This cozy dish, reminiscent of beef bourguignon, was a specialty of Jacques Pépin's mother. Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work ...

NEW ORLEANS – Chef Alon Shaya, a multiple James Beard Foundation award-winner, will host a special fundraising dinner at Miss River, the signature lobby-level restaurant in the Four Seasons Hotel New ...

Saba, a tart grape juice syrup, is drizzled over creamy goat cheese, olive oil, and fresh herbs then baked until bubbly. This recipe, from 2007 F&W Best New Chef Gavin Kaysen of Spoon and Stable ...

Freshly cracked black pepper adds a subtle verve to this sweet, creamy freeform fruit pastry. For this simple yet sophisticated pear crostata, the fruit is poached in Prosecco and layered over ...

Jacques demonstrates Brandade de Morue au Gratin, a dish he regularly made for his mother-in-law. He continues with an elegant Sea Bass in Shredded Potato Skin, a flavorful broth poaching dainty ...

Since Gloria's death in 2020, Pépin's poodle Gaston keeps him company in the home. Pepin's art studio is just upstairs from the kitchen where he films his tutorials. His originals, starting at $ ...