When Pépin has several pieces of cheese lingering in his refrigerator, he’s likely making one thing: fromage fort. This ...

Return the meat to the pot and add carrots, garlic and bouquet garni. Add just enough water (and two big spoons of demi-glace if you have it) so that the liquid covers the meat by one-third — meaning ...

Jacques Pépin’s legendary Chicken Ballottine. This deboned, stuffed, and beautifully roasted chicken is a masterpiece of ...