Our Jacques Pépin recipes will teach you everything you need to know to make the perfect soufflé, but also how to make a stunning duck a l'orange, crêpes, omelets, gnocchi Parisienne, and other French classics. Here are some of Jacques Pépin's essential recipes.

Worried that holiday entertaining may put you in danger of overspending? Preserve your bank account and those joyful festive feelings by serving your friends onion sandwiches. We assure you, they come with the utmost of culinary pedigrees.

We'll take any opportunity to express our admiration for the legendary French chef.

In April I started on one of my favorite culinary adventures so far, cooking with the infamous Jacques Pépin! Prior to April, I was in a major cooking rut. I wanted to eat good food, but I hardly ever felt like cooking and nothing appealed to me. Taking pictures of food became my nemesis and worse yet, when I would sit down to write about food, no words would come. Then I ordered two Jacques Pépin cookbooks and when they arrived I found myself very intrigued with who Jacques really was and…

Esteemed French chef Jacques Pépin spoke to PEOPLE about his 54-year marriage and his new book, Art of the Chicken, in this week's issue of PEOPLE

Jacques Pépin's recipe for chicken liver pate is surprisingly simple. Butter and Cognac lend the spread a rich, mellow flavor and a silky-smooth texture to the dish.

Although Gloria reportedly possessed some fine culinary skills of her own, Jacques Pépin evidently still often cooked for her. On December 4th, Jacques shared a video on Facebook revealing one of the recipes his wife enjoyed the most -- his version of Arroz con Pollo, or chicken and rice.

A blog about fresh, healthy food, made from scratch with a little home keeping, light homesteading, tips and gardening tossed in.

Jacques Pépin shares practical cooking advice from his dynamic culinary career (and yes, sharpening your knives is nonnegotiable).

When I asked chef Jacques Pépin about his favorite childhood dishes, he fondly brought up this soup. He mentioned that it was simple, versatile, comforting, and satisfying — all qualities I agree that this delicious soup has. Jacques says, “Leeks and potatoes are commonly made into creamy vichyssoise. For Parisian potage, the leeks and potatoes are cut into very small pieces, stewed in a little butter for a couple of minutes, and then cooked with chicken stock.