One of the things that endears Jacque to so many people around the world is that he isn't a food snob. He loves cooking but he doesn't need the highest quality or most expensive ingredients to work with. By showing simple meals with simple ingredients he helps people of all socioeconomic backgrounds become better cooks.
I love that about him...small portions innexpenisive easy to get ingredients...☺...he knows most ppl struggle with money...unlike other Chefs who have these expensive lists of elaborate organic foods etc...
He’s a product of his upbringing and his innate personality. His frugalness and endearing tips to save all food scraps to make homemade stocks is a reflection of his formative years growing up and working in his mother’s restaurant during the lean years immediately following WW2. I love that his focus is not only on sharing his invaluable knowledge as a first-rate chef, but also his ability to connect with everyday home cooks through his recipes using fresh, wholesome food for any occasion. His recipes from Fast Food My Way showed busy cooks short on time how they can still make delicious, nutritious food for everyday meals. He’s the real deal, without hype, unpretentious, and not out to sell, sell, sell us everything from cookware to pet food.
I made this for dinner tonight. Exactly according to his recipe. He said for 2 or 3 people. Guess what I ate the whole dish by myself. It was so, so good.
@@giacomoboffi9394Ma è una bomba scusa! Mi pare che tu sia italiano e scrivo nella nostra lingua ma questo ha messo 3 spicchi d'aglio praticamente crudi...praticamente rischi un riflusso gastrico del terzo tipo! 🤦♂️ 😂
There’s no one like Jacques. He makes the simplest of recipes look so elegant and the most complex of culinary dishes look so easy to prepare. He’s a gem
This is masterful. It's cooking for weeknights, when many of us would buy a pizza on our way home from work. But even when you have no energy left at all after a long day, you can still make a dish with some real flavors, in no longer than it takes to boil the spaghetti. Top notch.
This is so true, yet it saddens me greatly that much younger generations than me now often turn to take out or processed rubbish that is only fit for the bin. We both taught our children to cook well daily with simple, fresh, ingredients and now their grandchildren reap the benefits.
There is something deeply comforting about watching an old master do what he genuinely loves. People who are the best at what they love most. Jacques Pepin is the exemplification of this
This dish is quite popular in Calabrian cooking in southern Italy 🇮🇹 I grew up with this, especially on Christmas Eve as one of the dishes my mom would make. Now many years later I make it for my kids and grandkids, the tradition passes on to new generations to enjoy.
This is something he's done a few times over the years. I first made this after watching him 25 yrs ago. This introduced anchovy in multiple ways to my cooking. 🙏🏾
I'm supposed to be using UA-cam to practice guitar but for the last two days I've been learning how to cook just about anything imaginable courtesy of Jaques Pepin.
I just need to say that making the sauce in the microwave is BRILLIANT! And something I'd never considered. Now, rather than messing around with another pan, I can just put ingredients in a bowl and into the microwave. Presto! Sauce! Really great idea. Merci beaucoup Monsieur Pépin ! Been a fan for a long time. This is just the latest thing I've learned from you. Cheers.
Simple yet elegant. Thorough illustration and discussion of technique. Above all, a kind, good man with whom anyone would greatly enjoy a meal, and who regularly inspires me to get up and cook! He has taught me much and made me believe I could do it well.
As an Italian from Rome this we call spaghetti aglio e olio Only raw version. We usually fry anchovies with oil and garlic chilli flakes but careful not to burn garlic. while spaghetti are cooking. When u cook Anchovies they melt just giving flavour I have never had raw but looked amazing love Jacque Pepin
Jacques is such a master. He is so right about the inconsistency of jalapeno and Serrano peppers, It's hit or miss. Sometimes they are on fire, sometimes really mild. Such a great tip that he felt was important to pass on so that you don't get surprised at the end.
@@mikeh2520 Mike, go to Gordon's Food Service and get a box of food service plastic gloves. They come in three sizes, S-M-L, and when you're done you just peel them off and throw them away. No more issues with peppers!
This recipe is perfect. The moment we were done eating, I asked if I should make it again - like, immediately. If you'd love a tour of what your tongue can do, make this.
@@Samusamu57 If you think every person in Italy cooks really rustic like it's the 16th century and they don't use basic kitchen appliances like a microwave then you've clearly never been there.
Microwaving is uneven heating and often ruins texture of the ingredients. Ofc it's helpful and makes you win time but when you try to make food for YT videos)don't go the lazy way
😍😍😍It's shows how old we are chef. In 1990s I watched the Happy Cooking shows, now in 2023, I still enjoy the happy cooking by you. Thank you for the joy of cooking that you have brought us all these years. Thank you. ❤️❤️❤️
His shows with Julia are pure gold. They truly love and respect each other. Their little disagreements in cooking techniques are cute and sweet. Julia usually wins.
I love this man ever since iI had seen him in an old vid with Julia Child - he was so gallant and attentive towards her that it described his discipline towrds learning and teaching the art of cuisine. Merci!
I loved when he was asked in an interview about his restaurant in Paris in the fifties he only replied...ahhhh...that was a completely different world...
Ah, it just seems like yesterday when Jacques Pepin was the young whipper snapper cooking with Julia Child … man how time flies. He always made cooking the impossible possible.
oh, my.... ive always wanted to try that but my confidence was apparently lacking. those are the only flavors you need! Brillian simplicity!!! Just love this guy!!!
Incredibly easy and incredibly delicious - the antidote to "meal kits" - a wonderful dinner in like 15 mins. Thank you for your contributions, Jaques! Deep respect and admiration for what you are giving all of us with taste buds :).
It's always nice when a chef includes incredibly simple and affordable ingredients to make a great dish. Not everything needs to be sous vide, wagyu or have truffles in it to be delicious.
A month or so back I bought 2 cans of Anchovies 1/2 $ and have been waiting for a good enough reason to use them... I found it here, with this recipe. It's said.. Good things come to those who wait. Thank you Sir..
Over the years , I have cooked a lot of pasta . But, I have not tried adding anchovies to it . This is a new twist that I will have to try. Thank you , Jacques for the insight.
The secret magic ingredient of Italian cooking. Add anchovy fillets to oil and garlic and fry till they dissolve before adding tomatoes to make a sauce for pasta, such a depth of flavour, very rustic 👍👍👍
My first cooking job was at a pasta/pizza place in high school. On a slow day I tried anchovies for the first time and fell in love. I made a late night meal soon after with spaghetti, anchovies, garlic, oo, croutons and parsley because that is what I could find/looked like it would taste good together. My brother said Satan must be in the kitchen, but that was half my life ago and it's still a go to easy meal. I have removed croutons, added red pepper flakes, and a few other switch ups over the years, but you don't want to mess with perfection too much!
This was so good and extremely easy to make. All the negative reviewers on here can only dream of being half as good of a cook as this man. Thank you for this delicious recipe.
My earliest memory of chef Jacques was watching him debone THAT chicken. Which showed me he has serious credentials. Nowadays very few if any "celebrity" chefs can hold a candle to this man.
@@L.Spencer Easiest way to acclimate is to make a puttanesca sauce. The acnhovies disappear because they melt, and you are left with a mild fragrance in the sauce. Then as you eat more and more of it, possibly you will add more and more
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
One of the things that endears Jacque to so many people around the world is that he isn't a food snob. He loves cooking but he doesn't need the highest quality or most expensive ingredients to work with. By showing simple meals with simple ingredients he helps people of all socioeconomic backgrounds become better cooks.
I can’t agree more. I love him
I love that about him...small portions innexpenisive easy to get ingredients...☺...he knows most ppl struggle with money...unlike other Chefs who have these expensive lists of elaborate organic foods etc...
Right? And he isn't above using a microwave
He’s a product of his upbringing and his innate personality. His frugalness and endearing tips to save all food scraps to make homemade stocks is a reflection of his formative years growing up and working in his mother’s restaurant during the lean years immediately following WW2.
I love that his focus is not only on sharing his invaluable knowledge as a first-rate chef, but also his ability to connect with everyday home cooks through his recipes using fresh, wholesome food for any occasion. His recipes from Fast Food My Way showed busy cooks short on time how they can still make delicious, nutritious food for everyday meals.
He’s the real deal, without hype, unpretentious, and not out to sell, sell, sell us everything from cookware to pet food.
I was thinking the same!
I made this for dinner tonight. Exactly according to his recipe. He said for 2 or 3 people. Guess what I ate the whole dish by myself. It was so, so good.
I was wondering if I could smash that by myself. Might try it with less pasta and see!
@@mylarus Less pasta and less anchovies, unless you really like salty dishes...
Me too! I just made this last night and I couldn't stop eating it :)
Sounds like gluttony haha
@@giacomoboffi9394Ma è una bomba scusa! Mi pare che tu sia italiano e scrivo nella nostra lingua ma questo ha messo 3 spicchi d'aglio praticamente crudi...praticamente rischi un riflusso gastrico del terzo tipo! 🤦♂️ 😂
There’s no one like Jacques. He makes the simplest of recipes look so elegant and the most complex of culinary dishes look so easy to prepare. He’s a gem
So true!
I hope this guy lives forever. I could watch him cook a boot and I’d still want to eat it!
You have reminded me of the recipe for coot, contained in "A Man and his Meals" by Pratt and Bailey.
I've had a pretty rubbish day but Jacques has cheered me right up again
Same here. Hope it got better.
@@theodore6548 thank you, same for you
Man, SAME here
Hope you have a great day mate.
I agree with your statement.
This is masterful. It's cooking for weeknights, when many of us would buy a pizza on our way home from work. But even when you have no energy left at all after a long day, you can still make a dish with some real flavors, in no longer than it takes to boil the spaghetti. Top notch.
A lot healthier as well.
This is so true, yet it saddens me greatly that much younger generations than me now often turn to take out or processed rubbish that is only fit for the bin. We both taught our children to cook well daily with simple, fresh, ingredients and now their grandchildren reap the benefits.
Love to watch Jacques Pépin. No pretense, no performance. Just a master with food who is also a master teacher.
There is something deeply comforting about watching an old master do what he genuinely loves. People who are the best at what they love most. Jacques Pepin is the exemplification of this
I love this man. I wish I could sit down with him, and enjoy a glass of wine over a simple conversation for just one hour.
This dish is quite popular in Calabrian cooking in southern Italy 🇮🇹 I grew up with this, especially on Christmas Eve as one of the dishes my mom would make. Now many years later I make it for my kids and grandkids, the tradition passes on to new generations to enjoy.
This is something he's done a few times over the years. I first made this after watching him 25 yrs ago. This introduced anchovy in multiple ways to my cooking. 🙏🏾
So underrated for a burst of flavor on literally anything and so good for you! My favorite is a little on a steak with lemon or lime
I’m so glad Jacques is “back” I know he’s been through so much in the last year. A trooper.
What happened to him?
"Half a pound of pasta for 2 or 3 people" - you haven't met me Jacques. Love you 💋
Been watching you since my teenage yrs on TV I'm 44 now and still honored to have the pleasure
Isn't Jacques just the coolest? So refined and classic but so unpretentious.
What a classy little Frenchman I love this man.
Whaaat? He is still cooking, at 87 years old. Respect! (And definitely a subscription!)
He's still at it! Thanks for subscribing. We're going to publish more of these more recent videos soon.
I'm supposed to be using UA-cam to practice guitar but for the last two days I've been learning how to cook just about anything imaginable courtesy of Jaques Pepin.
I just need to say that making the sauce in the microwave is BRILLIANT! And something I'd never considered. Now, rather than messing around with another pan, I can just put ingredients in a bowl and into the microwave. Presto! Sauce! Really great idea. Merci beaucoup Monsieur Pépin ! Been a fan for a long time. This is just the latest thing I've learned from you. Cheers.
Oh, something even a kitchen disaster like me can do! Thank you Chef Pepin, you're a real treasure. Sending all the love and good wishes your way ❤❤❤
100
What a voice. It express the love of his craft
Simple yet elegant. Thorough illustration and discussion of technique. Above all, a kind, good man with whom anyone would greatly enjoy a meal, and who regularly inspires me to get up and cook! He has taught me much and made me believe I could do it well.
Elegant??? 3 cloves of raw garlic elegant??? My god🤦♂️😂😂😂
This has been a big favourite in our family for over 50 years. Apart from adding the jalapeño peppers and nuking the sauce, it's just like my Nana's.
I love this....
Top Chefs at home don't Monkey around... quick tasty food.
Done.
Holy mackerel. I made this for dinner tonight, one of the best pastas I’ve ever tasted. For my palate this is perfect.
Jacque’s boldness to taste his dishes when hot or spicy is the best part of his cooking. Just love his style.
“It’s a little hot.”
That's what you are supposed to do...How else are you going to know what your dish is going to be like and what needs to be added?
As an Italian from Rome this we call spaghetti aglio e olio Only raw version. We usually fry anchovies with oil and garlic chilli flakes but careful not to burn garlic. while spaghetti are cooking. When u cook
Anchovies they melt just giving flavour
I have never had raw but looked amazing love Jacque Pepin
Jacques is such a master. He is so right about the inconsistency of jalapeno and Serrano peppers, It's hit or miss. Sometimes they are on fire, sometimes really mild. Such a great tip that he felt was important to pass on so that you don't get surprised at the end.
Never seen that with serranos, but it’s legendary with jalapeños
Yes definetly I added red peeper flakes aweful second time fresh habanero just a tiny amount awesome
Yes the last time I chopped up some jalapeno peppers my hands felt like they had been in a flame afterwards just from handling them.
🙏🙏🙏
@@mikeh2520 Mike, go to Gordon's Food Service and get a box of food service plastic gloves. They come in three sizes, S-M-L, and when you're done you just peel them off and throw them away. No more issues with peppers!
Wonderful, simple, great cooking full of flavour with the minimum of ingredients. My mantra now in my latter years is less is more.
Best human being ever....... agreed?
Yes 😊😊😊
Agreed.
Yes!
I dunno My wife's pretty good
No. but Gandi was
It’s good to see him still doing what he loves.
God Bless!
Yes it is - so good!
Sometimes I make this in the morning to give me fresh breath all day
Pro tip 🌬
Jacques my friend.. You have enriched my life like you season your cooking.
I made this for lunch. So light and flavorful.
This recipe is perfect. The moment we were done eating, I asked if I should make it again - like, immediately. If you'd love a tour of what your tongue can do, make this.
Been watching him for the last 50 years - He is the only French cook who gets Italian food right...
Microwaving is italian culture ?
@@Samusamu57 why not? I’m guessing there are microwaves in Italy and Italian chefs use them.
@@Samusamu57 If you think every person in Italy cooks really rustic like it's the 16th century and they don't use basic kitchen appliances like a microwave then you've clearly never been there.
@@pockit5107 Yeah I've been there I know this isn't medieval times but microwave in food recipes is always a shit move, you can't deny that
Microwaving is uneven heating and often ruins texture of the ingredients. Ofc it's helpful and makes you win time but when you try to make food for YT videos)don't go the lazy way
Jacque you are the best anchovies are under utilized great recipe Thank you……
He uses the microwave!! I love him!!
This guy is my favorite "celebrity"/UA-cam chef. Amazing skill and knowledge but a humble teacher. No arrogance or show.
😍😍😍It's shows how old we are chef. In 1990s I watched the Happy Cooking shows, now in 2023, I still enjoy the happy cooking by you. Thank you for the joy of cooking that you have brought us all these years. Thank you. ❤️❤️❤️
i like the way you cook mr.pepin looks so good.
That tasted so damned good! Best seafood pasta I have ever made at home.
15 minutes for a real taste of the sea?! Genius recipe. Thank you.
Something repeated over and over, the muscles remember, always a pleasure to watch and learn.
Thank you Master Chef Jacques Pépin! Again, thank you
It is incredible how you always find the perfect ingredients! What a joy to watch!
His shows with Julia are pure gold. They truly love and respect each other. Their little disagreements in cooking techniques are cute and sweet. Julia usually wins.
Love the kitchen - it has soul. Not sterile
I love anchovies! Jacques Pepin helped me discover this tasty fish, so versatile. Thank you for another easy and delicious recipe, Chef!
Have you tried it - do you cook it exactly the same.
I tried to watch several other UA-cam chefs prepare this. They were all show and rhetoric. Jacque is perfect!
I love this man ever since iI had seen him in an old vid with Julia Child - he was so gallant and attentive towards her that it described his discipline towrds learning and teaching the art of cuisine.
Merci!
Only a true Spaghetti lover will feel this recipe. Simply superb 👍
Lots of love to you Jacques. I’m Italian Canadian and love the way you made this dish. You rock.
I loved when he was asked in an interview about his restaurant in Paris in the fifties he only replied...ahhhh...that was a completely different world...
Jacques is the best!
Still the Boss in a kitchen.
I do it with anchovies or capers,yummy
You can just tell he loves cooking :-)
Ah, it just seems like yesterday when Jacques Pepin was the young whipper snapper cooking with Julia Child … man how time flies. He always made cooking the impossible possible.
Merci Mr Pepin pour tous vos super emissions culinaire. Des l'age de 5 ans je connaissai ma passion.
Fresh , rustic , simple .. delicious
This man is master and you can tell it by looking at his kitchen . A real craftsman uses his tools. Thanks for teaching!
oh, my.... ive always wanted to try that but my confidence was apparently lacking. those are the only flavors you need! Brillian simplicity!!! Just love this guy!!!
Incredibly easy and incredibly delicious - the antidote to "meal kits" - a wonderful dinner in like 15 mins. Thank you for your contributions, Jaques! Deep respect and admiration for what you are giving all of us with taste buds :).
Thank you so much for watching.
Sir, you bring joy to my life with your simplicity, your clarity.
Just like memories of my Moms own!!! Anchovy and Garlic.....just fabulous!!!!!!
It's always nice when a chef includes incredibly simple and affordable ingredients to make a great dish. Not everything needs to be sous vide, wagyu or have truffles in it to be delicious.
Jacques is a national treasure.
I love this guy always very simple Recepies.
I love this guy
A month or so back I bought 2 cans of Anchovies 1/2 $ and have been waiting for a good enough reason to use them... I found it here, with this recipe. It's said.. Good things come to those who wait. Thank you Sir..
This is the best cooking series ever. Really good, really straightforward dishes, explained with absolute economy and zest. Wonderful!
I join the millions of people who are fans of Jacque... he's a wonderful artful person
There's no one better!
Watching him always makes me smile
How did Jacques Pepin know I was making aglio e olio for this Sunday?? Now I must but anchovies and a good wine today!
aglio olio e peperoncino
Over the years , I have cooked a lot of pasta . But, I have not tried adding anchovies to it . This is a new twist that I will have to try.
Thank you , Jacques for the insight.
This is getting close to pasta alla puttanesca. That would have anchovies, capers, Gaeta olives, and San Marzano tomato.
Awesome. Jacque is the best.
Never have I been a fan of anchovies but I tried this and it is nothing but wonderful! So simple to prepare.
The secret magic ingredient of Italian cooking. Add anchovy fillets to oil and garlic and fry till they dissolve before adding tomatoes to make a sauce for pasta, such a depth of flavour, very rustic 👍👍👍
Wow: lovely recipe!
As a 3 rd generation Italian American- in San Francisco: we make this dish very similar.
We call it 'a little bit of something'
If you don't have anchovies or you don't want to have half a tin left over, a good quality fish sauce (like Red Boat) is a great substitute!
Thanks for making a classic Italian dish!
Anchovies are fantastic! This is a simple and delicious recipe 🐟
My first cooking job was at a pasta/pizza place in high school. On a slow day I tried anchovies for the first time and fell in love. I made a late night meal soon after with spaghetti, anchovies, garlic, oo, croutons and parsley because that is what I could find/looked like it would taste good together. My brother said Satan must be in the kitchen, but that was half my life ago and it's still a go to easy meal. I have removed croutons, added red pepper flakes, and a few other switch ups over the years, but you don't want to mess with perfection too much!
He just reminds me of my Italian father with his mannerisms...so sweet and awesome chef
saw this this morning, made it minutes ago. anchovies, i love anchovies in a Caesar salad. This was an unexpected delight.
Love you Jacques Pe’pin 🌹🌻always did, always will💕. “Bon Appetit” & HAPPY COOKING! 🧑🍳
fantastic thank you , I consider add it to the pasta menu , in the restaurant that i work :-)
Thank you Jacques. Another fantastic recipe. It’s always a wonderful pleasure to watch your posts.
Just like my grandmas . Nice work
great show. he is easy going and his way of cooking şs real home cooking
This was so good and extremely easy to make. All the negative reviewers on here can only dream of being half as good of a cook as this man. Thank you for this delicious recipe.
I make a version of this. No jalepeno, but a good squeeze of lemon. Delicious.
My earliest memory of chef Jacques was watching him debone THAT chicken. Which showed me he has serious credentials. Nowadays very few if any "celebrity" chefs can hold a candle to this man.
My day is now complete watching Jacques 😊 simple elegant and tasty.😊😊😊
*_HEY, GEORGE. I CAN BENCH 285 POUNDS FOR 8 REPS ON THE FLAT BENCH._*
Very simple ingredients but I bet it taste great, I already love anchovies on pizza so i am definitely going to try this!
Best ever pasta!!! Love it!!! One of my favourites
I know what I’m going tobe cooking tomorrow! Thank you, Jacques!
Absolutely beautiful thank you jacques for this lovely recipe your voice calms the soul God bless you sir all the best
God Bless this great man.
Yes. Simple and easy, home made staple dish ready in 20 minutes or less.
Anchovies are one of God's special gifts, for sure. All around healthy, tasty and boomness
I think I need to cultivate an appreciation for them. I do like Caesar salad...
@@L.Spencer Easiest way to acclimate is to make a puttanesca sauce. The acnhovies disappear because they melt, and you are left with a mild fragrance in the sauce. Then as you eat more and more of it, possibly you will add more and more
@@richardcorsillo9819 Yes, anchovies are not used often enough. They break up and add that umami component to sauces, etc.