Eggs Jeannette (or Oeufs Jeannette) is named after Pépin’s mother, Jeannette. This is the dish that Pépin says she made for him regularly and he hasn’t seen it anywhere else. To make them, you mix ...

Forget the gourmet extravaganzas—sometimes, culinary magic lies in the simplest of recipes, like scrambled eggs. Whether you're feeding a ton of people or just yourself, scrambled eggs are the ...

This recipe is for Jacques Pépin’s Crème au Chocolat (Chocolate Cream) from the food section of The Boston Globe.

Lidia has her friend Jacques Pépin in the kitchen and they’re cooking eggs! To accompany her latest special, Lidia also hosts a series of short cooking videos. Each reflects her beloved teaching style ...

"I often have leftover rice—from going to a Chinese restaurant, or just leftover from something I cooked at home, sometimes plain, sometimes seasoned in one way or another—and when I do I like to put ...

Jacques Pépin picks chanterelles every summer in the backyard of his Connecticut home. They pop from the ground, wavy golden goblets waiting for him in the shade. Those chanterelles, prized by chefs ...

That old culinary workhorse, the chicken, gets a clever consideration in this delightfully illustrated combination cookbook and memoir. In laying out the dozens of recipes, venerable chef Pépin ...