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 ...

Jacques and Claudine prepare a sumptuous Easter dinner for friends, starting with Caviar. Salmon Steaks with a tangy, fresh Sorrel Sauce make an easy first course. And of course, there's lamb -- in ...

Called "soupe à l'oignon" in France, classic French onion soup includes beef stock, dry sherry, Worcestershire sauce, and plenty of caramelized onions. Use Emmental or Gruyère cheese for the golden, ...

It's step-by-step introduction to the fine art of bread baking as Jacques makes a classic Country French Bread. He and Claudine then fill the loaf with a mélange of shrimp, scallops, salmon and ...