Thomas keller

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.

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

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

“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.

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…

Thomas Keller - head chef of America's most innovative restaurant.

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.

Learn to make Thomas Keller's iconic Caesar salad at home, a dish reinvited at The French Laundry and perfect for summer dining. Support chef Keller's relief fund!

The foundation of this creamy casserole is a classic mornay sauce, a béchamel sauce to which cheese has been added—in this case, Comté, a French cheese with a complex, nutty flavor that melts beautifully. The dish comes from Thomas Keller’s Bouchon Bistro, in the Napa Valley, where the staff makes it as part of their annual Thanksgiving dinner for veterans and their families.

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

Alice Waters pays tribute the the acclaimed chef.

The most popular chicken recipe on our site is Thomas Keller’s Buttermilk #FriedChicken. And we can’t say that we’re surprised. The internet loves this recipe, and so do we. #chicken #recipe #cooking #celebritychef #dartagnanfoods #friedfood

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

Thomas Keller, renowned chef and restaurateur, has the recipes you need for simple but charming meals.

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

Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite Roast Turkey.

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

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

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