“There is nothing as good as butter and bread. Never throw out old bread.” - Budget Tuesday. Call them miserly, stingy, or just plain cheap, French chefs have a reputation for squeezing every last morsel of satisfaction from any food product. Many of us who have worked in food service, have a story about a French chef who approached our garbage can and accusingly pulled something out, and followed up with a lesson on the 14 things you could use it for. Jacques has at least 14 applications for st

Budget (and Giving!) Tuesday: Butter Glazed Carrots and Olives. A simple, affordable, and elegant dish that proves great cooking doesn’t have to break the bank. Jacques Pépin shows how sweet carrots and briny olives come together in a buttery glaze for a side dish that’s full of flavor and easy to prepare. Perfect for any table, any day. Our gift to you this holiday season. Thank you all for your support this year, we are filled with gratitude. | Jacques Pépin Foundation

Budget Tuesday: Polenta Gratin. Looking for an easy and inexpensive side dish? Follow along as Chef Jacques shows how to make this simple polenta gratin. | Jacques Pépin Foundation