100 WVIA Way
Pittston, PA 18640

Phone: 570-826-6144
Fax: 570-655-1180

Copyright © 2024 WVIA, all rights reserved. WVIA is a 501(c)(3) not-for-profit organization.
Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations

From easy to elegant, Jacques Pepin shares more than 125 recipes from his legendary career. With his usual ease and flair, Jacques cooks what he loves -- from classical Escoffier Quenelles to homey Braised Beef in Red Wine, and mouth-watering treats, including a Quick Almond Plum Cake and a perfect Chocolate Mousse. It's no wonder that Julia Child called Jacques "the best chef in America!"

Jacques cooks his aunt’s quiche, his mother’s Eggs Jeannette, a savory flan and more.
Jacques uses the oft-forgotten liver in a recipe for Pork Liver Pate.
Jacques’ Good Lady Apples Bon Femme recipe satisfies with maple-sweetened fruit.
Latest Episodes
Jacques takes Sea Bass, Striped Bass and Codfish from the ocean to the plate.
Jacques demonstrates a simple way to bone out a chicken and more--with his family’s help.
Jacques makes the perfect French Fry, plus more classic potato dishes.
Jacques demonstrates a Risotto with Vegetables that can make a perfect vegetarian meal.
Jacques makes Cheesecake with Apricot-Blueberry Sauce and classic flan and mousse.
Jacques prepares Cured Salmon in Molasses, followed by two different preparations of tuna.
Jacques makes Ragout of Asparagus and two gratins -- Zucchini and Tomato and Cauliflower.
Jacques prepares Endive with Olives, a Gratin of Leeks, Classic Ratatouille and more.
Jacques demonstrates desserts that impress guests, but don’t stress out the chefs!
Jacques, his daughter and granddaughter all enjoy some delicious shellfish.
Jacques uses his Fast Puff Pastry for everything from Choux a la Creme to Pigs Ears.
Jacques makes Lobster in Artichoke Hearts, Shrimp Pane and Escoffier Quenelles.
Jacques’ Good Lady Apples Bon Femme recipe satisfies with maple-sweetened fruit.
Jacques cooks a perfect Grilled Steak with Lemon-Thyme Butter.
Jacques honors his roots with recipes reflecting his U.S., French and Puerto Rican family.
Pastry chef Emily Luchetti joins Jacques for treats to tempt every sweet tooth.
Crepes a la Confiture are a childhood favorite, and the batter is quick and easy to make.
Jacques uses the oft-forgotten liver in a recipe for Pork Liver Pate.
Ricotta Dumplings with Red Pepper Sauce make an easy lunch or supper.
Jacques showcases soups from his childhood, a French classic and more!
Jacques loves seafood! He highlights a wonderful seafood medley, freshwater fish and more.
Jacques is rolling in dough, baking Soda Bread, Gros Pain, a tender Brioche and more.
Jacques cooks his aunt’s quiche, his mother’s Eggs Jeannette, a savory flan and more.
It’s eggs all the ways: Eggs in Ramekins, Eggs en Cocotte, a Flat Potato Omelet and more.
Game might seem intimidating, but it’s fairly easy to find these days--and it’s delicious.
More Food Shows