48 Jacques Pépin Recipes That Will Make You a Better Cook Cook your way through these dishes from chef Jacques Pépin to build a solid foundation in French cooking — and enjoy some amazing fare while you’re at it. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on August 19, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Food & Wine / Photo by Fred Hardy II / Food Styling by Jennifer Wendorf / Prop Styling by Hannah Greenwod Chef Jacques Pépin has been part of Food & Wine’s history since his soufflé recipe appeared in our inaugural magazine issue in March 1978. Since then, he’s taught us not just the art of a perfect soufflé, but how to make show-stopping duck, crêpes, omelets, gnocchi Parisienne, and other French essentials. Mastering these Jacques Pépin recipes will make you a better cook. Love these recipes? Join MyRecipes — your personal home for recipes — to easily save and organize your favorites, plus thousands more, in one convenient place. 01 of 48 Fromage Fort Photo by Huge Galdones / Food Styling by Christina Zerkis Easy, delicious, and economical, fromage fort is a traditional cheese spread made from the leftover odds and ends of cheese mixed with white wine, garlic, and herbs. Jacques Pépin updated his family recipe after his wife, Gloria, suggested he use a food processor to speed the preparation; now it takes as little as 10 minutes. Get the Recipe Save 02 of 48 Tomato Soup with Basil Oil Food & Wine / Photo by Jen Causey / Food Styling by Margaret Dickey / Prop Styling by Josh Hoggle Use two pounds of fresh tomatoes plus a generous amount of tomato paste for a versatile soup that can be served hot or chilled. With a bit less water, it even makes a terrific tomato sauce. A drizzle of basil oil, which can be prepared up to two weeks in advance, dresses up each bowl. Get the Recipe Save 03 of 48 Plum Galette Carson Downing / Food Styling by Annie Probst / Prop Styling by Addelyn Evans Jacques Pépin’s gorgeous tart pairs in-season plums with a buttery, flaky crust that comes together easily in a food processor. Double down on the plum flavor by brushing plum preserves over the hot fruit filling. Get the Recipe Save 04 of 48 Maman’s Cheese Soufflé Greg DuPree / Food Styling by Victoria Granof / Prop Styling by Christine Keely This is the least fussy soufflé you’ll ever make. Jacques Pépin learned how to make it from his mother — she initially prepared it without separating and whipping the eggs because she didn’t know any better. Happily, the dish was a tasty success without the extra steps. Get the Recipe Save 05 of 48 Beef Stew in Red Wine Sauce CARA CORMACK Jacques Pépin’s mother served this quintessential beef stew at her restaurant, Le Pélican, where she made it with tougher cuts of meat. Jacques likes the flatiron — a long, narrow cut that’s extremely lean but becomes tender and stays moist. Get the Recipe Save 06 of 48 Chicken Liver Pâté Diana Chistruga This classic recipe for silky-smooth chicken liver pâté comes together in minutes and makes a terrific appetizer. Don’t worry if you have leftovers — just pop them in the freezer to enjoy later. Get the Recipe Save 07 of 48 Leeks with Tomato Vinaigrette Greg DuPree / Food Styling by Victoria Granof / Prop Styling by Christine Keely Serve these tender braised leeks with sliced grape tomatoes and a tangy Dijon vinaigrette for a quick seasonal side that showcases the allium’s mild, sweet onion essence. Get the Recipe Save 08 of 48 Crêpes Suzette Greg DuPree / Food Styling by Victoria Granof / Prop Styling by Christine Keely Jacques Pépin’s lacy crêpes are dipped in a buttery, orange-flavored sauce and piled into a skillet before they’re doused in Grand Marnier and Cognac, then flambéed. We can already hear your guests’ oohs and ahhs. Get the Recipe Save 09 of 48 Watermelon Salad with Feta and Mint Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Jacques Pépin cuts a small, seedless watermelon into rounds with a melon baller for this easy summer watermelon salad with refreshing mint, briny olives, and savory feta. Get the Recipe Save 10 of 48 Gnocchi Parisienne Greg DuPree / Food Styling by Victoria Granof / Prop Styling by Christine Keely Yes, you can simply boil and serve gnocchi, but for a real textural delight, pop them in the oven after they come off the stove. Here, the choux-based gnocchi are arranged into a baking dish, drizzled with melted butter and olive oil, sprinkled with Parmesan cheese, and baked until they transform into pillowy puffs, crisp and golden on the outside with light, custardy centers. Get the Recipe Save 11 of 48 Chocolate Almond Cake Food & Wine / Photo by Brie Goldman / Food Styling by Charlie Worthington / Prop Styling by Natalie Ghazali Sweet almond paste and unsweetened cocoa powder combine with a handful of pantry staples for a sophisticated yet simple dessert that takes less than an hour to make. We especially like it with a dollop of whipped cream. Get the Recipe Save 12 of 48 Duck à l’Orange Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Jacques Pépin’s whole roast duck incorporates orange zest, orange juice, orange segments, and Grand Marnier for layers of bright citrus flavor. This recipe is a perennial favorite from his 2011 book, Essential Pépin. Get the Recipe Save 13 of 48 Ricotta Dumplings with Red Pepper Sauce Food & Wine / Photo by Brie Goldman / Food Styling by Charlie Worthington / Prop Styling by Natalie Ghazali Jacques Pépin’s creamy white ricotta dumplings are elegant yet easy to make. Simply combine the ingredients in the food processor, then drop the batter into boiling water by the tablespoon and cook until tender. The luscious red pepper–tomato sauce is a beautiful accompaniment. Get the Recipe Save 14 of 48 Shortbread-Raspberry Gratin Food & Wine / Photo by Fred Hardy II / Food Styling by Jennifer Wendorf / Prop Styling by Hannah Greenwod Made with only frozen berries, store-bought shortbread cookie crumbles, sugar, and butter, these effortless individual gratins are ready to serve in just 45 minutes, with optional dollops of sour cream. Get the Recipe Save 15 of 48 Les Oeufs Jeannette (Eggs Jeannette) Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Gabe Greco Jacques Pépin makes his favorite childhood egg dish, named after his mother, by browning stuffed egg halves in a skillet, coating them in a Dijon dressing, then serving them with crusty bread. Get the Recipe Save 16 of 48 Vegetables à la Grecque Food & Wine / Photo by Jake Sternquist / Food Styling by Sammy Mila / Prop Styling by Breanna Ghazali With Greek flavors and French technique, poached and marinated veggies are bright, versatile, and easy to make ahead. Enjoy them as a cooling side for a summer meal, or serve them at cocktail hour next to the charcuterie board. Get the Recipe Save 17 of 48 Mémé’s Apple Tart Food & Wine / Photo by Fred Hardy II / Food Styling by Jennifer Wendorf / Prop Styling by Hannah Greenwod Jacques Pépin and his daughter, Claudine, share a version of the tart that the chef’s mother, Jeannette, would make daily at her Lyon restaurant. The filling is simple and delicious, but it’s the light, tender pastry shell that makes it special. Get the Recipe Save 18 of 48 Potatoes Dauphine Food & Wine / Photo by Rachel Marek / Food Styling by Lauren McAnelly / Prop Styling by Gabriel Greco Part mashed potatoes, part choux pastry, these fluffy French croquettes are easy to pair with a variety of mains for meals both casual and fancy. Get the Recipe Save 19 of 48 Gruyère Cheese Soufflé © CHRISTINA HOLMES This golden soufflé packs in three cheeses: Grated Parmesan lines the baking dish, nutty Gruyère is folded into the béchamel–egg white mixture, and strips of American cheese form the pretty lattice top. Get the Recipe Save 20 of 48 Chicken Bouillabaisse with Rouille Food & Wine / Photo by Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Dera Burreson No seafood? No problem. This twist on the classic dish from Marseille offers the flavors of southern France. Jacques Pépin’s chicken stew is fast and easy to assemble — it cooks in about half an hour. Get the Recipe Save 21 of 48 Choucroute Garnie Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Sue Mitchell Jacques Pépin makes this hearty Alsatian winter dish with store-bought sauerkraut and suggests using easy-to-source peanut oil as a substitute for the traditional duck or goose fat. Serve it with an array of mustards as Pépin does — he likes to include a hot Dijon, a grainy Pommery, and often a tarragon-flavored mustard as well. Get the Recipe Save 22 of 48 Crème au Chocolat Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Breanna Ghazali Jacques and Claudine Pépin’s simple crème au chocolat is pure chocolate indulgence. Similar to a silky crémeux or rich chocolate pudding, it’s made even more flavorful with a touch of instant coffee, which intensifies the bittersweet chocolate. Get the Recipe Save 23 of 48 Roast Goose with Crispy Skin Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle Separate the skin from the meat, then steam the goose before roasting — an adaptation of a Chinese technique that helps the bird baste in its own fat and ensures crispy skin. Get the Recipe Save 24 of 48 Cream Puff Fritters Food & Wine / Photo by Jason Donnelly / Food Styling by Lauren Mcanelly / Prop Styling by Natalie Ghazali Think of these fried choux pastries as the doughnut-hole version of French crullers, flavored by either a bit of orange blossom water or vanilla and dusted in powdered sugar for an irresistible treat. Get the Recipe Save 25 of 48 Brandade de Morue au Gratin (Whipped Salt Cod Gratin) © Con Poulos This Provençal dish transforms humble ingredients like salt cod and potatoes into something luxurious—whipped with milk, olive oil, and garlic until silky. Topped with cheese and baked until golden, it’s served warm as a dip with toasted baguette. Get the Recipe Save 26 of 48 Grand Marnier Soufflé Greg DuPree In 2018, Food & Wine named this recipe one of our 40 best of all time. Featured in the magazine’s premiere issue, this “towering, golden-roofed, steamily fragrant” soufflé gets its delicate orange flavor from Grand Marnier and grated orange zest that’s folded into its pastry cream base. Get the Recipe Save 27 of 48 Jacques Pépin’s Favorite Pound Cake © Edward Pond Jacques Pépin’s version of the fundamental loaf cake comes fairly close to the original made with equal parts flour, sugar, eggs, and butter; he moistens the batter with a bit of milk and includes vanilla and salt to enhance the flavor. Get the Recipe Save 28 of 48 Meatballs with Tomato Sauce © James Baigrie “You can serve the boulettes (‘small balls’) on their own with a salad, or brush them with barbecue sauce and serve with mashed potatoes,” writes Pépin. “Here, they’re topped with a quick-cooking tomato sauce dotted with tangy green olives.” Get the Recipe Save 29 of 48 Black Olive Tapenade with Figs and Mint © David Malosh This tasty tapenade combines two types of olives with dried figs and mint. It can be used as a sandwich spread, a side for crudités, or a topping for crostini. Get the Recipe Save 30 of 48 Quick-Roasted Chicken with Mustard and Garlic © Lucy Schaeffer For this quick roast chicken, Jacques Pépin splits the bird before slathering it in a mustardy, garlicky mixture fragrant with herbes de Provençe. Starting the chicken on the stove and then popping it in the oven helps keep the cooking time down. Get the Recipe Save 31 of 48 Roasted Fingerling Potato and Pressed Caviar Canapés © Ellie Miller Top roasted fingerling potatoes with sour cream and slender diamonds of pressed caviar for a simple, impressive hors d’oeuvre. Garnish with chives and serve immediately. Get the Recipe Save 32 of 48 Peas and Carrots with Two Onions © FRANCES JANISCH Coat frozen peas, carrots, and two kinds of onions in a simple, buttery thyme sauce for a wonderfully old-fashioned side dish. Get the Recipe Save 33 of 48 Maple-Baked Sweet Potatoes © Frances Janisch All you need is a bit of butter and maple syrup to make these simple sweet potatoes. Parboiling shortens the baking time and keeps them from drying out in the oven. Once tender, they can be broiled briefly to achieve a browned top. Get the Recipe Save 34 of 48 Chocolate Tartlets with Candied Grapefruit Peel © from Chez Jacques (Stewart, Tabori Chan) Candied grapefruit peel adds a balancing bitterness to Jacques Pépin’s dark chocolate pastry dusted with powdered sugar. Get the Recipe Save 35 of 48 Carbonnade à la Flamande (Flemish Beef Stew) © Con Poulos Yes, you absolutely should add beer to your beef stew — you’ll need three cans of your favorite dark Belgian-style ale — a perfect complement to the caramelized onions — for this recipe. Get the Recipe Save 36 of 48 Apricot Pâte de Fruit © Edward Pond Use a can of apricots in syrup, dried apricot halves, and apricot preserves to concentrate all that fruity flavor into these petite French candies. Roll them in large-crystal sanding sugar for a pretty sparkle. Get the Recipe Save 37 of 48 Grapefruit Granité with Mangoes and White Rum Mojito © John Kernick Jacques Pépin makes his granité with fresh pink grapefruit juice, freezing it in a solid block and then letting it soften in the fridge to serve like a slushy with a tropical sauce reminiscent of a Mojito. Get the Recipe Save 38 of 48 My Merguez with Pork and Grilled Tortilla Bread © David Malosh This Jacques Pépin recipe is from the 2007 Food & Wine Classic in Aspen. “Along with other North African dishes, merguez is very popular in France. That little lamb sausage is a classic at any backyard barbecue or picnic there, as popular as the hot dog is in the U.S.,” he says. Pépin makes his merguez with a combination of lamb and pork, forgoing the casings to form the meat mixture into small patties. Get the Recipe Save 39 of 48 Omelet with Pressed Caviar and Sour Cream © Ellie Miller Jacques Pépin stuffs a classic French omelet with sour cream, chives, and diced pressed caviar — it may be the best way to combine fish eggs and chicken eggs. Drape more pressed caviar over the top for twice the indulgence. Get the Recipe Save 40 of 48 Country Honey Apple Galette © Con Poulos You can expect nothing less than perfection from Jacques Pépin, and this free-form apple tart is no exception. Beautiful slices of softened spiced apples line a no-fuss pastry dough. Get the Recipe Save 41 of 48 Chicken Breast with Garlic and Parsley © Abby Hocking Jacques Pépin’s riff on frog legs — which uses boneless chicken breasts in their stead — tosses the meat in superfine flour before cooking to achieve a crispy crust. In just 20 minutes, enjoy this weeknight-friendly meal with lemon wedges and a glass of chilled wine. Get the Recipe Save 42 of 48 Wine-Braised Pork with Chestnuts and Sweet Potatoes © Christina Holmes For meltingly tender meat, Jacques Pépin sears pork shoulder to create a toothsome crust, then braises it slowly with stock, wine, chestnuts, fresh herbs, and sweet potatoes. Get the Recipe Save 43 of 48 Summer Fruit Soup © Evi Abeler Strawberry jam and black currant liqueur sweeten this summery dessert. Pépin stirs them into white wine, then adds stone fruit and berries for a quick poach. Garnish with sweetened sour cream. Get the Recipe Save 44 of 48 Fresh Raspberry Tart © Keller & Keller Fresh raspberries, flaky from-scratch puff pastry, and glossy raspberry jam combine in this simple, classic tart. It’s a beautiful way to show off summer berries. Get the Recipe Save 45 of 48 White Bean and Ham Stew © Con Poulos Though the ingredients of garbure, a hearty stew that hails from southwestern France, traditionally vary due to availability, Jacques Pépin’s version includes ham hocks and cabbage, topped with toasted peasant bread blanketed in melted Gruyère or Comté. Get the Recipe Save 46 of 48 Pan-Seared Skirt Steak with Anchovies and Lime © Lucy Schaeffer This is Jacques Pépin’s spin on his mother-in-law’s steak recipe, which spoke to her Puerto Rican roots. These steaks are seasoned liberally with lime juice, anchovies, and garlic, and they take just 30 minutes to prepare. Get the Recipe Save 47 of 48 Garlicky Cherry Tomato and Bread Gratin © David Malosh When tomato season has passed, turn to this basic gratin from Jacques Pépin — cherry tomatoes add color to an off-season menu, sweeten while roasting, and hold their shape well. Get the Recipe Save 48 of 48 Skillet Apple Charlotte © Lucy Schaeffer In this quick version of the classic dessert, apple wedges are sautéed with honey and maple syrup, then topped with buttered toast. Dollops of sour cream make it ready to serve. Get the Recipe Save Explore more: Food World Cuisines European Cuisines French Cuisine Was this page helpful? Thanks for your feedback! Tell us why! Other Submit