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Swiss Chef Takes Italian Pasta Prize with Mojito Spaghetti

Swiss Chef Takes Italian Pasta Prize with Mojito Spaghetti

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A Swiss chef’s mojito spaghetti wins Pasta World Championships

Luca Torricelli of L'Argentino restaurant in Lugano, Switzerland, won the Pasta World Championships with a mojito spaghetti.

At the Pasta World Championships in Parma, Italy, one would expect the Italian chefs to have the home court advantage, but this year the top prize went to a chef based in Switzerland who surprised judges with a plate of mojito spaghetti.

According to The Local, the third annual Pasta World Championships were attended by 25 chefs representing Italian restaurants in 23 countries. Chef Luca Torricelli of L’Argentino restaurant in Lugano, Switzerland, was crowned the champion after judges were pleasantly surprised by his unusual competition entry, “Sicily prawns spaghetti with Mojito.”

The contest was open to chefs certified as Italian Cuisine Master Chefs, and consisted of an initial round and then a face-off between four finalists for the grand prize.

At the finals, Torricelli bested chefs Giorgio Nava of Cape Town, South Africa, who called his dish, “Cape Town Peppadew meets the best of Parma”; Armando Capochiani of Shanghai, who served a rigatoni with smoked cheese and white truffle; and Giuseppe Zanotti of Malta, who prepared an orecchiette with “smoked potato velvet sauce, pork sausage, dill essence, violet potato chips.”

The contest was organized by and took place at the Barilla Academy in Parma.

"Pasta has always been one of the world's most loved foods," said Paolo Barilla, vice president of the Barilla Group. "The idea of this championship is to make this product even more popular in the world, as a symbol of our culture and identity."

My friend told me that for every Christmas and get together, his grandmother used to make her famous pasta dish.

It&rsquos made with this homemade pasta sauce that simmers on the stove for hours.

This pasta sauce is like liquid gold.

It&rsquos the most delicious, rich, flavorful, pasta sauce I&rsquove ever had in my entire life.

This pasta sauce was actually from his great grandmother who came over from Italy. YOU KNOW it&rsquos good when it&rsquos from a legit Italian. Not some Chef Boyardee character.

The secret to this sauce is the simmering process.

Low and slow, baby. That&rsquos how all the flavors develop and marry one another in a sweet, luscious concoction.

If you want to taste what the Italians are so blessed with over in Italy, I suggest you give this pasta sauce a try. You won&rsquot ever go back to your plain &lsquool marinara that you thought was good. This sauce here is genius.


Very tasty!! Giving it 3 stars only because it is very salty. Made exactly as written and served with crusty bread due to salt. If I can figure out a way to cut some of the salt flavor without compromising all the other great flavors I will give this a 4 star.

Giving this 4 because husband mentioned how good it was at least 5 times. Usually I would give a pasta dish such as this 3 forks, but it was great. I used Gluten Free pasta and had some fresh basil that needed to be used, so I threw that in at the end with the cheese. This one is a keeper.

Easy. Simple. Delicious. A tad salty as you might expect, will try low-sodium Kielbasa next time.

I like the recipe, I definitely am going to make this dish. Thanks! Keep posting recipes. Teresa

We really enjoy this tasty and simple recipe. Next time I will add more red pepper, we like our food spicy. I doubled the garlic and will probably add even a bit more next time.

The amount of cheese in the original recipe is 1 ounce or 1/2 cup.

ditto on the cheese mistake, certainly 1 lb is a ridiculous amt- just add it til it looks tasty. I wanted to add- that this also works well with beet greens. I used a Italian sausage and have done this w/ chard as well as beet greens and they are both a nice and easy way to add greens into your meat/pasta meal. I have to admit, I did saute some onion with the green stems, I was afraid to leave it out :)

I didn't have all of the sausage and it definitely needed all of it. It was a little bland. 1/2 cup of cheese is 8 ounces so maybe they meant 1/2 pound?

loved this pasta. simple, fast, absolutely delicious. i used low-fat turkey kielbasa, but otherwise made the recipe exactly as written. i usually don't like the bitterness of red chard, but cooking it with salt in the fat and oil from the kielbasa made it really wonderful. couldn't stop eating it!

I cut up the Kielbasa into fairly small pieces and sautéed them in a nonstick skillet. They rendered a good amount of fat, so I did not add the olive oil which would have made the dish greasy. Other than that, I followed the recipe closely. I thought it was really good and am giving it 4 forks because it is quick and easy.

Had to adjust this one a bit to work with what was on hand for a quick supper but I was pleased with the results. Used smokies instead of the kielbasa. They weren't very fatty so basically ended up sauteing the smokies, garlic, chard stems and butter for a few minutes. Then added the leaves to wilt and threw in a few capers. Used whole wheat penne and topped with parmesan. Delicious results in a very short amount of time. The red pepper flakes added the perfect amount of subtle heat.

This was delicious and beautiful- pink pasta! I made as directed except that I added one large spring onion at the very beginning and I used gluten free pasta.

Tasty recipe for a simple weeknight dinner. I used a full pound of kielbasa, browning it as one piece (thinking this might help to keep the flavors in the meat) and then cutting it up.

After googling the ingredients I had on hand, I tried this tonight. It was wonderful. Not too rich, but far from boring or too lean either. I used just one link (all I had) of a spicy chicken sausage. For the much-debated cheese, I went with about 1 cup of finely grated parmigiano reggiano. I was cautious with the red pepper flakes, but you could easily do 3/4 t if you wanted this a bit spicy/arrabiata. :) Thought this was an elegant, simple, healthy meal! (Agree, though, that 1 lb of cheese is both too much and too costly. Possibly a typo.)

Delicious! I used a mix of collard, mustard, turnip greens and spinach ribs removed and turkey kielbasa from Trader Joes. Such a quick, easy and flavorful meal.

Very oily meal that was overpowered by the flavor of kielbasa & cheese (which I used half a cup, not 1 lb). It was still quite tasty becuase, let's face it, kielbasa & cheese are delicious together. I added capers & pepper and substituted chili flakes for fresh chopped Serrano chilis. Iɽ still probably make it again just becuase it's a good easy standby meal with ingredients that are commonly stocked in my fridge.

hmmm. i think the writer of this recipe meant 1 OZ! of cheese rather than a LB. anways. this was very easy and very good. A nice weekday throw together to use up the chard!

a delicious & fast way to enjoy chard

This is super easy and tasty. Made with Quaker Creek Store, Warwick NY kielbasa.

this makes for an easy, delicious mid-week meal. i used vegetarian (don't knock it 'til you try it) kielbasa which required a bit more oil to compensate for the lack of fat, but otherwise followed the recipe exactly. yum!

Loved this. I cut the chard finely and added wine and tomatoes as suggested. This was wonderful and very easy to make. Good parmigiano-reggiano is a must!

This is a keeper. Lots of taste and really easy!

I used turkey kielbasa and toasted pine nuts. Other than that, followed the recipe closely. Excellent dish! My family wanted second helpings.

The kielbasa overwhelmed all the other flavors, so youɽ better really like the sausage you're putting into this dish. The boyfriend loves sausage, I prefer kale, so we were split on this dish.

Have made this many times -- I've used swiss chard, kale, and collard greens as the greens. The kale and collard greens require a bit more cooking but are very good as well.

Recipe Summary

  • ¼ cup olive oil
  • 1 onion, finely diced
  • 1 rib celery, finely diced
  • 1 pinch salt
  • 4 cloves garlic, minced
  • 2 (28 ounce) cans whole peeled San Marzano tomatoes
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 1 teaspoon anchovy paste
  • 1 teaspoon white wine vinegar
  • ½ teaspoon dried Italian herbs
  • 1 pinch red pepper flakes
  • 1 tablespoon tomato paste
  • 2 tablespoons chopped Italian flat-leaf parsley
  • water, or as needed

Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook until onions are very soft, about 15 minutes, stirring occasionally. Mix garlic into onion mixture and cook just until fragrant, about 1 more minute.

Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed.

Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes into vegetable mixture. Raise heat to medium and cook just until liquid has evaporated. Stir in tomato paste and bring to a simmer. Pour in San Marzano tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 1/2 hours, adding a little water as the sauce cooks down. Stir occasionally.

Charlie commented: “Great. I utilized an entire 19 oz. bundle of turkey. Additionally, I utilized a pound of child bella mushrooms. This was simple, beautiful, and the best part is that it tasted wonderful!”

Spring Pasta Dinners

When you need a meal that’s light yet satisfying, reach for these recipes. From delicate noodles tossed with tender green herbs to plates of penne topped with seasonal veggies — these pasta dishes celebrate the best of spring’s bounty.

Related To:

Photo By: Kate Mathis ©© 2016, Television Food Network, G.P. All Rights Reserved

Photo By: Kate Mathis ©(C) 2013 Television Food Network, G.P. All Rights Reserved

Photo By: Antonis Achilleos

Penne with Asparagus and Cherry Tomatoes

Giada's quick penne is easy to whip up on a weeknight but impressive enough that some fans have even served it for a holiday dinner.

Lemon Spaghetti with Shrimp

Giada&rsquos yummy pasta is the perfect dish for a warm spring night. After tossing the spaghetti with shrimp and a lemon dressing, add fried capers for a crisp, flavor-packed bite.

Spring Vegetable Fettuccine Alfredo

Spring Pasta Salad

"The little green peas and salty ricotta salata make a killer combo," says Jeff.

Gemelli with Pesto, Potatoes and Green Beans

This savory pasta dish combines potatoes and green beans with pesto and lemon juice to give your weeknight dinner a refreshing burst of flavor.

Pesto Pasta with Shrimp

Greek yogurt gives this classic pesto recipe a creamy, tangy finish. Top your dish with toasted breadcrumbs for an added crunch.

Chicken Piccata Pasta Toss

Spaghetti Puttanesca with Escarole Salad

To infuse the escarole with tangy flavors, make a dressing with anchovies, grated garlic, vinegar and mustard.

Lemon and Pea Alfredo

Giada uses creamy mascarpone cheese and freshly grated parmigiano-reggiano to coat this curly pasta dish in a dreamy alfredo-like sauce.

Lemon-Butter Sauce with Chiles

Take a shortcut to dinner with this five-minute sauce.

Orecchiette with Ramps and Favas

"Nothing says spring like ramps. Their garlicky flavor pairs perfectly with the spicy Italian sausage," says Michael.

Asparagus Pesto Pasta

Want to sneak some veggies into your pasta for a healthier meal? A homemade pesto sauce will do the trick, livening everything up with plenty of flavor.

Farmer's Pasta

This easy pasta dish has it all: a creamy sauce, golden-brown crust and fresh green herbs. Best of all, it only requires 25 minutes of prep work.

Gnocchi Primavera

Store-bought potato gnocchi makes this dish a quick weeknight meal. Some Parmesan cheese and lemon zest make the perfect sauce to use up spring produce.

Spaghetti with Chianti and Fava Beans

Add some color to your dinner table (and menu) with this wine-infused pasta dish. To make your noodles purple, boil them directly in a pot of Chianti wine. Top with spicy Italian sausage, velvety mascarpone and sweet fava beans for a one-of-a-kind meal.

Cacio e Pepe with Pancetta and Arugula

Take classic cacio e pepe to the next level by adding in crispy pancetta and peppery arugula.

Fettuccine with Creamy Pesto

Not only is this velvety pasta dish done in just 25 minutes, you can also cook the pasta and spinach together in the same pot!

Garden Pasta With Bocconcini

This simple pasta dish is light, bright and refreshing thanks to cherry tomatoes and zucchini, tangy red wine vinegar and plenty of fresh basil.

Linguine with Asparagus

Don't have asparagus on hand? Nancy Fuller recommends adding fresh spinach or artichoke hearts instead.

Whole-Wheat Pasta with Sausage and Swiss Chard

Keep your chard stems for this one. They add texture to the pasta sauce &mdash and add extra antioxidants.

Creamy Farfalle with Cremini, Asparagus and Walnuts

Orecchiette with Truffle-Asparagus Pesto

You'll find an unexpected umami flavor in this pesto thanks to truffle pecorino cheese, plus a bit of texture from toasted hazelnuts.

Penne with Baby Artichokes, Black Olives and Peas

Fiery Angel Hair Pasta

Giada takes basic pantry ingredients to the next level with her simple (but oh-so-flavorful) pasta. The secret? She infuses olive oil with crushed red pepper flakes. It takes a few hours to make the chili oil, but it can be done ahead and stored in the refrigerator for up to one month.

Warm Tortellini and Roasted Vegetable Salad

This veggie-packed pasta salad is the perfect dish for those colder spring days. It&rsquos heavy enough to fill you up without being dense.

5. Simple Italian Food: Recipes from My Two Villages by Mario Batali

Mario Batali is the host of the popular cooking show Molto Mario, and he currently lives in New York City with his family. What sets Batali apart from other Italian chefs is his healthy ‘obsession’ with pristine ingredients combined and cooked to perfection.

In his book, Batali takes us on a cultural journey and reveals his inspiration for his signature dishes from the two villages that influenced his cuisine: Borgo Capanne and New York’s Greenwich Village.

Batali’s artful touch and love for food birthed this insightful cookbook that’s meant for beginners and professionals alike. Batali’s philosophy is simplicity at its finest. For anyone looking for authentic Italian recipes, look no further than Mario Batali.

His book covers a wide range of recipes, including classic pasta and risotto, meat and poultry, lasagna, cheese and sweets, and signature dishes such as Penne with Spicy Goat’s Cheese, Sweet Potatoes, Hazelnut Pesto, and many more.

Simple, home-cooked Italian food is Batali’s specialty and the perfect reference for those who love traditional Italian food.

Best Overall: Marcato Design Atlas 150 Pasta Machine

Doesn’t come with a spaghetti attachment

This popular manual pasta machine is from an Italian company that has been crafting them for generations. It’s made from sleek, chrome-plated steel, features a removable crank handle that makes storage easier, and is also available in six stylish colors, including red, green, and rose gold. Beyond its looks, it performs exceptionally well.

You can roll sheets of dough to 10 different thicknesses and the included dual-sided attachment cleanly cuts either fettuccine or tagliolini. These rollers are designed to produce pasta with a rough surface, which holds sauce better than smooth-surfaced noodles. Besides the cutter that comes with the machine, there are 12 more blade options available for purchase if you want additional pasta shapes, including spaghetti and ravioli.

One drawback to this type of machine is that it can be a bit tricky to simultaneously turn the hand crank, feed dough into the machine, and catch and guide the pasta emerging from the other end. It’s made easier with two people, but if you prefer to keep your hands free for guiding the pasta, a drive motor accessory is also available as an add-on.

Overall, our tester gave this pasta machine high marks for the sharply defined noodles it turned out, compared with other similar hand-crank pasta makers she tested. Plus, it was her first time making homemade noodles, and she raved, "I couldn’t believe how quick and easy it was."

"The fettuccine and tagliolini attachments consistently delivered cleanly cut noodles that rivaled those made with my other favorite pasta maker." — Tierney McAfee, Product Tester

From charging around on his moped and chatting up girls at the age of fifteen to running a restaurant which makes a daily offering to the god Krishna to purify the vegetables, Fabrizio Marino has certainly undergone a bit of a transformation. Born in Tuscany in 1979, his parents introduced him to two very different diets – his Puglian mother enjoyed using ingredients from the garden to create light, vegetable-heavy dishes, whereas his father liked rich, hearty, meaty dishes – ‘man food’, as Fabrizio calls it.

A bit of a rebel in his youth, Fabrizio was never too far from trouble, and when he got a job in the kitchen at a small restaurant in Florence, he was always being reprimanded for playing around with the recipes to see if the diners noticed.

After finishing hotel school, he started working at Ristorante Cibreo, which is where he became disciplined and professional in the kitchen. ‘Cooking has been a saviour for me I could have been in a lot of trouble otherwise,’ he says. After a few years at Baraonda in London and Artegaia in Florence, he met the legendary Swiss chef Pietro Leemann in 2008, who invited him to work at his restaurant Joia in Milan. This was the point Fabrizio’s cooking style really began to develop.

Joia was opened by Pietro in 1989, and gained a Michelin star in 1996 – the first vegetarian restaurant to win one in Europe. The food was the founding example of the ‘natural cuisine’ movement (Alta Cucina Naturale), a philosophy that respects nature and pays homage to its flavours. It was quite different to the cooking Fabrizio was used to, but Pietro’s way of doing things hugely influenced his style and he gained a newfound respect for nature and using the very best ingredients.

Fabrizio became head chef at the restaurant until early 2016, and his friendship with Pietro, who still visits the kitchen every day, is stronger than ever. His style of cooking at Joia incorporated Mediterranean flavours with those from all over the world, letting the fruit and vegetables speak for themselves. He ran a very relaxed kitchen, with calming music on the radio, a jovial atmosphere amongst his team and a strong sense of camaraderie. He was always making sure his chefs are constantly learning and generating new ideas, to boost creativity and keep everything fresh. ‘I enjoy being a teacher. I’m thirty-six years old now and it’s my turn to tell people about how cooking can change the world,’ he says.


Above: Jacques Pépin and his family on the set of HEART & SOUL.

JACQUES PÉPIN: HEART & SOUL is not just another series showcasing Jacques, his delicious recipes or his amazing technique. This is his last full series which will be his most personal yet featuring never-before-seen footage of his life.

HEART & SOUL will highlight Pépin's 60 years in the kitchen which includes his apprenticeship as a 13-year-old cooking in some of Paris' most revered establishments such as Meurice and Plaza Athenée and cooking for French President Charles DeGaulle.

It will also touch upon a key period in Pépin's life when he crossed the Atlantic and entered the kitchens of New York at Le Pavillon and his 10 years as director of research at Howard Johnson's.


The 26-episode series is a reflection of Jacques' history and will reveal a more personal side of the internationally renowned chef as we've never seen before.

Fans and cooking aficionados alike will be given an intimate access to his life from playing boules at home, visiting the market, and sailing the seas to gathering clams, tucking into lobster rolls at his favorite shack as well as sharing memories, anecdotes and insights into his philosophy of life.

Each episode will feature creative recipes that combine Pépin's culinary history and travel experiences with his expert teaching skills. Simple dishes for the novice and more involved creations for the seasoned cook will be shown and frugal tips will be offered.

Occasionally family or guests are invited to cook alongside Jacques or join him in the dining room. Chefs from across the nation will, too, make a contribution, either from their own kitchen, through archival footage or on-camera acknowledgement of Jacques' tutelage and influence.

Photo credit: Courtesy of Wendy Goodfriend

Chef Jacques Pépin carves a grand smoked ham glazed with maple syrup. JACQUES PÉPIN: HEART & SOUL highlights Pépin's 60 years in the kitchen, from his apprenticeship as a 13-year-old cooking in some of Paris' most revered establishments to his 10 years as director of research at Howard Johnson's.


Episode 1: “Fete Des Boules” airs Saturday, Sept. 26 at 3 p.m. - Jacques and his best friend Jean-Claude work up an appetite in the summer sun playing the traditional French game of boules. Jacques cooks up a party menu of favorites to share. He begins with crab chips with salmon caviar, bursting with decadent flavors and textures. Then the freshest of eggs are whisked to become an egg and herb treats appetizer. The party continues with a crowd-pleasing camembert with pistachio crust, a garden-fresh tabbouleh salad and a tomato, mozzarella and onion salad before Jacques finishes his festive menu with a grand smoked ham glazed with maple syrup, cooked and carved to perfection!

Photo credit: Courtesy of Wendy Goodfriend

Best friends Jacques Pépin (right) and pastry chef Jean-Claude Szurdak (left) on the set of HEART & SOUL.

Episode 2: “All In The Family” airs Saturday, Oct. 3 at 3 p.m. - Making memories with family is at the heart of Jacques’ kitchen, and daughter Claudine joins him at the stove to cook the classic recipes from his mother’s restaurant. Parisian potage, a simple soup with flavors of yesteryear, reminds Jacques of his beloved Lyon in France. The father-daughter duo continue with poulet á la crème paired with a perfectly pureed side of rice soubise. Granddaughter Shorey arrives just in time to make dessert, carefully watching as Jacques teaches her how to peel and segment an orange for instant orange cake, a perfect citrus ending.

Photo credit: Courtesy of Wendy Goodfriend

Jacques and his granddaughter Shorey on the set of Heart & Soul.

Episode 3: “Toast To Julia” airs Saturday, Oct. 10 at 3 p.m. - Jacques raises a glass – and a fork! – to his beloved friend Julia Child as he shares recipes and anecdotes from their past. First, sole vin blanc, one of Julia’s favorites, begins with a fish filleting lesson, and a healthy pour of white wine for the sauce. Next, Jacques mixes together an aromatic assortment of spices for a pan-roasted rack of lamb with spice crust served on a crown of fried potatoes cooked to a golden brown crisp and accompanied by a stew of peas and fennel with lardons. Lastly, Jacques shows us how to finish a large menu with a light fruit dessert by making wine sherbet finale in honor of his friend Julia.

Photo credit: Courtesy of Wendy Goodfriend

Jacques Pépin’s camembert with pistachio crust.

Episode 4: “Cooking From Le Pelican” airs Saturday, Oct. 17 at 3 p.m. - Jacques, alongside his daughter Claudine, recreates his mother’s restaurant recipes from Le Pelican, in Lyon, France. The duo begins with a country-style eggs and swiss chard gratin, including a quick step-by-step béchamel demonstration. Jacques goes on to cure his own meat for a belly-warming dish of kale, sausage, ribs and lima bean stew, followed by a springtime stew of radishes made with aromatic walnut oil. Braised veal breast with pearl onions and artichoke, a hearty medley, continues as Jacques and Claudine serve it all up with style, just as ma mère would have done. To end there’s a sweet and juicy dessert of melon and blueberries studded with sage sprigs.

Photo credit: Courtesy of Wendy Goodfriend

Jacques Pépin's daughter Claudine on the set of HEART & SOUL.

Episode 5: “Chef In Training” airs Saturday, Oct. 24 at 3 p.m. - A basket of fresh bread is a staple on Jacques’ dining table, so he begins the show with an easy fast fougasse. Then using seafood for a unique twist, he makes salmon rillettes to top the fougasse with a tasty bite. While working at the Russian Tea Room in New York, Jacques recalls serving a spice-rubbed poussins á la russe, now a favorite dish of his granddaughter Shorey. He prepares it today as the main course, accompanied by broiled maple sweet potatoes coated with sugary goodness. To close, Shorey arrives for a tutorial from her grandfather on how to make her favorite breakfast food, crêpes with Nutella, lemon or jam.

Photo credit: Courtesy of Wendy Goodfriend

Chef Jacques Pépin cooking swiss chard. Pépin and his daughter Claudine prepare country-style eggs and swiss chard gratin in episode 4 of HEART & SOUL.

Episode 6: “Autumn Leaves” airs Saturday, Oct. 31 at 3 p.m. - It’s easy to fall in love with Jacques’ seasonal menu, starting with a fresh, smooth tomato velvet soup – the name speaks for itself! Then, sliced tomato gratin made with ripe, ruby-red tomatoes and coarse rustic bread, is Jacques’ go-to late-summer dish.

He continues with a tender grilled lamb shasklik that includes easy, make-ahead instructions and a colorful red cabbage, pistachio and cranberry salad with bleu cheese. Jacques goes on to transform pizza dough into an apple galette, baked to crispy perfection!

Episode 7: “La Cocina Olé” airs Saturday, Nov. 7 at 3 p.m. - Annual trips to Mexico and visits with fellow chef Rick Bayless are the inspiration for Jacques’ tasty garlic and pasilla soup. Jacques continues the Mexican-themed menu as he demonstrates his chicken with chili sauce and achiote rice, a recipe that boasts bright, bold aromas and textures. Finally, Jacques puts leftover bananas to good use for his simply scrumptious banana gratin dessert.

Episode 8: “Cooking For The Present” airs Saturday, Nov. 14 at 3 p.m. - Jacques’ illustrious cooking career includes time in the Élysée Palace cooking for the French President. At the young age of 22 and alongside his best friend, pastry chef Jean-Claude Szurdak, Jacques cooked classic dishes for the de Gaulle family. Now he replicates them for us beginning with a first course of morel and shrimp eggs en cocotte. The two chefs continue their Presidential menu with a meaty main course of veal chops dijonnaise served on a bed of simple and delicious peas with basil. Together they prepare a decadent chocolate soufflé for a perfectly sweet and splendid ending.

Episode 9: “Taste Bud Temptations” airs Saturday, Nov. 21 at 3 p.m. - Classic French cuisine didn’t include raw fish when Jacques was growing up, but now both he and his wife Gloria indulge their appreciation for the natural delicacy with his first recipe of tuna tartare with bagel chips and radishes. Tuna makes a second appearance on the show in the canned version when Jacques combines four simple ingredients to make tuna mascarpone cream, a perfect party appetizer. Jacques then prepares a Spanish tortilla in a step-by-step demonstration, a pièce de résistance for any brunch menu. Jacques’ granddaughter Shorey stops by to help make a strawberry confiture and a velvety caramelized pear custard. The perfect way to end the meal!

Episode 10: “Global Gastronomy” airs Saturday, Dec. 19 at 3 p.m. - Jacques brings together culinary treasures from exotic cuisines around the world. He starts in Asia with Japanese-inspired broiled salmon with miso glaze followed by a colorful feast of chirashi sushi. This smorgasbord of seafood is followed by authentic, vibrant South American flavors in an easy-to-follow recipe of grilled chicken tenders with chimichurri. Jacques then takes our taste buds across the Atlantic to Europe for a spirited ending of sabayon with Madeira and grapes

Photo credit: Courtesy of Wendy Goodfriend

In episode 10, Chef Pépin prepares a colorful feast of chirashi sushi.

Episode 11: “Offal Good” airs Saturday, Dec. 26 at 3 p.m. - In Jacques’ kitchen, nothing goes to waste! Today, he espouses the virtues of offal and prepares a menu of several underutilized “variety meats,” including one of his wife’s favorites, chicken livers in mushroom port sauce. Jacques then recreates a classic from his childhood in France using offal – tripe and pigs’ feet ragout. This hearty, slow-cooked dish flavored with a fragrant bouquet garni is accompanied by pommes persillé. Finally, he demonstrates the best techniques for curing and cooking beef tongue and tops it with a ravigote sauce.

Episode 12: “Catch O’ The Day” airs Saturday, Jan. 2 at 3 p.m. - Jacques’ summer itinerary always includes friends, fishing, and cooking the wonderful bounty from the sea. He begins with a grilled snapper with olive topping and then, as he loves all mollusks, he takes the time to demonstrate shucking clams two ways. The result is top neck clams with vinegar and scallion sauce, a tasty appetizer and Gloria’s linguine with clam sauce, direct from his wife’s preferred list. For the final seafood selection, he masterfully fillets and poaches fish for a delectable cod in light cream sauce.

Photo credit: Courtesy of Wendy Goodfriend

A plate of olive and grape “bunnies.”

Episode 13: “Julia Remembered” airs Saturday, Jan. 9 at 3 p.m. - Jacques takes a stroll down memory lane as he lovingly prepares dishes once enjoyed with his dear cooking companion Julia Child. Jacques’ retrospective menu begins with a shucking lesson, the first steps towards an oyster chowder with potatoes, spinach and corn. Jacques then recreates Julia’s classic South of France eggplant-tomato gratin, a dish with layers of rustic flavors. He recalls going head-to-head with Julia for a winning hamburger royale using fresh ground beef and all the fixin’s.

Episode 14: “Gloria’s Favorites” airs Saturday, Jan. 16 at 3 p.m. - Jacques dedicates today’s dishes to his wife Gloria and their many years spent together in the kitchen. He kicks off with an extravagant, yet easy and elegant pressed caviar canape. Jacques then pops the top from a bottle of beer to make a simple batter for his corn fritters topped with smoked salmon. And while the oil is still hot, he browns fried eggplant fans to a perfect crispy crunch using a tempura batter. Next comes a quick bowl of Vietnamese Hanoi chicken soup served with zesty accoutrements. Finally, he utilizes often-overlooked offal for Gloria’s memorable pork kidneys with mushroom and vermouth sauce.

Episode 15: “Shorey’s Petite Appetite” airs Saturday, Jan. 23 at 3 p.m. - Shorey, Jacques’ granddaughter, joins him in the kitchen, bringing her petite yet progressive palate in tow! She follows along as Jacques prepares one of her favorites, escargots in baked potatoes. The two continue, creating stuffed tomatoes – a Pépin heirloom recipe passed down through several generations. Jacques then shares an afterschool favorite from his childhood, appropriately named pain de quatre heures or “the four o’clock bread,” filled with hazelnuts and chocolate. A crunchy bite of chocolate-pistachio brittle brings the lesson to a close and a smile to their faces.

Episode16: “Cuisine De Ma Cherie” airs Saturday, Jan. 30 at 3 p.m. - In honor of their love, Jacques prepares a meal of his wife Gloria’s favorites. First he creates a tasty herbed omelet with shrimp. He then goes on to combine cilantro with Gloria’s favorite ingredient, rice, to make cilantro rice, which pairs perfectly with a stew of calamari with saffron and cucumber, onion and mint salad. The whole meal is followed with a Pépin spin on a classic dessert, rice pudding with dried cherries and blueberry sauce.

Episode 17: “Sweet Endings With Shorey” airs Saturday, Feb. 6 at 3 p.m. - Jacques’ granddaughter Shorey is back in the kitchen and she’s all grown up … but she’s never too old for dessert! And it all starts with a little butter, freshly made for a quick tartine de confiture. Fresh fruit recipes follow with peaches marty and rhubarb-honey coupe with creamy yogurt sauce. Shorey’s love of chocolate isn’t forgotten with chocolate pistachio biscotti, which proves to be a perfect lesson in baking, as Jacques guides her measurements and mixtures. Finally, Shorey and Jacques shape mini chocolate truffles to round out their confectionary creations.

Episode 18: “Viva México!” airs Saturday, Feb. 13 at 3 p.m. - Jacques spends some of the winter months at his home-away-from-home, Playa Del Carmen, Mexico. Time basking in the sunshine and savoring the local flavors along with an occasional visit from friend Rick Bayless has inspired him to take us on a culinary adventure, beginning with a refreshing hibiscus flower cocktail. He continues with a duo of superlative seafood dishes of Yucatán ceviche and fillet of sole Riviera with pico de gallo. From sea to pasture, beef fillet mini steaks with mushrooms and shallots makes for a substantial main course. Finally, he ends with a frozen fruit dessert of grapefruit granité with mango and mojito cocktail.

Episode 19: “Kitchen Companions” airs Saturday, Feb. 20 at 3 p.m. - There’s never a dull moment when Jean-Claude joins Jacques in the kitchen! The dynamic duo team up to create a flavor-filled feast, beginning with octopus stew with onions, paprika and wine served over a creamy polenta. Jean-Claude goes on to prepare the molds while Jacques blends up a velvety mixture for a corn soufflé to go alongside Jean-Claude’s favorite venison in sweet-and-sour sauce. Prunes in red wine make for the perfect classical ending.

Episode 20: “Ocean Harvest” airs Saturday, Feb. 27 at 3 p.m. - Seaside living has, without a doubt, influenced Jacques’ repertoire of recipes to include the freshest fish caught close to his own backyard. On today’s show, Jacques showcases four sophisticated seafood servings, starting with an expertly executed tuna á la minute. He then skips the beef and substitutes shrimp for a healthy approach to a classic, with shrimp burgers on zucchini. He goes on to garnish his flaky grilled bacalao with an assortment of zesty Mediterranean olives for a light and easy dish that cooks in minutes. Then pasta and shrimp with pressed caviar shavings cooked al dente, or “to the tooth,” make for a decadent dish, delivered with aplomb!

Episode 21: “Cooking Clever” airs Saturday, April 2 at 3 p.m. - Budget-friendly dishes made with inexpensive ingredients are packed full of flavor when Jacques steps in. The result? Unforgettable meals. Today, Jacques prepares mussels with cream and chives on soft polenta for an easy seafood dinner. Classic Italian spaghetti á la Bolognese includes Jacques’ special tip to make a delicious, hearty and flavorful sauce. Another seasonal favorite, tomato and potato salad with mustard sauce is perfect when tomatoes are ripe and is served on spicy arugula. Finally, a delicate sautéed radicchio salad ends on a savory-bitter note.

Episode 22: “Heirloom Favorites” airs Saturday, April 9 at 3 p.m. - Jacques cooks down memory lane, sharing anecdotes from his childhood along the way. First, there’s a quick tutorial on how to skin a salami. Next, a classic dumpling dish renowned in Lyon, France, follows as Jacques recreates his family’s recipe of ricotta quenelles, poached to perfection. He goes on to show off more of his knife skills, filleting a whole fish in preparation for flounder with lemon butter. Then another family favorite: Jacques simmers a satisfying sauté of rabbit with mushrooms and cream. And for dessert, he brings his mother’s apples in lemon sauce recipe back to life with fresh and simple ingredients.

Episode 23: “Just Ducky!” airs Saturday, April 16 at 3 p.m. - It’s a family reunion as Jacques’ daughter Claudine lends a helping hand in the kitchen. Together they sip wine, reminiscence and cook some of Claudine’s favorite duck recipes, including duck liver mousse with apples and sautéed duck breast with arugula salad and cracklings. Claudine and Jacques share the cutting board to chop up duck skin and whisk up a vinaigrette for this delectable dish. Granddaughter Shorey joins in the fun as she and her beloved Papi whip up a zesty batch of lemon mousseline before sitting down to enjoy this family feast at the dining room table.

Episode 24: “Cuisine Économique” airs Saturday, April 23 at 3 p.m. - Jacques demonstrates how home cooking using quality ingredients doesn’t have to break the bank! This style of cooking, learned from his mother, brings together inexpensive ingredients that inspire creative dishes. Black lentil salad with eggs includes a lesson on how to properly boil an egg every time. Jacques adds fresh vegetables to the hearty dish of pork neck and bean fricassee. Then spinach and ricotta lasagna follows as a low-cost classic comfort dish that Jacques pairs with a bold yet budget-friendly red wine.

Photo credit: Courtesy of Wendy Goodfriend

Chef Jacques Pépin whipping eggs on the set of HEART & SOUL.

Episode 25: “Wonders Of The Sea” airs Saturday, April 30 at 3 p.m. - Arriving in New York with a repertoire of French recipes and techniques, Jacques joined the team at Howard Johnson to learn about American food. Today, he shares his expansive knowledge of that cookery, combining it with his traditional French training. Starting with a simple seafood salad, packed with a smorgasbord of marine favorites, then, continuing with the fish theme, making a spicy shrimp with cocktail sauce. He follows with some crispy, Creole-inspired blackfish beignets with spicy sauce, perfect for any brunch or light supper menu.

Episode 26: “Menu Memories” airs Saturday, May 7 at 3 p.m. - Jacques and daughter Claudine reminiscence about past menus enjoyed as a family, but first, Jacques teaches Claudine how to properly sharpen a knife in preparation for filleting a side of salmon for his salmon scaloppini with sorrel sauce. Jacques and Claudine go on to blend aromatic herbs, chunky vegetables and a dash of red wine to make a hearty dish of lamb breast navarin. While the lamb is braising, the two ‘go green’ with a green salad with mustard dressing using Jacques’ favorite leaf: Boston lettuce. Finally, they prepare a caffeine-packed coffee panna cotta, the perfect pick-me-up dessert.


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