Claudine Pépin

Camembert in Pistachio Crust
Rating: Unrated
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"I have always enjoyed a good Camembert, especially the raw milk varieties from France. To make this version a bit more elegant, I moisten the cheese with honey, cover it with chopped pistachios and serve it garnished with dried cranberries."—Jacques Pépin.
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Instant Orange Cake
Rating: Unrated
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"I made this dessert when friends came by for drinks and didn’t leave. I found a pound cake in the freezer and a couple of oranges and some leftover mascarpone in the refrigerator, although crème fraîche or sour cream would also work. These impromptu dishes often work out best."—Jacques Pépin
Claudine Pépin, daughter of chef Jacques Pépin, says her go-to dinner-party dish was inspired by her father’s famous soufflé. In her delicious adaptation, she enhances the recipe with pureed cauliflower. Slideshow:  Cauliflower Recipes 
Toasted Bread and Onion Soup
Rating: Unrated
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This soup is an ideal vehicle for leftover sourdough bread, which is cut up into cubes, then browned in the oven to enhance its taste. Grated cheese, one of Jacques Pépin's mother's favorite additions to the soup, provides even more flavor. Warming Soup Recipes
One of the best lessons Claudine Pépin ever learned from her father was that all you need to make a great salad is a simple vinaigrette and very fresh, crisp greens. Claudine just happened to find a basket of ripe cherry tomatoes, a small, just-picked zucchini and a hunk of pecorino in the house, so she added them to the mix. If you don't have a mandoline for slicing the zucchini and shaving the pecorino, thinly slice them with a sharp knife or a sturdy vegetable peeler. More Green Salads