Food & Wine began naming Best New Chefs in 1988, and Thomas Keller was among the first group to receive the honor. At that time, he was cooking at his first restaurant, Rakel in New York City; Andrew Zimmern was a line cook there, and Tom Colicchio was a sous chef. Keller left Rakel for California in 1990 when his business partner decided to take the restaurant in a different direction amid an economic downturn. It wasn’t long before Keller learned about a certain restaurant space for sale in Napa Valley; in July of 1994, The French Laundry opened its doors.
The James Beard Foundation named Thomas Keller the Best California Chef in 1996; and the Best Chef in America in 1997. By 2003 and 2004, The French Laundry ranked number one among the World’s 50 Best Restaurants. Keller went on to open several more restaurants, including Bouchon, Per Se, and Ad Hoc; both The French Laundry and Per Se hold three Michelin stars.
Thomas Keller is known for applying American flavors to French classics. The recipes he’s contributed to Food & Wine span the styles found at his various outposts: We have comfort food recipes in the vein of Ad Hoc; inventive, elevated dishes like the ones found at The French Laundry; and even a Bouchon-inspired quiche. Cook your way through this collection of dishes for a taste of celebrated chef Thomas Keller at home.
Lemon-Brined Fried Chicken
To make this juicy and delectably crisp chicken, chef Thomas Keller soaks the poultry in a lemony brine, then coats and fries it.
Summer Salad with Mustard Vinaigrette
Thomas Keller is a huge fan of spontaneous salads and invariably tops them with this creamy vinaigrette. It’s inspired by his time at the former La Rive Restaurant in Catskill, New York; he’s been making some version of it for more than 40 years. The salad itself changes constantly, based on what’s in The French Laundry garden or at the market; make it with the best fresh vegetables you can get.
Chanterelle Omelets with Fines Herbes Sauce
© Andrew Purcell
Why does Thomas Keller make a one-egg omelet? Because the result is so much more delicate and alluring than the supersize omelets made with multiple eggs, especially with a creamy chanterelle filling.
Slow-Cooked Lamb with Cipolini, Dates, Kale, and Almonds
Keller’s trick for yielding extra-flavorful meat is seasoning the roast a day in advance: The lamb takes on the aroma of garlic and thyme as well as a subtle heat from piment d’Espelette, a smoky, mildly spicy ground pepper.
Panko-Coated Chicken Schnitzel
Morgan Hunt Glaze / Prop Styling by Julia Bayless / Food Styling by Emily Nabors Hall
Thomas Keller uses panko breadcrumbs to give chicken a crunchy crust. “Pounding chicken breasts to a uniform thickness cuts down on cooking time,” he says.
Iceberg Wedges with Bacon and Buttermilk Dressing
This salad from Thomas Keller’s family-style restaurant, Ad Hoc, in Yountville, California, is a twist on the quintessential American combination of iceberg lettuce, tomato wedges, and packaged bacon bits with a mayonnaise dressing. Only the iceberg lettuce wedges stay the same: The tomatoes are oven-roasted, the bacon is cut extra thick, and the buttermilk dressing is spiked with chives, mint, and parsley.
Smoked Salmon Crisps
Thomas Keller’s salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh salmon) are a famous kickoff to his luxe and whimsical meals at The French Laundry in Napa Valley. Here, we leave the tuiles flat, like crackers.
Whipped Yukon Gold Potatoes
© MAX KIM-BEE
These potatoes from Ad Hoc have a wonderfully fluffy texture because they’re passed through a ricer or food mill to make them especially airy. But they’re also nicely rich, thanks to generous amounts of butter and heavy cream.
BLT Fried Egg and Cheese Sandwich
© Kana Okada
Thomas Keller’s scrumptious recipe combines three of the world’s most popular sandwiches: bacon, lettuce, and tomato; fried egg; and grilled cheese.
Over-the-Top Mushroom Quiche
Food & Wine / Photo by Greg Dupree / Prop Styling by Christina Daley / Food Styling Julian Hensarling
“I love quiche, but it has to be several inches high and made right,” says Thomas Keller. This high-rising version, which is adapted from a recipe in his Bouchon cookbook, just might be the perfect one, and it’s well worth the time it takes to prepare.
Olive Oil-Poached Cod with Mussels, Orange, and Chorizo
At The French Laundry, 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 from olive oil and lemon juice.
Whole Grilled Chicken with Wilted Arugula
“I don’t care if you’re sophisticated, with a boatload of money,” says Thomas Keller. “Roasted chicken makes you feel wonderful.” Cooking a whole chicken on the grill can be tricky, but Keller has perfected a method that uses indirect heat; he adds rosemary sprigs to the coals to infuse the smoke and flavor the chicken.
Quick Pickled Pearl Onions
Matt Taylor-Gross / Food Styling by Barrett Washburne
Thomas Keller created these sweet-tart pickled pearl onions to add contrast to rich roast meats; he especially likes them as an accompaniment to his juicy grilled chicken.
Salt-Baked Branzino
Thomas Keller cooks whole fish in a salt crust to keep it moist, then serves it with a chunky zucchini-basil pistou — Provence’s version of pesto — and lemony cherry tomatoes.
Braised Vegetable Hash
This colorful, tasty vegetable hash is delicious by itself or with a fried egg on top.
Sautéed Brussels Sprouts and Squash with Fried Sage
© MAX KIM-BEE
This super-autumnal dish offers an unusual combination of brussels sprouts and butternut squash, which generally stand on their own as side dishes. The brussels sprout leaves are savory, the chunks of squash are tender and sweet, and the fried sage garnish is pungent and crunchy.
Fennel Mustard
A terrific condiment from Thomas Keller’s Ad Hoc at Home; try it on roast pork.