Jacques Pépin’s “steak grandma” — inspired by his mother-in-law, Julia, who was from Puerto Rico — is packed with flavor and ...

Sometimes it's worth going the extra mile to make a classic dish shine, and Jacques Pépin found that this roast chicken brine ...

Chef Brad Leone learns from Jacques Pépin on how to perfect recipes with precision and technique.

Each notable chef brings their own take on technique, but on matters of food safety and hygiene, there is less room to argue.

Called "soupe à l'oignon" in France, classic French onion soup includes beef stock, dry sherry, Worcestershire sauce, and ...

Size is a key factor in differentiating between the two. Prawns are typically larger than shrimp. However, some shrimp can be ...

These Dutch oven recipes cover soups, stews, braises, breads, and roasts and make for reliable, flavorful meals that make the ...

Discover 29 delicious ways to cook with liver, marrow, fish heads, bones, and more, with recipes that highlight the best of nose-to-tail cooking.

Place anchovies, olive oil, red wine vinegar, balsamic glaze in blender. Blend until everything is well combined. Taste and add salt, pepper as needed. Coat chicken breasts in all-purpose flour (or ...

From baked Brie to croquettes, dips, and biscuits, these recipes for cheesy starters and hors d'oeuvres will have your guests coming back for more.

The Jacques Pépin Foundation recently awarded grants to three Bay Area community kitchens — Homeward Bound of Marin’s Fresh Starts Culinary Academy, Sprouts Chef Training, and The Salvation Army Napa ...