Thomas keller

Food & Wine's mashed red potatoes skip the more annoying parts of preparing this Thanksgiving side dish. No need to peel the potatoes or sweat trying to get everything completely smooth — here, chunky is a good thing.

Chef Thomas Keller, author of Ad Hoc at Home, explains how to season food with salt and vinegar, and why you should temper your food.

The chef worked in kitchens for over 20 years before buying The French Laundry—and has a secret hack for ordering In-N-Out fries

James Beard award-winning chef Thomas Keller offers his recipe to make caesar salad from scratch. Straight from the kitchen of Thomas Keller’s continental-style restaurant TAK Room, thi…

Chicken paillard is a versatile dish, great in a range of preparations as lunch or as a light supper.

“If there’s a better fried chicken, I haven’t tasted it.” – Thomas Keller. When words like these come from one of my most admirable chefs, how could I not give it a sh…

Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.

Brining is any chef's secret to flavorful, succulent, crispy-on-the-outside-juicy-on-the-inside chicken. Read on for how I learned to brine and roast chicken while working at Thomas Keller's Bouchon Bistro in Yountville, California. No time for a brine? No problem! You can still roast up an amazing chicken. The professional secrets to crispy skin and juicy flesh are a high oven temperature and letting the chicken rest before serving.

“We never make a lobster boil for 2 or 4 people—it’s always going to be for 8, 12, 16, 20, 24. The bigger the pot, the bigger the party. The bigger the party, the more fun we’re having.” - [Chef Keller](https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques-iii-seafood-sous-vide-and-desserts) One of Chef Keller’s fondest culinary memories involves being on the beach in Nantucket with his brother, Joseph, preparing festive lobster boils—a New England tradition.

Find out how these legendary chefs make their turkey, gravy, squash and cranberry sauce.

You don't need a laundry list of ingredients to make roast chicken taste incredible.

Not quite Newton’s Third Law of Motion but with every new month comes a new or regenerated restaurant rumor. The one we’re tackling today involves Thomas Keller and Azul, which has been spinning around in the vast rumorsphere for a while now. At one point we heard the stellar chef was planning to open in … Continue reading "Rumor milling: Thomas Keller not opening in Miami"

Thomas Keller on That 'New York Times' Review and the Future of Per Se

As the French Laundry in Napa Valley turns 20, a look at chef Thomas Keller's life-changing perfectionism.

Beloved by generations of French cooks, cassoulet is a rustic, slow-cooked dish made with white beans and a lavish assortment of meats, from duck confit or foie gras to sausages and succulent cuts of pork, lamb or poultry. Here, we feature an adaptation of the Languedoc specialty from Thomas Keller, the internationally acclaimed chef of The French Laundry, in Northern California. To simplify the dish for home cooks, Chef Keller developed his cassoulet recipe for us utilizing the All-Clad…

You can make Thomas Keller's Ad Hoc fried chicken at home. Lemon-brined for 12 hours and seasoned with herbs this is super juicy and perfectly crispy fried chicken. Although it takes time to prepare, it's totally worth it.

Alice Waters pays tribute the the acclaimed chef.

This rustic stuffing from Thomas Keller's Bouchon Bistro is made with crusty Italian bread and laced with fresh herbs, aromatics, and sausage. The staff at the restaurant makes it as part of their annual tradition of serving a Thanksgiving feast to Yountville-area veterans and their families.

Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.

These glazed fennel bulbs make a stunning side dish. This is an adapted version of Thomas Keller's general technique for braising all vegetables.