I ran across a video of legendary chef Jacques Pépin making a simple asparagus dish with a butter sauce and knew I had to have the recipe for my spring suppers. (It would also be awesome for Easter.) ...

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 ...

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 ...