Jacque pepin

Jacques Pépin's recipe for chicken liver pate is surprisingly simple. Butter and Cognac lend the spread a rich, mellow flavor and a silky-smooth texture to the dish.

My daughter walked in and said, "Wow, that's like something you made for us back when you didn't work." I had to laugh because she was right. Years ago, when I stayed at home, I spent most of my day

Our Jacques Pépin recipes will teach you everything you need to know to make the perfect soufflé, but also how to make a stunning duck a l'orange, crêpes, omelets, gnocchi Parisienne, and other French classics. Here are some of Jacques Pépin's essential recipes.

A blog about fresh, healthy food, made from scratch with a little home keeping, light homesteading, tips and gardening tossed in.

Worried that holiday entertaining may put you in danger of overspending? Preserve your bank account and those joyful festive feelings by serving your friends onion sandwiches. We assure you, they come with the utmost of culinary pedigrees.

I’ve always been a little wary of baking. You usually need special ingredients and equipment, and you need to use precise measurements. This doesn’t match up with my normal use-whatever…

The spare mushrooms in Pépin's kitchen can teach us a lot about cooking.

Serendipity is a luxury lifestyle brand celebrating life in Fairfield & Westchester Counties, NYC, the Hamptons, Martha’s Vineyard and Nantucket.

When I asked chef Jacques Pépin about his favorite childhood dishes, he fondly brought up this soup. He mentioned that it was simple, versatile, comforting, and satisfying — all qualities I agree that this delicious soup has. Jacques says, “Leeks and potatoes are commonly made into creamy vichyssoise. For Parisian potage, the leeks and potatoes are cut into very small pieces, stewed in a little butter for a couple of minutes, and then cooked with chicken stock.