Jacques Pépin made this dish with Francis Lam during our recent visit to Pepin's home-studio kitchen. Listen to their conversation about the dish and check out their in-depth interview about Jacques's storied career and thoughts on current food media. Also see The Splendid Table Jacques Pépin Collection for many more recipes from Jacques.
You can’t deny yourself a good potato – fact! Especially if it is a potato salad that has the added goodness of nuts, lentils and greens. You simply can’t go wrong.
A light hand with the seasonings lets the forest-y mushroom flavor lead the way. I use this as a side dish or as a topping for grilled fish, braised meats, or meatballs. The basic roasted mushrooms without the gremolata seasoning are even more versatile.
This takes just 15 minutes to make and I cook it very often at home because it’s simple, light and healthy and it’s full of flavour. This is a Spanish version of a Chinese stir-fry.
Piquillo peppers, descendants of Peru’s chile de arbol, require a long, hot, dry growing season, which fits Sonoma’s Dry Creek Valley to a T. Gardeners and farmers get their piquillo pepper seeds from the Chile Pepper Institute at New Mexico State University or online from Peppermania. Piquillos are not edible raw; instead, they’re smoke-roasted over wood and then packed in brine in jars or cans. If you grow piquillos, simply smoke-roast them until they’re done. Banana peppers are a good substitute for the piquillo peppers, too.
To infuse smashed potatoes with savory chicken drippings, we butterfly a chicken and roast it on top of a bed of potatoes.
Ingredients
Grilling a salad might sound counterintuitive, but it adds a whole new flavor experience.
Freshwater fish with butter, pine nuts, tangerine peel and capers.
This recipe is full of fresh flavors and takes no time to make.