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.

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"

“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.

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.

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.

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…

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.

Three world-class chefs—Thomas Keller, David Chang and Paul Kahan—serve up three recipes for the holidays.

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