Jacques Pépin shows us how to make Grandma’s Favorite Steak, named for his mother-in-law, Julia. Inspired by flavors from Puerto Rico, this steak uses lime (or substitute lemon if you don’t have one, ...

Jacques Pépin set the stage for what we know today as the modern chef. His work was never one-dimensional—whether he was pioneering cooking shows on TV, writing cookbooks (he’s penned more than 30), ...

The most delicious roast chicken I’ll ever eat came from a Stop & Shop near Madison, Connecticut, where the bird cost $12 raw ...

Add Yahoo as a preferred source to see more of our stories on Google. If you live, as I do, in a family with food at the heart of it, there’s a strong chance you grew up watching Jacques Pépin. Nary a ...

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From Lyon beginnings: Raised near Lyon during WWII, Pépin learned cooking from his mother and began his apprenticeship at 13, eventually working at the famed Plaza Athénée. French cuisine in America: ...

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 ...

“Every chef, and especially Jacques, will tell you, it impossible to be successful without the support of your spouse.” – The Jacques Pépin Foundation. Jacques shows us how to make his wife, Gloria’s, ...

Earlier this month I had the most wonderful experience. I cooked alongside three other home cooks in the most perfect setting — Cook, Cork & Fork in Palatine — to raise funds for the Jacques Pépin ...

Food purists take note: A new cookbook says it's okay to use a food processor to make a baguette with no kneading, instant vanilla pudding in a Bavarian cream and even a bag of mixed frozen vegetables ...