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 ...

"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 ...

Rigatoni 320 g Anchovies in oil 5 Basil q.b. To prepare the pasta with sun-dried tomato pesto, ricotta, and anchovies, start ...

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Season with pepper, and salt if needed (the anchovies will be salty). Serve the pasta in warmed bowls, with Parmesan, and the garlic ciabatta, if serving.

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

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 ...

Chefs Wesen and Pépin at Forge City Works, a Jacques Pépin Foundation recipient. Wesen: It was a crisis for many individuals and families, and also for many organizations. Non-profits suffered.

As one of America's best-known chefs, cookbook authors, and cooking teachers, Jacques Pépin has published 26 books and numerous articles and has hosted 10 acclaimed public television cooking series.

In a small bowl, combine minced garlic, chopped anchovies, ¼ teaspoon salt and olive oil. Mix well and let macerate 5 minutes. After macerating, whisk in lemon juice until dressing is emulsified.

Add the herbs and the anchovies, season with a little salt then more generously with freshly ground black pepper. Using your hands, mix together well and then form the mixture into 6-8 large patties.