Are you a master of leftovers? In this episode of Today's Gourmet, Jacques Pépin makes a delicious meal using ingredients he has on hand. He starts with a rustic and hearty pea soup made with leek and potato and other ingredients from his garden. For the main course, Jacques makes a classic grilled triangle steak using a "Butcher's cut" and served with peas, carrots, and herbed butter. For dessert, try his stewed plum and pistachio in filo recipe.

This episode is packed with kitchen tips including how to pick an inexpensive cut of steak, how to make flavored "maitre'd" butter, how to shell peas, and why frozen peas are okay in Jacques' book.