Thomas Keller's lemon sabayon tart with pine nut crust, from

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Rethink butternut soup with a chef's recipe that will fit into your holidays -- and the secret ingredient your soups have been missing. Thomas Keller's Butternut Squash Soup with Brown Butter on Food52

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Thomas Keller's roast chicken recipe

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Thomas Keller's Leek Bread Pudding

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Thomas Keller's Buttermilk Biscuits

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chicken pot pie -Thomas Keller recipe

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The secret to making a perfect poached egg? Try Thomas Keller's technique - it really works!

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Bouchon Vinaigrette-1/4 cup Dijon-1/2 cup red wine vinegar-1 1/2 cup oil--wisk can store for 2 weeks --remix if separates

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This tart is best served at room temperature, within a few hours of assembling, but if necessary, it can be refrigerated and served cold.

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How Thomas Keller Makes His Juicy, Crispy Thanksgiving Turkey

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