Jaques pepin

From his first cooking apprenticeship at France's Grand Hotel de L'Europe to teaching home cooks how to perfect a cheese souffle on PBS, chef Jacques Pepin's career in food has spanned six decades. He culls his favorite dishes from his years in the kitchen in his new book, Essential Pepin.

French Country Stew By Jacques Pepin My mother made this type of stew from the carcass of a raw chicken and its gizzards; I use pancetta instead of gizzards for additional flavor and chicken legs, which stay moist during the cooking. Jardiniere means “gardener” in French, and the vegetables change according to what is in season… Read More →

In a new series recorded for American Masters filmed in his home in the spring of 2020, Chef Jacques Pépin teaches us many of his favorite family dishes.

My daughter walked in and said, "Wow, that's like something you made for us back when you didn't work." I had to laugh because she was right. Years ago, when I stayed at home, I spent most of my day

Jacques Pépin shares practical cooking advice from his dynamic culinary career (and yes, sharpening your knives is nonnegotiable).

The French food icon talks about ways to keep things simple in the kitchen — from making baguettes in a food processor to using instant vanilla pudding in a Barvaroise cream.

What makes Jacques Pépin's olive tapenade so special is the clever mix of olives, dried figs, mint and capers.

When I asked chef Jacques Pépin about his favorite childhood dishes, he fondly brought up this soup. He mentioned that it was simple, versatile, comforting, and satisfying — all qualities I agree that this delicious soup has. Jacques says, “Leeks and potatoes are commonly made into creamy vichyssoise. For Parisian potage, the leeks and potatoes are cut into very small pieces, stewed in a little butter for a couple of minutes, and then cooked with chicken stock.

This was one of those meals that just fell into place. The Wife had set out fish to defrost ( Wild Marinated Soy Ginger Cod from Trader ...