Courtesy Houghton Mifflin Harcourt
Though you can see him whenever you please in how-to videos on foodandwine.com, it's not every day that you get to meet Jacques Pépin. Today, San Franciscans had that opportunity at Ominvore Books, where the French master chef chatted about his new book, Essential Pepin. Those seeking digital instruction at home can try his inventive Chicken Bouillabaisse, inspired by the tomatoey-fennel flavors of the traditional seafood stew, but filled with chicken, kielbasa and potatoes.
Related: More Recipes from Jacques Pépin
French Main Courses
Dishes from the French Masters
© Lucy Schaeffer / Chicken Thighs
For the first time in its 14 years of existence, Mario Batali’s Babbo opened for lunch today. Dinnertime reservations are notoriously hard to secure at the New York restaurant, which, according the menu obtained by Eater, served Turkey Porchetta and Orecchiette with Stinging Nettles and Salami this afternoon, along with a $49 four-course prix fixe —$20 less than the cheapest tasting served in the evenings. While the new daytime hours will make it easier and more affordable to try Babbo, this recipe for crispy Chicken Thighs with Garlicky Crumbs and Snap Peas is the fastest and cheapest way to taste Batali's food. Anchovy fillets mixed into the bread crumbs adds a salty, complex flavor to the quick-cooking dish.
Related: More Great Dishes from Mario Batali
Great Grilled Chicken Recipes