Summer isn't necessarily prime pasta time (unless you count pasta salad), but if anyone could convince us to get some water boiling on the stove in a heatwave, it's the one and only Jacques Pépin. His ...

Cook your way through these dishes from iconic chef Jacques Pépin to build a solid foundation in French cooking — and enjoy some amazing fare while you're at it. Jodie Kautzmann is an editor, baker, ...

Pasta fagioli, or "pasta and beans," is a filling dish with pantry friendly ingredients. Pépin's version uses cannellini beans. “Whether you call it pasta fagioli, pasta e fagioli or pasta fasul, ...

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 ...

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Pépin came up with his recipe for shrimp-stuffed portobello mushrooms when he was working in Paris in the 1950s. "I remember doing escargot, or the snail in French, and instead of putting them in the ...