MADISON, Conn. — Jacques Pépin, probably the most famous French chef in America, doesn’t want to be called “chef.” “I’m not a ...

Jacques Pépin shares his go-to cocktail is a twist on a classic that pairs well with dinners, and is an easy-to-make pairing ...

In an exclusive interview with Food & Wine, Jacques Pépin revealed the two-ingredient cocktail he used to make for himself ...

We may receive a commission on purchases made from links. Of all of Jacques Pépin's most enduring tips for home cooks, cooking fish en papillote might be a favorite. The recipe is included in his ...

Poached Ray Valerie, Beef Shell Roast Napa, a Creamy Onion Custard and blackberry sauce. Jacques and Claudine make a comforting, stay-at-home menu. They start with Poached Ray Valerie in Brown Butter.

Profiteroles with Pastry Cream, "Swimming Swans," Parisienne Gnocchi and Gougère. Jacques makes pâte à choux -- the simple cream puff dough that is the basis for a variety of sweet and savory dishes.

Anyone who's ever tossed a salad has probably wondered why this happens: Sometimes, instead of a light, even coating, the vinaigrette seems to latch onto just a few leaves like a clingy guest at a ...

Frisée Salad, Cassoulet and icy Grapefruit Granité, spiked with a splash of vodka. It's hard to imagine a better way to warm up after a day in the snow than a cozy French "soul food" supper. For ...

Oysters and Asparagus, Strawberry Napoléon and Black Raspberry Jam Dartois Tart. Jacques shows Claudine how a single basic puff pastry dough can be turned into everything from hors d'oeuvres to ...

Essential Pépin, Jacques Pépin’s newest cooking series, airing on KQED this fall. In his 13th show with KQED, the legendary chef and renowned teacher once again shares his food, family, and passion ...