Put a large saucepan of water on for the pasta and put a kettle on to boil ... Put the olive oil and anchovies into a large pan and warm slowly, stirring until the anchovies seem to melt into ...

Cover it with sliced tomatoes, some grated mozzarella and Parmesan, cracked pepper, anchovies (optional), and a few dashes of olive oil. Bake in a 425-degree oven for 8 to 10 minutes, then sprinkle ...

The best anchovies can be simply served on good bread, with or without the addition of butter. Or use them to make a compound ...

stirring often until anchovies break down and garlic is soft. Stir in pepper flakes and remove pan from heat. Cook the spaghetti in a large pot of boiling water, drain but reserve a ¾ cup of ...

"Even if you have leftover pasta, you can reuse it," he said. "Put a little bit of fresh herbs in it and a can of beans and then you have another dish." Jacques Pépin's newest cookbook ...

If we kept truffles in the fridge, we'd start storing the beer next to them too. You might assume that Jacques Pépin is ...

Drain the cooked pasta and kale, taking care to keep the kale close to the top of the pot. Heat 1 tablespoon of the anchovy oil in a frying pan and gently fry the anchovies until they melt.

Jacques Pépin is world-renowned as a chef and the host of his acclaimed and popular cooking programs on public television, and as a respected instructor, a prolific author and gifted artist ...