This Sicilian caponata recipe offers a flavorful way to prepare eggplant with tomatoes, celery, olives and capers. Chef Jean-Pierre walks through the cooking process, starting with cutting and ...

Chef Jean-Pierre shows how gentle cooking and real butter can transform an ordinary fish fillet. The result is flaky, juicy and finished with a bright lemon-caper sauce. His simple technique delivers ...

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. I like ...