Celebrity chef and well-loved teacher Jacques Pépin chats with Fox News Radio's Lilian Huang Woo about stories from the kitchen, his family and his newest book Heart & Soul in the Kitchen--the companion book to his final series for the PBS show.

Pizza Apple Galette


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Apple Galette

Serves 4 to 6 

I like apple tarts, apple galettes, or apple pies in any form. I recently found a new way of making the crust for apple galette using pizza dough that I buy at my market.


..." cup sugar

1 pound prepared regular or whole wheat pizza dough

3 large Golden Delicious apples (about 1 ½ pounds)

4 tablespoons unsalted butter, cut into ½-inch pieces

..." cup apricot preserves


Sprinkle 2 tablespoons of the sugar on a baking sheet lined with nonstick aluminum foil. Place the pizza dough on top and press it out with your hands as thin as possible. Let rest and proof at room temperature for 15 to 20 minutes.

Preheat the oven to 400 degrees.

Press the dough out further into a roundish 12-inch shape. (It will be less elastic and easier to stretch after it has rested.)

Peel and core the apples and cut each one into 8 wedges. Starting about ½ inch from the outer edges of the round of dough, arrange the apple wedges in concentric circles on top, pushing them gently into the dough. Dot with the butter and sprinkle evenly with the remaining sugar.

Bake the galette for 45 minutes, or until nicely browned and crusty. Slide a spatula underneath the galette while it is still hot to make certain it hasn't stuck to the sheet, and then let cool on the sheet. Spread the apricot preserves on top.

Cut the galette into wedges and serve at room temperature.




Salmon Tostadas Excerpted from JACQUES PEPIN HEART AND SOUL IN THE KITCHEN, © 2015 Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved
Salmon Tostadas
Excerpted from JACQUES PEPIN HEART AND SOUL IN THE KITCHEN, © 2015 Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved

Salmon Tostadas

Serves 4


When I am pressed for time or surprised by unexpected guests, I often serve this dish with drinks. I usually have smoked salmon in my refrigerator, and this sauce of mayonnaise, horseradish, and yogurt takes only a minute to put together. It is also great with poached fish. The splash of tequila lends a special touch.


3 tablespoons mayonnaise

1 tablespoon plain yogurt

2 teaspoons grated fresh or bottled horseradish

4 flat tostada shells

4 ounces sliced smoked salmon

12 oil-cured black olives, halved and pitted

1 tablespoon tequila

1 tablespoon chopped fresh chives


Mix together the mayonnaise, yogurt, and horseradish in a small bowl. Spread equally on the tostadas. Arrange the salmon slices on top and sprinkle the olives over the salmon. Splash with the tequila and sprinkle on the chives.

Serve the tostadas whole

Egg Pepper Boats
Egg Pepper Boats


Eggs in Pepper Boats

Serves 4


One day I decided to cook eggs in sweet peppers with a bit of cheese and cilantro. It made a great lunch dish. I used the long, pale green peppers sometimes called banana peppers. Poblano and cubanelle peppers also work, especially if you want to add a little heat.


2 cubanelle, poblano, or banana peppers (about

4 ounces each)

1 tablespoon olive oil

4 tablespoons water

½ teaspoon salt

6 tablespoons grated cheddar cheese

4 extra-large eggs, preferably organic

¼ teaspoon freshly ground black pepper

About 2 tablespoons fresh cilantro leaves


Split the peppers lengthwise in half and remove the seeds and the stems if you want. Arrange them cut side down in a large skillet and add the oil, water, and . teaspoon of the salt and cook, covered, over medium heat, turning occasionally, for about 4 minutes, or until the peppers are softened somewhat but still firm.

Remove the skillet from the heat and, if necessary, turn the peppers over so they are hollow side up. Place the cheese in the peppers. Break an egg into each one and sprinkle the eggs with the remaining ¼ teaspoon salt and the pepper.

Return the skillet to the stove, cover, and cook over medium heat for 3 to 4 minutes, until the egg whites are set but the yolks are still runny. Transfer to plates, sprinkle with the cilantro, and serve immediately.


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