hint of tomato. This classic Italian‑American dish comes together with just a handful of ingredients and delivers restaurant‑quality flavor at home.
Lasagna Soup, my All-Time Favorite Soup!
A hearty Italian‑American lasagna soup packed with spicy Italian sausage, vegetables, pasta, and a creamy ricotta‑mascarpone topping. Perfect for cold days and easy enough for a weeknight dinner.
My Lemon Chicken Recipe Chicken Piccata
A classic Italian‑style chicken piccata featuring thin butterflied chicken cutlets lightly dredged in flour, pan‑seared in clarified butter, then finished with a bright lemon‑caper sauce enriched with white wine and butter. Quick, flavorful, and perfect for a weeknight dinner.
Stuffed Eggplant
A hearty Italian‑inspired stuffed eggplant filled with spicy chicken sausage, sautéed mushrooms, bell peppers, fresh herbs, and a rich tomato sauce, topped with mozzarella and Parmesan and baked to golden perfection. Served with a simple roasted bell‑pepper coulis.
Cheesy, Saucy, Crunchy—French Onion Pasta
A creamy, one‑pot French‑inspired pasta loaded with caramelized onions, shallots, and topped with ultra‑crisp fried leeks. The sauce is enriched with butter, white wine, aged balsamic, and a splash of cream, finished with Parmesan. Perfect for a comforting dinner that feels restaurant‑quality.
What Makes A PERFECT Frittata?
A hearty oven‑roasted frittata packed with crispy bacon, caramelized onions, tender potatoes, earthy mushrooms, fresh spinach and a blend of English cheddar and Parmigiano‑Reggiano. Perfect for brunch, lunch, or dinner and easy enough for a Sunday family meal.
How To Make Chicken Schnitzel
Crispy chicken schnitzel fried in clarified butter, served with a traditional Austrian warm potato salad and a refreshing cucumber salad. A comforting, restaurant‑style meal that combines crunchy, buttery chicken with tangy, creamy sides.
How To Make Perfect French Fries
A step‑by‑step guide to making restaurant‑quality, crispy double‑fried French fries at home. Chef Jean‑Pierre shares his tricks for uniform cutting, soaking, freezing, and the two‑stage frying process that yields golden‑brown fries every time.
Easy Steamed Mussels - The Best Ever!
A fragrant, buttery mussel dish infused with Moroccan Arïsa hot sauce, fresh tomatoes, garlic, shallots, white wine, lemon zest and parsley. Served hot with crusty bread, this recipe blends French seafood technique with a touch of North African spice.