Essential Pépin

Risotto with vegetables; Darphin potatoes; skillet sweet potato; green couscous; corn polenta with mushroom ragout.

Cured salmon in molasses; tuna steaks with tapenade coating; tuna tartare on marinated cucumbers; poached salmon in ravigote sauce; 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.

Chef Jacques Pépin starts with making a ragout of asparagus and then prepares two gratins: zucchini and tomato gratin and cauliflower gratin. He also makes artichoke hearts and a simple corn tempura.

Cheesecake with apricot-blueberry sauce; flan a la vanille with caramel-cognac sauce; chocolate mousse; bread and butter pudding.

Garlic mashed potatoes; potato ragout; gratin dauphinoise; cream puff potatoes.