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 ...

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 ...

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 ...

The film posted here, Dave Tatsuno Movies and Memories, documents an important piece of American and Bay Area history. In 1942 about 110,000 Japanese Americans and Japanese who lived along the Pacific ...

Jacques doesn’t like to waste anything…not even the dough trimmings from his puff pastry. He uses them to make cookies like Pigs Ears and Sugared Puff Paste Sticks in the episode’s opening segment.

Venison is traditionally served with a sweet-sour sauce. This one contains currant or raspberry jelly for sweetness and vinegar — cooked with shallots and added at the end — for a contrasting sour ...

“There needs to be a connection between the audience and the artist ….”— Lauren Shera Lauren Shera has a lot to be excited about. In 2003, she opened for former Grateful Dead bass player Phil Lesh and ...

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 a ...

Preheat the oven to 325 degrees. FOR THE CAKE: Grease a 3-inch-deep 9-inch round cake pan or springform with 1 teaspoon of the oil. Combine the chocolate, butter, the remaining 5 teaspoons oil, and ...

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 ...

A ballottine is a whole chicken that has been boned and stuffed. Showy enough for company, it can be prepared up to a day ahead. (Freeze the bones and the neck, gizzard, and heart for later use in ...

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 ...