After cutting off the bottom of a green cabbage and slicing the whole head in half, Pépin cuts each half into three wedges ...

You might expect French chef Jacques Pépin's favorite childhood dish to be pain au chocolat or pommes frites, but he still ...

The influential French American chef, author, television personality and educator Jacques Pépin has spent seven decades ...

Jacques Pépin offers an ingenious saute method in this chicken thigh dish. He makes slits on the flesh side of the thighs along the bones so they cook faster, then sets them skin side down in a dry ...

Jacques Pépin’s Creme au Chocolate is a cross between chocolate mousse and chocolate pudding, made with a custard of milk, eggs, and sugar that boils briefly. He stirs the hot mixture into bittersweet ...

Legendary chef Pépin (Jacques Pépin Art of the Chicken) dishes up valuable advice for saving time, money, and effort in the kitchen. Special attention is given to repurposing leftovers, with Pépin ...

Working in the food industry for over seven decades, Jacques Pépin is one of the greats of the culinary world. But, while his repertoire has predominantly focused in bringing accessible French cuisine ...

The chefs collaborated at Cordelia, formerly Lola, creating a menu featuring veal and leeks at Pépin's request, raising more than $35,000 for his foundation.

Jacques Pépin's tutelage of French food has been indispensable throughout the years, but in the past few decades, we've really known him to be a relaxed home chef who doesn't fuss much when it comes ...

If your soup is too thin, or you want to bulk it up into a more substantial meal, there's a simple ingredient that can help thicken it up ...