There are few chefs we trust to reinvent classics like oysters Rockefeller. Jacques Pépin is one of those chefs.
- Quick Glance
- 30 M
- 30 M
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About 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.
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.
- 45 M
- 1 H
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Steamed Lobster with Herb Sauce and Lobster Bisque
Steamed lobster and lobster bisque. What says summer in New England more? Corn and fingerling potatoes round out the feast perfectly.
- Quick Glance
- 2 H
- 4 H
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How to Make 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.
- Quick Glance
- 15 M
- 1 H
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Pear Chutney
Sugar—well, molasses—and spice and everything nice. That’s what pear chutney is made of.
- Quick Glance
- 15 M
- 1 H, 15 M
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