Summer isn't necessarily prime pasta time (unless you count pasta salad), but if anyone could convince us to get some water boiling on the stove in a heatwave, it's the one and only Jacques Pépin. His ...

Pasta fagioli, or "pasta and beans," is a filling dish with pantry friendly ingredients. Pépin's version uses cannellini beans. “Whether you call it pasta fagioli, pasta e fagioli or pasta fasul, ...

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From “The Art of Jacques Pépin” by Jacques Pépin, who writes: “This is a classic recipe, usually made with veal, but it works just as well using a chicken breast, which is much easier to find and less ...

Pépin came up with his recipe for shrimp-stuffed portobello mushrooms when he was working in Paris in the 1950s. "I remember doing escargot, or the snail in French, and instead of putting them in the ...

Legendary French chef Jacques Pépin has a surprisingly simple trick for making shrimp cocktail even better. He tosses the ...