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Cozy Carbs

Season 1 Episode 8 | 25m 03s

Ricotta Dumplings with Red Pepper Sauce are light and fluffy dumplings that make an easy lunch or supper. Eggplant and tomatoes combine to make Macaroni Beaucaire a satisfying meal. Classic Gnocchi Maison give Jacques the chance to share his technique for using a piping bag to shape the mixture. Jacques finishes with his own version of Linguine with Clam Sauce and Vegetables.

Aired: 08/29/23
Extras
Jacques loves seafood! He highlights a wonderful seafood medley, freshwater fish and more.
Jacques cooks his aunt’s quiche, his mother’s Eggs Jeannette, a savory flan and more.
Jacques takes Sea Bass, Striped Bass and Codfish from the ocean to the plate.
Pastry chef Emily Luchetti joins Jacques for treats to tempt every sweet tooth.
Jacques demonstrates a Risotto with Vegetables that can make a perfect vegetarian meal.
Jacques prepares Cured Salmon in Molasses, followed by two different preparations of tuna.
Jacques makes the perfect French Fry, plus more classic potato dishes.
Jacques makes Ragout of Asparagus and two gratins -- Zucchini and Tomato and Cauliflower.
Jacques makes Cheesecake with Apricot-Blueberry Sauce and classic flan and mousse.
Jacques uses the oft-forgotten liver in a recipe for Pork Liver Pate.
Latest Episodes
Jacques demonstrates desserts that impress guests, but don’t stress out the chefs!
Jacques cooks his aunt’s quiche, his mother’s Eggs Jeannette, a savory flan and more.
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Jacques takes Sea Bass, Striped Bass and Codfish from the ocean to the plate.
Jacques uses his Fast Puff Pastry for everything from Choux a la Creme to Pigs Ears.
Crepes a la Confiture are a childhood favorite, and the batter is quick and easy to make.
Jacques prepares Endive with Olives, a Gratin of Leeks, Classic Ratatouille and more.
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Jacques cooks a perfect Grilled Steak with Lemon-Thyme Butter.