Cook your way through these dishes from iconic chef Jacques Pépin to build a solid foundation in French cooking — and enjoy some amazing fare while you're at it. Jodie Kautzmann is an editor, baker, ...

"Cooking shrimp in the shell maximizes its flavor. This stock is quite spicy, and the shrimp should be cooked at least 2 hours ahead and left in the liquid. Eat them at room temperature, sucking out ...

Legendary chef Pépin (Jacques Pépin Art of the Chicken) dishes up valuable advice for saving time, money, and effort in the kitchen. Special attention is given to repurposing leftovers, with Pépin ...

If you're familiar with French cooking, then there's a good chance you've heard to les oeufs Jeannette, stuffed and pan-fried ...