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 ...

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, ...

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, ...

Earlier this month I had the most wonderful experience. I cooked alongside three other home cooks in the most perfect setting — Cook, Cork & Fork in Palatine — to raise funds for the Jacques Pépin ...

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 ...

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 ...