Jacques Pepin Recipes: 12 Cozy Comfort Classics Millions Watched Him Cook at Home

Jacques Pepin recipes have a way of making a cold night feel warm, and they never ask you to spend a fortune. He was born in France in 1935, cooked for President Charles de Gaulle, and moved to the United States in 1959. Since then he has spent more than 60 years teaching Americans to cook simply at home, on TV with his friend Julia Child, in his books, and in the Cooking at Home videos that millions of people have watched. Here are the cozy dishes viewers keep coming back to, from his roast chicken to a Thanksgiving turkey and a very easy apple tart. Each one comes with a recipe you can make tonight..

Jacques Pepin Recipes Start Here: A Classic Roast Chicken

His Classic Roast Chicken Ultimate Guide on KQED has about 2.3 million views, and it shows how little a great dinner needs, which is why it opens our list of Jacques Pepin recipes. A whole chicken, a hot oven and some salt and pepper are almost all you need. Roast it in a skillet, baste it with its own juices, and rest it before carving. It feeds a family for little money, and the bones make soup the next day..

You will need: 1 whole chicken (about 4 lb), 1 tbsp soft butter or olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 onion (quartered), a few sprigs fresh thyme, 1/3 cup water or chicken stock.

How to make it: 1. Heat the oven to 425 F. 2. Pat the chicken dry, rub it with butter and season inside and out. 3. Put the onion and thyme in a cast iron skillet and set the chicken on top. 4. Roast about 1 hour, basting with the pan juices every 20 minutes, until the thigh reads 165 F. 5. Rest 10 minutes. 6. Add the water or stock to the skillet, scrape up the brown bits and pour the juices over the carved chicken.

Jacques Pepin Recipes for Thanksgiving: Roast Turkey, Gravy and Stuffing

His Roast Turkey, Gravy and Stuffing episode on KQED has close to 2 million views, and it is a lesson in keeping the big day calm. Our version uses a modest bird roasted at 400 F, with the stuffing baked in its own dish so both cook evenly. The gravy is built from the pan juices and a little stock, nothing fancy. If the holiday turkey stresses you out, this is the gentlest way in. Small bird or big bird at your house?

You will need: 1 turkey (10 to 12 lb), 2 tbsp butter (soft), 1 onion and 1 carrot (chunked), 2 cups chicken stock, 1 tbsp cornstarch mixed with 2 tbsp water, salt and pepper. Stuffing: 8 cups day-old bread cubes, 1 onion and 2 celery stalks (chopped), 4 tbsp butter, 2 tbsp chopped sage and parsley, 1 1/2 cups stock, 1 egg.

How to make it: 1. Heat the oven to 400 F. Rub the turkey with butter, salt and pepper and set it on the onion and carrot in a roasting pan. 2. Roast about 2 to 2 1/2 hours, basting a few times, until the thickest part of the thigh reads 165 F. 3. Cook the onion and celery in butter, toss with bread, herbs, stock and egg, and bake in a buttered dish at 375 F for 40 minutes. 4. Rest the turkey 20 minutes. 5. Skim the fat from the pan, add stock, scrape the bottom, simmer and thicken with the cornstarch mix.

A Grandma-Style Pan Steak With a Quick Pan Sauce

His Grandma’s Favorite Steak video has more than 1.5 million views, and it shows the thrifty side of French home cooking. Like most Jacques Pepin recipes, it does not need a fancy cut. A well seasoned steak, a very hot pan and a little butter at the end do most of the work. The brown bits left in the skillet become a sauce in two minutes. Serve it with fries or a simple salad. How do you like your steak cooked?

You will need: 2 flank or sirloin steaks (about 1 1/2 lb total), 1 tbsp oil, 2 tbsp butter, 1 shallot (finely chopped), 1/3 cup red wine or beef stock, 1 tsp Dijon mustard, 1 tbsp chopped parsley, salt and black pepper.

How to make it: 1. Pat the steaks dry and season well with salt and pepper. 2. Heat the oil in a heavy skillet until very hot. 3. Sear the steaks 3 to 4 minutes per side for medium rare, then move them to a plate to rest. 4. Lower the heat, add half the butter and the shallot and cook 1 minute. 5. Pour in the wine or stock, scrape the pan, then stir in the mustard and the last of the butter. 6. Slice the steak across the grain and spoon the sauce over.

The Rolled French Omelet: The Most Watched of All Jacques Pepin Recipes

A PBS American Masters clip of him making omelets has passed 7 million views, more than any other video in this list. His French omelet is soft, pale and rolled, with almost no browning. The secret is stirring the eggs fast with a fork in a hot buttered pan so they set in tiny soft curds, then rolling it onto the plate. It takes about a minute once you get the hang of it. Be honest: do you like yours soft or well done?

You will need: 3 large eggs, 1 tbsp butter, a pinch of salt, a pinch of black pepper, 1 tsp chopped chives (optional), a small nonstick skillet (8 inch).

How to make it: 1. Beat the eggs with salt and pepper until fully blended. 2. Heat the butter in the skillet over medium high heat until it foams. 3. Pour in the eggs and stir quickly with the back of a fork while shaking the pan. 4. When the eggs are softly set but still moist on top, stop stirring and smooth the surface. 5. Tilt the pan and roll the omelet from the handle side toward the edge. 6. Turn it out onto a warm plate seam side down and add chives.

James Beard’s Onion Sandwiches, a Party Bite He Loves

This tiny sandwich surprises everyone. His video making James Beard’s famous onion sandwiches has close to 2.9 million views. It is just soft bread, mayonnaise and a paper thin slice of sweet onion, with the edges rolled in chopped parsley. It sounds plain, but it is creamy, crunchy and fresh all at once, and it is one of the most surprising Jacques Pepin recipes to share at a party. Would you try it, or does raw onion scare you off?

You will need: 1 loaf soft white sandwich bread, 1 small sweet onion (sliced paper thin), about 3/4 cup mayonnaise, 1 cup finely chopped fresh parsley, salt.

How to make it: 1. Cut rounds from the bread with a 2 inch cutter. 2. Spread each round with a thin layer of mayonnaise. 3. Put a thin slice of onion on half the rounds, sprinkle with a little salt and top with the other rounds. 4. Spread a thin line of mayonnaise around the edge of each sandwich. 5. Roll the edges in the chopped parsley. 6. Chill, covered, for up to 2 hours and serve cold.

Jacques Pepin Recipes for Kids at Heart: Mac and Cheese With Crunchy Crumbs

His Macaroni and Cheese video on KQED has over 400,000 views, and it is the kind of recipe a busy family makes again and again. The sauce stays simple and the dish gets a crunchy breadcrumb top. Use whatever good cheese you have in the fridge, which is very much his way of cooking. Is the crunchy top the best part for you too?

You will need: 1 lb elbow macaroni, 3 tbsp butter, 3 tbsp all purpose flour, 3 cups milk, 2 cups grated sharp cheddar or Swiss cheese, 1/2 tsp salt, 1/4 tsp black pepper, a pinch of nutmeg, 1/2 cup breadcrumbs mixed with 1 tbsp melted butter.

How to make it: 1. Cook the macaroni in salted water until just tender and drain. 2. Melt the butter in a pot, whisk in the flour and cook 1 minute. 3. Whisk in the milk and simmer until thick, about 5 minutes. 4. Stir in the cheese, salt, pepper and nutmeg until smooth. 5. Fold in the pasta and pour it into a buttered baking dish. 6. Top with the buttered crumbs and bake at 400 F for 15 to 20 minutes until golden.

A Quick Weeknight Cassoulet With Sausage and White Beans

A real French cassoulet can take two days. His quick sausage version has close to 400,000 views, and our take gets the same cozy feeling in about an hour with canned beans. Browned sausage, garlic, tomato and herbs simmer with the beans, then a crumb topping goes on in the oven. Jacques Pepin recipes often turn cheap ingredients into real comfort, and this one is filling and even better the next day. Would you serve this on a cold Sunday night?

You will need: 1 lb pork or garlic sausages, 1 onion (chopped), 3 cloves garlic (chopped), 2 cans (15 oz each) white beans (drained), 1 can (14 oz) diced tomatoes, 1 cup chicken stock, 1 tsp dried thyme, 1 bay leaf, 1/2 cup breadcrumbs, 2 tbsp olive oil, salt and pepper.

How to make it: 1. Heat the oven to 375 F. 2. Brown the sausages in an oven safe pot, then cut them into chunks. 3. Cook the onion and garlic in the fat for 3 minutes. 4. Add the beans, tomatoes, stock, thyme, bay leaf and sausage, and season. 5. Simmer 10 minutes, then sprinkle with breadcrumbs and drizzle with oil. 6. Bake uncovered 30 to 35 minutes until bubbling and golden on top.

Beef Braised in Red Wine, the Sunday Pot of Jacques Pepin Recipes

Few dishes smell as good as beef slowly braising in red wine. It is a French classic he has cooked on his own channel, and it is perfect for cold nights because it waits happily in the oven while you do other things. Inexpensive chuck turns tender, and the wine cooks down into a deep, glossy sauce. Make it a day ahead and it tastes even better. Love French home cooking? Our Julia Child recipes for weeknights are just as cozy. Mashed potatoes or egg noodles with it?

You will need: 3 lb beef chuck (cut in 2 inch cubes), 2 tbsp oil, 4 slices bacon (chopped), 1 onion (chopped), 3 carrots (chunked), 3 cloves garlic, 2 tbsp flour, 1 bottle (750 ml) dry red wine, 1 cup beef stock, 2 sprigs thyme, 1 bay leaf, 8 oz mushrooms, salt and pepper.

How to make it: 1. Heat the oven to 325 F. 2. Pat the beef dry, season and brown it in batches in the oil, then set aside. 3. Cook the bacon, onion and carrots in the same pot for 5 minutes, add the garlic and flour and stir 1 minute. 4. Add the wine, stock, herbs and beef and bring to a simmer. 5. Cover and braise in the oven 2 1/2 to 3 hours until tender. 6. Brown the mushrooms in a skillet and stir them in before serving.

Croque Monsieur, the Cheesy Ham Sandwich From Jacques Pepin Recipes

His Croque Monsieur video has more than 1 million views, and once you make it you will understand why. It is a ham and cheese sandwich taken to the next level, with a thin white sauce and melted Swiss on top, baked until bubbling and golden. It is a perfect cozy lunch after a cold morning outside. Add a fried egg on top and it becomes a croque madame. Ham and cheese purist or egg on top?

You will need: 8 slices sandwich bread, 8 thin slices ham, 2 cups grated Swiss or Gruyere cheese, 2 tbsp butter, 2 tbsp flour, 1 cup milk, a pinch of nutmeg, 1 tsp Dijon mustard, salt and pepper.

How to make it: 1. Heat the oven to 425 F. 2. Melt the butter, whisk in the flour, then the milk, and simmer until thick; season with nutmeg, salt and pepper. 3. Spread 4 slices of bread with mustard, add 2 slices of ham and a little cheese, and close with the other slices. 4. Set the sandwiches on a baking sheet. 5. Spread the white sauce on top and cover with the rest of the cheese. 6. Bake 10 to 12 minutes, then broil 1 to 2 minutes until golden.

Perfect Poached Eggs Without the Fuss

His Perfectly Poached Eggs video has around 1.3 million views, because so many of us have watched an egg fall apart in the water. The usual fix is simple: very fresh eggs, water that is barely simmering, and a little vinegar to help the white hold together. Poached eggs turn toast, salad or leftover vegetables into a real meal in minutes, which is the spirit of so many Jacques Pepin recipes. Runny yolk or firm yolk for you?

You will need: 4 very fresh large eggs, 2 tbsp white vinegar, water, salt, black pepper, 4 slices toasted bread or English muffins, a little butter.

How to make it: 1. Fill a wide pan with about 3 inches of water, add the vinegar and bring it to a bare simmer. 2. Crack each egg into a small cup. 3. Gently slide the eggs into the water one at a time, close to the surface. 4. Cook 3 to 4 minutes, until the whites are set and the yolks still soft. 5. Lift them out with a slotted spoon and drain on a towel. 6. Serve on buttered toast with salt and pepper.

Pantry Spaghetti With Anchovies, Garlic and Parsley

His spaghetti with anchovies video has about 1.1 million views, and it is the dinner to make when the fridge is almost empty. A few anchovy fillets melt into hot olive oil with garlic, so the sauce tastes savory and rich, not fishy. A handful of parsley and some toasted crumbs finish it. It is one of the thriftiest Jacques Pepin recipes, ready in the time it takes to boil the pasta. Would you be brave enough to try anchovies?

You will need: 12 oz spaghetti, 1/3 cup olive oil, 6 to 8 anchovy fillets, 4 cloves garlic (sliced), a pinch of red pepper flakes, 1/2 cup chopped parsley, 1/3 cup breadcrumbs (toasted in a little oil), salt and pepper, grated Parmesan to serve.

How to make it: 1. Cook the spaghetti in salted water until al dente, saving 1 cup of the water. 2. Warm the oil in a large skillet over low heat. 3. Add the anchovies and stir until they melt. 4. Add the garlic and pepper flakes and cook 1 minute without browning. 5. Toss in the pasta with a splash of the pasta water and the parsley. 6. Top with the toasted crumbs and Parmesan.

A Simple French Apple Tart and His Best Lesson

Finish with fruit and very little fuss. A thin apple tart on store bought puff pastry looks like it came from a French bakery, and it costs a few dollars to make. He turned 90 in December 2025 and still teaches the same idea: cook simply, waste nothing and use what you have. He and his family started the Jacques Pepin Foundation in 2016 to fund free cooking classes that help people train for kitchen jobs. Which of these Jacques Pepin recipes will you make first?

You will need: 1 sheet frozen puff pastry (thawed), 3 apples (Golden Delicious or Gala), 2 tbsp butter (melted), 3 tbsp sugar, 1/4 tsp cinnamon (optional), 3 tbsp apricot jam warmed with 1 tbsp water.

How to make it: 1. Heat the oven to 400 F and line a baking sheet with parchment. 2. Roll the pastry into a thin rectangle and prick it all over with a fork. 3. Peel, core and slice the apples very thin. 4. Lay them in overlapping rows on the pastry, leaving a small border. 5. Brush with butter and sprinkle with sugar and cinnamon. 6. Bake 30 to 35 minutes until golden, then brush with the warm jam.