Jacques Pépin is proof that beautiful cooking doesn’t need to rely on excess or luxury ingredients in order to be delicious. The renowned chef grew up in France during World War II's rationing, an ...
‘So simple. So delicious.’ said one fan. Few chefs have the years’ long legacy that French chef Jacques Pépin has. With his resume of 24-time James Beard Foundation Award winner, Emmy Award-winning ...
After cutting off the bottom of a green cabbage and slicing the whole head in half, Pépin cuts each half into three wedges (six in total). The chef places the wedges on a foil-lined baking sheet and ...
Hosted on MSN
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 ...
Tasting Table on MSN
Jacques Pépin's Favorite Butter Proves You Can Bake Like A Pro On A Dollar-Store Budget
Like any gourmand, Jacques Pépin has his indulgent favorites, but he loves bread and butter too, and for Pépin, that butter is budget-friendly.
Rincon Hill Farm and Santa Barbara Culinary Experience hosted one of the famous chef’s 90 for 90 celebratory dinners.
If you’re not familiar with Jacques Pépin, let me introduce you to the culinary grandfather you never knew you needed. Pépin is a legendary French chef, author and TV personality who’s been cooking ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback