Jacques Pépin

A 4-ingredient glaze spikes holiday ham with extra flavor, while a gentle poaching to start keeps it extra juicy.

Achieve an immaculate golden bird in under an hour using chef Jacques Pépin’s foolproof technique.

Caramelized almonds make this dense, velvety chocolate mousse party-ready.

Salt cod and potatoes form the base of brandade, a classic French appetizer gratin that’s make-ahead- and party-friendly.

This recipe for eggs en cocotte calls for a stovetop steaming method rather than an oven-baked one, which means you can sit down to brunch even faster.