About Jacques Pepin

Jacques Pepin

Jacques Pepin really needs no introduction, though we thought we'd offer a gentle reminder that he's a celebrated French chef and the author of nearly two dozen cookbooks. Before coming to the United States, he served as a personal chef to three French heads of state. He has since appeared regularly on PBS programs for more than a decade, hosting more than 300 cooking shows. Pepin is also a contributing editor for Food & Wine and the dean of special programs at the French Culinary Institute in New York City. He was honored with a James Beard Foundation Life Achievement Award in 2005.

Jacques Pepin Oysters Rockefeller Recipe

Oysters Rockefeller

There are few chefs we trust to reinvent classics like oysters Rockefeller. Jacques Pépin is one of those chefs.

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Soft Caramels

Soft Caramels

Soft, creamy, easy-peasy, foolproof caramels wrapped in wax paper for gift-giving are certain to earn you heaps of loot from grateful giftees.

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Brown Rice

Brown rice is the perfect complement for tender, spicy lamb curry or any stew with a rich braising liquid. Make the rice while the meat is cooking.

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Sauteed Okra

Okra, a staple of Southern cooking, is given the French treatment at the hands of Jacques Pepin. Lightly sauteed and tossed in butter, it’s a great side.

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Pear Chutney

Sugar—well, molasses—and spice and everything nice. That’s what pear chutney is made of.

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