The iconic French chef Jacques Pépin has a tried-and-true method for making delicious cabbage that's bursting with flavor.

Oyster-and-Corn Chowder, Rib Roast, Yorkshire Pudding, Salade Tulipe and Ice Cream. It's December 31st chez-Pépin, and Jacques and Claudine start with an Oyster-and-Corn Chowder. Jacques' traditional ...

Jacques Pépin started his training at the age of 13 in his hometown of Lyon, considered the gastronomical capital of France. He cooked at the world-famous Plaza Athénée in Paris and was the personal ...

Pépin’s mac and cheese is a simple stovetop version built around a classic béchamel sauce with cheese added at the end. There ...

Mychal’s Learning Place in Hawthorne is one of 20 national recipents of the Jacques Pépin Foundation’s Winter 2026 culinary ...

If you’re not familiar with Jacques Pépin, let me introduce you to the culinary grandfather you never knew you needed. Pépin is a legendary French chef, author and TV personality who’s been cooking ...

When Pépin has several pieces of cheese lingering in his refrigerator, he’s likely making one thing: fromage fort. This ...

You might assume that Jacques Pépin is strictly a wine guy — he’s a French-born chef, after all. But while the legendary cookbook author, television personality, and former personal chef to French ...

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 ...

It's not an exaggeration to describe Jacques Pepin as the founding father of Oceania Cruises' culinary philosophy. He was the line's first executive culinary director, partnering with Oceania in 2003.

If we kept truffles in the fridge, we'd start storing the beer next to them too. Merlyn is an editor of news and trending content for Food & Wine's news vertical. Her writing focuses on the ...