French chef Jacques Pépin's mother made this souffle for his father when they married. It begins with a classic béchamel (white) sauce but then takes a turn. Instead of separating the eggs, adding the ...

After cutting off the bottom of a green cabbage and slicing the whole head in half, Pépin cuts each half into three wedges ...

Preheat oven to 375° and generously butter a 2-qt. casserole dish. In a large, heavy saucepan bring water, half-and-half, and salt to a boil. Stir in the grits, reduce heat to medium-low, and cook, ...

Ingredients: 4 or 5 medium croissants (baked) 6 ounces cream cheese softened 1/2 cup butter softened 3/4 cup maple syrup divided 10 eggs 3 cups half-and-half 1 teaspoon ground Cinnamon Powdered sugar ...

You might expect French chef Jacques Pépin's favorite childhood dish to be pain au chocolat or pommes frites, but he still ...

"For an elegant first course for a nice dinner you can make these cream cheese soufflés, which are extremely easy to do. A mixture of whipped cream cheese and an egg is placed into some little ...

This recipe is a tribute to his grandmother's version and almost as good. Lefebvre slow-braises veal shanks in a rich, aromatic sauce until the velvety meat falls off the bone. Lefebvre’s take on the ...

Celebrate World Vegetarian Day with mushroom and cheese soufflé toast. These toasts feature golden, airy soufflé paired with savoury mushrooms, served on top of crisp bread. An elegant vegetarian ...

Melt the butter in a pan. Use some of the melted butter to grease a 6 inch souffle ramekin, then add the breadcrumbs. Turning the dish around, coat the sides and base in the breadcrumbs and knock out ...

Early one morning in January, I saw a fox squirrel scurrying in the arborvitae out back. It appeared to be building a nest. I've been concerned for the squirrels in our yard. Their home was the river ...