“I feel like we are helping to broaden the vision of what art is. And [for] most of these kids, once they try our workshops, all of the sudden they want to explore the world.”— Jose Ortiz Like many ...

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 ...

Because apples are available all year, we often forget how delicious they are freshly baked, all warm and puffy, straight from the oven. Jacques’ Good Lady Apples Bon Femme recipe satisfies all apple ...

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. He moves on ...

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 and ...

From the Lyon region of France, this onion soup is much thicker than the usual kind. It’s often served as a late-night dish. When I was a young man, I often made it with my friends at two or three A.M ...

Resembling a wheel, this French pastry is thought to have been created by a Parisian pastry chef to celebrate the famous bicycle race from Paris to Brest, in Brittany. The traditional version consists ...

An easy dish, these sliced sweet potatoes are cooked in butter, oil, and water until the water evaporates and they are nicely browned. They are good with almost any meat or fish main course. Arrange ...

Easy and delicious, this duck is cooked in much the same way as Southern fried chicken — fried in its own fat in a covered pot so steam develops, making the meat very moist and tender and the skin ...

This rich custard cooked in a soufflé dish, unmolded, and topped with caramel is a sure crowd-pleaser. The delicate part is the cooking; the flan is cooked in a water bath that should not boil. If it ...

Too often we plan a meal around the protein and forget that delicious sides can stand alone… Jacques demonstrates a step-by-step recipe of Risotto with Vegetables that can make a perfect vegetarian ...

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.