The Plumed Horse in Saratoga Village is hosting a tribute dinner in honor of French chef and author Jacques Pépin on Nov. 14. Pépin is known for launching several award-winning restaurants in France ...

The influential French American chef, author, television personality and educator Jacques Pépin has spent seven decades teaching home cooks that French cooking doesn’t require formal training or fancy ...

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 ...

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 ...

I’ve written in the past about my one personal encounter with global superstar chef Jacques Pépin, but in case you didn’t read it — did I mention that I once met Jacques Pépin?! But enough about me.

The opportunity to get tangible learning experience in a restaurant that has a deep appreciation for food and the people who make it isn’t the norm these days. However, it makes Symon happy to see how ...

Diwali, also known as Deepavali or Deepawali, is the Hindu festival of lights, and it falls on Monday, Oct. 20. Fitoor Santa Monica is celebrating with a limited-time Celebration Menu that highlights ...

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 ...

Jacques Pépin reflects on his legendary career and last meal memories. Florida property tax to be eliminated for seniors under new proposal NFL Films' deleted video of Brian Branch draws Lions' ire ...

Oysters on the Half-Shell, Home-Smoked Salmon, Foie Gras, Braised Duck and Bûche de Noël. Jacques and Claudine prepare the Christmas feast of their dreams, starting with Oysters on the Half-Shell, ...

From “The Art of Jacques Pépin” by Jacques Pépin, who writes: “This is a classic recipe, usually made with veal, but it works just as well using a chicken breast, which is much easier to find and less ...