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 ...

Like many other culinary professionals, the Julia and Jacques Cooking at Home host learned to cook by apprenticing in ...

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, ...

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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 ...

Legendary French chef Jacques Pépin has a surprisingly simple trick for making shrimp cocktail even better. He tosses the ...