Budget Tuesday - Roasted Sweet Potato with Honey. Sweet potatoes are delicious, very good for you, and quite inexpensive. This video recipe for a roasted sweet potato could almost be a meal in and of itself. Happy Cooking! . #jacquespepin #cook #budget #budgetcooking #tuesday #budgettuesday #sweet #sweetpotato #happycooking | Jacques Pépin Foundation
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Budget Tuesday - Roasted Sweet Potato with Honey. Sweet potatoes are delicious, very good for you, and quite inexpensive. This video recipe for a roasted sweet potato could almost be a meal in and of itself. Happy Cooking! . #jacquespepin #cook #budget #budgetcooking #tuesday #budgettuesday #sweet #sweetpotato #happycooking | Jacques Pépin Foundation
197.7K viewsAug 9, 2022
FacebookJacques Pépin Foundation
Hello. Here is a classic recipe for peas. Of course fresh peas are the best, but frozen will also work just fine. I hope you try it with your family this week. Have a good day. Be well. -JP | Jacques Pépin
4:45
Hello. Here is a classic recipe for peas. Of course fresh peas are the best, but frozen will also work just fine. I hope you try it with your family this week. Have a good day. Be well. -JP | Jacques Pépin
308.5K viewsSep 8, 2021
FacebookJacques Pépin
Sunday Demo - Leek and potato soup, two ways! “Leeks and potatoes are commonly made into creamy vichyssoise - a soup invented by Louis Diat in New York, a memory of his mother and home town in France, Vichy. For Parisian potage, the leeks and potatoes are cut into very small pieces, stewed in a little butter for a couple of minutes, and then cooked with chicken stock. This is one of my favorite soups. I serve it sprinkled with grated Gruyère cheese, but that is not essential.” - JP . . It is sou
8:34
Sunday Demo - Leek and potato soup, two ways! “Leeks and potatoes are commonly made into creamy vichyssoise - a soup invented by Louis Diat in New York, a memory of his mother and home town in France, Vichy. For Parisian potage, the leeks and potatoes are cut into very small pieces, stewed in a little butter for a couple of minutes, and then cooked with chicken stock. This is one of my favorite soups. I serve it sprinkled with grated Gruyère cheese, but that is not essential.” - JP . . It is sou
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