On December 18th, the great chef, author, and culinary educator Jacques Pépin turns 90 years old. This week, Louisiana Eats celebrates by bringing you our interview with Jacques as he shares stories ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Jacques Pépin demonstrates the many takes it takes to perfect a recipe. Legal analysts react to Trump’s plan to terminate Biden executive orders Macaulay Culkin Talks About 'Home Alone' Accident That ...

Getting your Trinity Audio player ready... Homeward Bound of Marin and the Jacques Pépin Foundation raised more than $10,000 to support culinary job training for unhoused and economically ...

Among names like Julia Child, Alain Ducasse, and Auguste Escoffier, Jacques Pépin has cemented himself as a culinary legend. The French chef has received 24 James Beard Awards, written over 30 ...

When I was a young 20-something, on my own for the first time, I couldn't afford extra expenses, so I didn't have cable (This was way before streaming services). As a result, I watched a lot of public ...

The Plumed Horse in Saratoga Village is hosting a tribute dinner in honor of French chef and author Jacques Pépin on Nov. 14. Pépin is known for launching several award-winning restaurants in France ...

The influential French American chef, author, television personality and educator Jacques Pépin has spent seven decades teaching home cooks that French cooking doesn’t require formal training or fancy ...

Jacques Pépin offers an ingenious saute method in this chicken thigh dish. He makes slits on the flesh side of the thighs along the bones so they cook faster, then sets them skin side down in a dry ...

Jacques Pépin’s Creme au Chocolate is a cross between chocolate mousse and chocolate pudding, made with a custard of milk, eggs, and sugar that boils briefly. He stirs the hot mixture into bittersweet ...

I’ve written in the past about my one personal encounter with global superstar chef Jacques Pépin, but in case you didn’t read it — did I mention that I once met Jacques Pépin?! But enough about me.

The opportunity to get tangible learning experience in a restaurant that has a deep appreciation for food and the people who make it isn’t the norm these days. However, it makes Symon happy to see how ...