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What's On the Back Bar at The French Laundry?

Drinks Maggie Hoffman 5 comments

For more than 18 years, Thomas Keller's acclaimed French Laundry in Yountville, CA did just fine without a spirits program. (It's hard for people to be disappointed by Champagne in the garden and a cornet of salmon tartare.) But after a quiet launch in February, this May they officially announced their first forays into hard alcohol, focusing on a library of super-rare bottles. More

Bake the Book: Lemon Meringue Tarts

Sweets Emma Kobolakis Post a comment

These highly delightful lemon tarts from The Bouchon Bakery cookbook let everyone at the table have their own dessert. Pile the meringue high or low; the sweet tart dough, lightly spongy madeleine layer and tart lemon filling combine texture and taste in a marvelous way. More

Bouchon Bakery's Crêpe Cake

Serious Eats Emma Kobolakis 6 comments

According to Keller, this is the easiest recipe in the Bouchon Bakery Cookbook. It's also one of the most fun. Toasty vanilla crêpes sandwich layer upon layer of thick, orange-zested pastry cream. More

Bake the Book: Crêpe Cake

Sweets Emma Kobolakis 9 comments

According to Keller, this is the easiest recipe in the Bouchon Bakery Cookbook. It's also one of the most fun. Toasty vanilla crepes sandwich layer upon layer of thick, orange-zested pastry cream. More

Bouchon Bakery's TKO Cookies

Serious Eats Emma Kobolakis 8 comments

Think of these as an elegant Oreo. An elegant, giant Oreo. Deeply chocolatey, with a white chocolate based cream that's far more satisfying than sugar paste, these are cookies you can eat alone, or filled, or double filled. Don't tell Keller. More

Bake the Book: Bouchon Bakery

Sweets Emma Kobolakis Closed

In the pantheon of modern chefs, Thomas Keller has carved out a unique niche for himself. A signature combination of passion and whimsy infuses his work, making his vision edible. The Bouchon Bakery cookbook, co-authored by Keller's executive pastry chef Sebastien Rouxel, is an amalgamation of French and American baked goods. It's as much of a pleasure to pore through Bouchon Bakery as it is to bake from it. Any effort you make will be richly rewarded. More

Thomas Keller's Chicken Breasts with Tarragon

Serious Eats Blake Royer 8 comments

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. More

Dinner Tonight: Thomas Keller's Chicken Breasts with Tarragon

Dinner Tonight Blake Royer Post a comment

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. More

Smoked Trout, Potato, and Endive Salad

Serious Eats Blake Royer Post a comment

This smoked trout salad from Bouchon makes a creamy, lemony vinaigrette for the flaked fish, brightens it with fresh herbs, and pairs the flavors against the bitterness of the endives. The potatoes are the perfect vehicle for carrying the smokiness of the trout. More

Video Clip from Thomas Keller Documentary

Zoe Bain 4 comments

Thomas Keller's food might speak for itself, but we're always excited to find out more about the man underneath those chef's whites. Last week KCET aired a short documentary on the chef who graduated from "the culinary school of minimum wage jobs." Did anyone get to watch it? Here's a short two-minute clip, which features a peek into Keller's slightly barren but extremely organized home kitchen (some of his unused pots were still in wrappers). He admits that he gets his slightly OCD nature from his mother. More

Beer Cooler Sous-Vide: Has Thomas Keller Been Reading Serious Eats?

The Serious Eats Team 33 comments

In a great article in yesterday's LA Times, Thomas Keller, chef of The French Laundry, Per Se, Bouchon, and others himself gives us some tips and tricks for how to cook sous-vide at home (that's cooking in vacuum-sealed pouches in a water bath). His advice for home cooks? Cook the food in a cooler. Sound familiar? More

Mixed Review: Ad Hoc Cobbler Mix

Sweets Lucy Baker 5 comments

July is the peak season for luscious berry and stone fruit desserts. And while a picture-perfect lattice-top pie is sure to be a showstopper, crisps and cobblers are a whole lot easier to make—you don't have to worry about finicky crusts or slices that fall apart. Williams-Sonoma sells a mix based on the cobbler served at Thomas Keller's Ad Hoc restaurant. Since TK was involved, I had a hunch the cobbler would be delicious. But would it be easier than making cobbler from scratch? And would it be worth the $10 price tag? More

Provençal White Bean Dip

Serious Eats Kerry Saretsky 12 comments

While in Napa recently, I found and loved a white bean dip at Thomas Keller's Bouchon in Yountville, which came served with pain epi. It was creamy, mild, and mellow, but not bland at all. And it had a distinct advantage over butter—I could slather on as much as I wanted without guilt. More

Cook the Book: Thomas Keller's One-Pot Roast Chicken

Serious Eats Caroline Russock 12 comments

Roasting a chicken is one of the most indispensable skills that a cook can hone, and no one has been championing the simple joys of a roast chicken more than Thomas Keller. So it's not surprising Keller chose to contribute a recipe for One-Pot Roast Chicken to In The Green Kitchen by Alice Waters, a collection of essential skills for home cooks. More

Cook the Book: Ad Hoc's Buttermilk Fried Chicken

Serious Eats Caroline Russock 16 comments

"The equation makes perfect sense: a great brine, a dip in buttermilk, and an intensely flavored coating." [Photograph: Caroline Russock] A few months back I read Lucy Baker's review of Ad Hoc's Fried Chicken Mix and basically ran out the... More

Leek Bread Pudding

Serious Eats Caroline Russock 3 comments

The following recipe is from the February 11 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Leave it to Thomas Keller to come up with a side dish that transforms simple leeks... More

Cook the Book: Blowtorch Prime Rib Roast with Horseradish Cream

Serious Eats Caroline Russock 11 comments

[Photograph: Artisan Books] I consider myself very lucky to have a butcher who not only knows his meat but gets as exited about my purchases as I do. When I was picking up the meat to make the Blowtorch... More

Cook the Book: Chocolate Chip Cookies

Serious Eats Caroline Russock 24 comments

These cookies were worlds away from Chips Ahoy and remarkable different from the classic Toll House version that so many of us find synonymous with chocolate chip cookies. Their incredible depth of flavor might make you pause and think about the ingredients. For a humble chocolate chip cookie that's a pretty incredible feat. More

Cook the Book: Pineapple Upside-Down Cake

Serious Eats Caroline Russock 13 comments

There was nothing kitschy or dated about this cake, the flavors were complex and totally cohesive, delicious and surprising. For what ever reason pineapple upside-down cake has fallen out of fashion, I think that it's about time to bring it back. More

Cook the Book: Candied Pecans and Herbed Toasted Walnuts

Serious Eats Caroline Russock 5 comments

"I left these on my kitchen counter and by midafternoon the bowl was almost empty." [Flickr: elana's pantry] Memorable dinners don't have to begin with fancy canapés or the perfect amuse-bouche. More often than not, a bowl of mixed nuts... More

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