Jacques pepin

The crust for this easy, impressive French apple tart is the pat-in-the-pan type that puffs up just slightly around the simply cut apple wedges.

A blog about fresh, healthy food, made from scratch with a little home keeping, light homesteading, tips and gardening tossed in.

A glimpse behind the scenes of Weekends with Yankee’s third season, debuting this spring.

Serves 2 "Whether you call it pasta fagioli, pasta e fagioli or pasta fasul, pasta fazool, the name translates to “pasta and beans.” This is a rustic,

Chef Jacques Pépin joins us to discuss his latest cookbook, a perfect beginner cookbook for a new generation of home cooks looking for advice from one of most trusted chefs in the world.

This is probably the most elegant potato salad I’ve ever mad. Its sure to be a household favorite with its zesty, light flavors. (Of course, I made some adjustments to the recipe for my own t…

The secret ingredients are butter and charm.

While many of us are staying at home and cooking more, Jacques Pépin's unpretentious approach is just the comfort we need. And what is more comforting

This Jacques Pépin recipe is absolute perfection. It's easy to make and has the same delectable appeal of deviled eggs, but with a twist.

Jacques Pépin shares practical cooking advice from his dynamic culinary career (and yes, sharpening your knives is nonnegotiable).

From his first cooking apprenticeship at France's Grand Hotel de L'Europe to teaching home cooks how to perfect a cheese souffle on PBS, chef Jacques Pepin's career in food has spanned six decades. He culls his favorite dishes from his years in the kitchen in his new book, Essential Pepin.

This easy recipe from Jacques Pépin stars meltingly tender braised pork shoulder along with earthy sweet potatoes and chestnuts.

This souffle recipe is the ultimate dessert recipe meets comfort food. #dessertrecipes #dessertdishes #dessertideas #sweettreats

When I asked chef Jacques Pépin about his favorite childhood dishes, he fondly brought up this soup. He mentioned that it was simple, versatile, comforting, and satisfying — all qualities I agree that this delicious soup has. Jacques says, “Leeks and potatoes are commonly made into creamy vichyssoise. For Parisian potage, the leeks and potatoes are cut into very small pieces, stewed in a little butter for a couple of minutes, and then cooked with chicken stock.

Watch how legendary French chef Jacques Pépin whips up the perfect omelettes, every time.

A spot-on video from French chef Jacques Pepin on how to follow a recipe, what can do wrong, and what you can do about it.

French Country Stew By Jacques Pepin My mother made this type of stew from the carcass of a raw chicken and its gizzards; I use pancetta instead of gizzards for additional flavor and chicken legs, which stay moist during the cooking. Jardiniere means “gardener” in French, and the vegetables change according to what is in season… Read More →

#jacques pépin #jacques pépin recipes.