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.

Olive Oil-Poached Cod with Mussels, Orange and Chorizo | At The French Laundry in Napa Valley, chef Thomas Keller serves this dish with an orange gelée flavored with Espelette peppers. In this simplified version, he pairs the olive oil–poached cod with an orange sauce vierge, a classic French sauce typically made with olive oil and lemon juice.

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

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.

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 “…

Galerie Magazine

Starring Thomas Keller, America's greatest living chef.

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.

Galerie Magazine