In a large sauce pan, combine milk tapioca, sugar and pudding. Bring to a boil, stirring constantly. Remove from heat and add vanilla. Spoon into four dessert cups and cover. Refrigerate for two hours ...

For decades I’ve admired Chef Jacques Pepin. As a cookbook author, teacher, and PBS TV star, he changed the way I cook and think. Recently I took great delight when Food and Wine magazine arrived. His ...