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

An open jar of pear chutney with a cut pear and some leaves lying beside it.

Pear Chutney

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

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Jacques Pepin Oysters Rockefeller

Oysters Rockefeller

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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

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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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How to cook brown rice

How to Make Brown Rice

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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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