Thomas keller

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

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"

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.

Reinterpreted traditional dishes from the culinary mastermind, including chicken-liver "pumpkin pies" and more

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

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

“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.

“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…

Galerie Magazine

As tough as chicken breasts can be to cook—there's no fat or bone to help mitigate dryness—a pounded chicken "paillard" is as easy. It's a technique that becomes a no-brainer once you learn it, whenever sauteeing the old boneless, skinless standby. By pounding the breast into uniform thickness and watching carefully, you can turn out a surprisingly moist cutlet with plenty of caramelized surface area. Add a delicious pan sauce—this time, by one Thomas Keller—and it's a solid dinner, indeed.

Starring Thomas Keller, America's greatest living chef.

Thomas Keller Zucchini ❤️ This is delicious, earthy and epic! The crispy capers on top really take this recipe to the next level 🔥

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

It has many of the usual suspects found in a Cioppino: onions, shallots, fennel, fennel seeds, garlic, red pepper flakes, s&p, tomato paste, white wine, diced tomatoes, bay leaf, wild shrimp, clams, squid… but what took this over the top (for my humble taste buds) was the homemade lobster stock I pulled from the freezer!The last time I boiled lobster, I added the shells back to the pot with corn cobs, veggies and herbs and made a big pot of intensely flavourful stock. I wasn’t sure how I’d…

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

Traditional hollandaise sauce holds a special place in Chef Thomas Keller’s career. When he started cooking in the mid-1970s, his brother Joseph, a mentor to Chef Keller, was already an accomplished chef. The first sauce Joseph taught him was hollandaise, which Chef Keller made over and over, day after day, learning how to fix and refine it, and how to save it for later service. Repetition was his path to perfection. “Hollandaise sauce for me was... being able to do something that was so…

Alice Waters pays tribute the the acclaimed chef.

These delicious and super simple Pecan Sandies from Bouchon Bakery are sure to become your next sweet-tooth staple.

To be a great cook, you first have to master the techniques. Who better to teach you than world-renowned Chef Thomas Keller? His new All-Clad TK