Essential Pepin

Jacques demonstrates a step-by-step recipe of Risotto with Vegetables that can make a perfect vegetarian meal. Other dishes include traditional Dauphin Potatoes and an all-American Skillet Sweet Potato recipe. Then, Jacques stirs together a flavorful Middle Eastern Green Couscous. He follows this with a Corn Polenta with Mushroom Ragout, a meal that even meat lovers will love.

Jacques prepares Cured Salmon in Molasses, followed by Tuna Steaks with Tapenade Coating and Tuna Tartare on Marinated Cucumbers -- two different preparations of the same fish. He also demonstrates a quick and easy Tuna Carpaccio and Poached Salmon in Ravigote Sauce. Then, utilizing skate, Jacques makes Ray Meuniere with Mushrooms.

Jacques helps his daughter Claudine relinquish her fear of making pastry with his easy Tartelettes Aux Fruit Panaches, and then they prepare a very traditional French Tarte Tatin. Jacques shares his mother's recipe for Meme's Apple Tart, using an unusual method to make the pastry. Finally, his granddaughter, Shorey, joins him to make -- and taste – Individual Chocolate and Nut Pies.

Jacques creates simple recipes to tempt even the most reluctant veggie-eater. He begins by sharing Ragout of Asparagus, then features two gratins -- a Zucchini and Tomato Gratin and a creamy Cauliflower Gratin. Plus, Artichoke Hearts Helen and a simple Corn Tempura that can be served alone or topped with smoked salmon (or even caviar).

Jacques shares an American favorite – Cheesecake with Apricot-Blueberry Sauce. Jacques also prepares the classic and creamy Flan a la Vanille with Caramel-Cognac Sauce and a simple but decadent Chocolate Mousse. Finally, he makes a creamy and delicious Bread and Butter Pudding.

Jacques shows chef and restaurant owner Loretta Keller his step-by-step way to the perfect French Fry. He then makes smooth and creamy Garlic Mashed Potatoes, just like his aunt did years ago. Then another dish from his childhood, Potato Ragout. The refined version of scalloped potatoes, known as Gratin Dauphinoise, is next and finally, a French classic, Cream Puff Potatoes.