KQED
7 recipes converted from their YouTube cooking videos.
Jacques Pépin's Secret to Tasty Pasta Fagioli Recipe
A classic Italian comfort dish of penne pasta simmered with pancetta, cannellini beans, tomatoes, and herbs. Jacques Pépin’s quick‑cook method keeps the pasta moist by covering the pot, and a finishing knob of butter adds richness. Serve with grated Parmesan and fresh chives for a hearty, inexpensive meal.
Chicken and Vegetable in Cream Sauce
A quick, stovetop chicken and vegetable dish finished with a silky cream sauce. Inspired by Jacques Pepin, this recipe mimics a chicken pot pie filling without the crust, using potato starch for rapid thickening and minimal fat for a low‑calorie, high‑protein meal.
No‑Knead Oven Bread
A simple, no‑knead rustic loaf that requires only a few basic ingredients and a couple of hours of proofing. Jacques Pépin’s easy method uses a non‑stick pan with a lid to create a tender crumb and a crisp crust, perfect for butter, cheese, or any topping.
Tender Oso Bucco Recipe from Jacques Pépin
A three‑course Italian‑inspired meal featuring a bright red onion and orange salad, braised veal osso buco with herb‑infused saffron rice, and a light apricot‑yogurt trifle with coffee‑soaked pound cake and fresh berries.
Spaghetti with anchovies
A quick, flavorful Italian-inspired spaghetti tossed with anchovies, garlic, a hint of jalapeño heat, grated Parmesan, and olive oil. Jacques Pepin’s simple technique uses a microwave to gently warm the sauce, then finishes the pasta in the pan for a silky coating.
Chili Con Carne
A hearty Tex-Mex style chili made with ground beef, bacon, and red beans. Jacques Pepin’s recipe builds flavor by simmering the beans and meat for three hours, then adding fresh vegetables and salsa for a fresh finish. Serve in tortillas or crisp iceberg lettuce cups topped with sharp cheddar and cilantro.
Classic Roast Chicken Ultimate Guide
A classic French-style roasted whole chicken, trussed with butcher twine, butter‑basted and seasoned simply with salt and pepper, then finished with a quick pan jus thickened with potato starch. Served with a garnish of fresh watercress.