This isn’t just another roast—it’s the prime rib recipe Chef Jean-Pierre swears by. With bold flavor, a beautiful crust, and ...

Flambéed tableside with citrusy liqueur and silky orange sauce, Chef Jean-Pierre’s crepe suzette is a showstopping classic.

From France to Florida Born in Pont-l’Eveque, Normandy, Leverrier learned the art of cooking from his mother. He once remarked that if you gave her $10 she could put a meal on the table for 10 ...

Today, in Part Two of our talk with Chef Jean-Pierre, the man behind the local cooking school, we talk about food trends, blogging, and other chefs. For Part One of our interview, click here. Do you ...

I've always cooked, my whole life. When I was 12, I worked in a butcher shop. On the holidays from school vacations, I always had a job and it was always a food-related job. Breadmaking, what have you ...