Related: How To Make the Perfect Classic Quiche, According to Legendary Chef Jacques Pépin (And His Mom) Jacques Pépin, ...
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 ...
Legendary chef Jacques Pépin invited The Post to his home kitchen to teach food reporter Tim Carman how to make the perfect French omelet.
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The Best Way to Use Up Overripe Bananas, According to Jacques Pépin (and No, It's Not Banana Bread)
Bananas have a flair for drama. One minute they’re perfectly yellow with just the right amount of speckle, and the next—bam—they’ve crossed over to “banana bread material.” It’s as if they wait for ...
When Pépin has several pieces of cheese lingering in his refrigerator, he’s likely making one thing: fromage fort. This ...
Today, Jacques Pépin turns 90 years old, and it would be an understatement to say that over the past nine decades, this French chef has left his mark on the culinary world. Throughout his career, ...
MADISON, Conn. - Jacques Pepin's new kitchen would make even the most reluctant cook willing to try. From the artistically arranged rows of hanging stainless, cast-iron and copper pans to the ...
Jacques Pépin stands in the walkway to the kitchen that he built behind his Madison home for filming purposes. SHAHRZAD RASEKH / CT MIRROR Jacques Pépin picks chanterelles every summer in the backyard ...
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