Jacques Pépin cooking lesson: instant-cured gravlax

Photo: Christian C. Carter | The Splendid Table

Imagine spending a day with a living legend at his home and being lucky enough to join him in the kitchen for a one-on-one cooking lesson. That's what happened when Francis Lam visited Jacques Pépin for an in-depth conversation about his years and experiences working in kitchens around the world. After their conversation, the two went to Pépin's kitchen to make a wonderful dish of gravlax. Listen to their discussion of the dish using the audio player above and see Pépin's recipe for Instant-Cured Salmon Slices to make your own at home.

Behind-the-scenes video from Jacques Pépin's kitchen

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Francis Lam

Francis Lam is the host of The Splendid Table. He is the former Eat columnist for The New York Times Magazine and is Vice President and Editor-in-Chief at Clarkson Potter. He graduated first in his class at the Culinary Institute of America and has written for numerous publications. Lam lives with his family in New York City.