Thomas Keller's lemon sabayon tart with pine nut crust, from eatshowandtell.com
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
Thomas Keller's roast chicken recipe
Thomas Keller's Leek Bread Pudding
Thomas Keller's Buttermilk Biscuits
chicken pot pie -Thomas Keller recipe
The secret to making a perfect poached egg? Try Thomas Keller's technique - it really works!
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
This tart is best served at room temperature, within a few hours of assembling, but if necessary, it can be refrigerated and served cold.
How Thomas Keller Makes His Juicy, Crispy Thanksgiving Turkey