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. He then ...

Recipes: Brandade De Morue au Gratin, Sea Bass in Shredded Potato Skin, Nage Courte of Striped Bass, Codfish in Olive Oil and Horseradish Sauce [watch video] ...

Recipes: Mollet Eggs Florentine, Eggs In Ramekins, Eggs En Cocotte, Scrambled Eggs In Bread Cases With Candied Oyster Mushrooms,Fines Herbs Omelet, Mushroom Omelet, Flat Potato Omelet [watch video] ...

CHICKEN STOCK Makes 3 quarts It takes very little work to make your own stock; mostly it is a matter of being at home for the several hours it takes to cook. A flavorful money saver that is ...

About the Author (Author Profile) I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and ...

Episode 104: Veg-In! Recipe: Zucchini and Tomato Gratin 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 ...

The logic for that is pretty straightforward: Water is heavy (62.4 pounds per cubic foot) and tends to resist moving uphill. It takes a lot of energy to move water, but also to treat it, and then ...

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 ...

There are times when Jacques craves a good steak, so he shows his colleague, Chef David Shalleck, how to perfectly cook and mark, Grilled Steak with Lemon-Thyme Butter. For large get-togethers or ...

Recipes: Endive with Olives, Stewed Navy Beans, Gratin of Leeks, Classic Ratatouille, Tomatoes Maison [watch video] ...

Recipes: Tomato Chowder With Mollet Eggs, Black Bean Soup With Bananas, Garlic Soup, Onion Soup Lyonnaise-Style, Consommè [watch video] ...

Brandade is a puree of salt cod, garlic, and potato emulsified with olive oil. You can prepare the brandade ahead and reheat it in a gratin dish at serving time until hot, bubbly, and brown on top.