Jacques Pépin

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

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

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.