Jacques Pepin’s family recipe for cheese is a frugal approach to using scraps of cheese that’s a very traditional French thing. A delicious, boozy, cheesy, French thing.
Sugar—well, molasses—and spice and everything nice. That’s what pear chutney is made of.
There are few chefs we trust to reinvent classics like oysters Rockefeller. Jacques Pépin is one of those chefs.