Thomas keller recipes

I did it! I actually did it – made a double recipe of Thomas Keller’s Beef Stroganoff recipe. Lord, I hope I never have to do it again. This was our birthday boy’s request for last weekend. My husband thinks he’s going to ask for it again. (Please, please no.) It’s a two-day affair. For …

Are you hungry now? Baby Lady calls this dish “decadent” but she’s a woman. We all realize, “real men don’t eat quiche,” right? That’s because those “…

At least three of you nailed the mystery dish. Myra P. got it squarely on the head. Onion soup is one of the most common restaurant menu choices in Manila, and it is almost always poorly executed, in my opinion. I cannot explain it other than to say, "why bother if they can’t approximate a decent version?" This is the soup equivalent of the ubiquitous Caesar salad that is also done poorly in 90% of the cases... At any rate, how hard can it be? Onions, butter, herbs, beef broth, bread and…

When one mentions Thomas Keller, the celebrated French Laundry or Per Se (both boasting 3 Michelin stars) come to mind. But it’s not just haute cuisine that Keller dabbles in, with a handful …

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.

Cream and egg yolks and handfuls of cheese.

Check out Thomas Keller's Bouchon House Vinaigrette recipe - a celebrated staple recipe that'll have you eating more greens...

Savory Leek Bread Pudding with Gruyere and Thyme - a delicious side dish, perfect for the holiday table. #leek #leekrecipes #breadpudding #side #sidedish #thanksgiving | www.feastingathome.com

They check all the boxes for a seriously melty sandwich with good flavor.

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.