Margherita Polenta Pizza Bites
The pizza "crust" in this recipe is ready-made polenta, typically found packaged in a tube. It's one of my favorite shortcuts in camp, since it beats stirring a pot of cornmeal on the stove until it turns into porridge. Unlike polenta made from scratch, prepared polenta starts out firm, which work to our advantage here….
Crispy Salt-and-Vinegar Smashed Potatoes
The potatoes are inspired by the "chips" (deep-fried potato wedges) served in English pubs that are salted and sprinkled with malt vinegar. To make these, baby Yukon Gold potatoes are boiled in salted water with vinegar until soft, tossed in melted ghee, smashed flat, and baked at high heat until crisp-then seasoned with additional salt…
Thomas Keller’s Whole Roasted Chicken on a Bed of Root Vegetables
This is a perfect one-pot meal, a great fall or winter dish I've made countless times and one of my favorite meals to prepare. Efficient, economical, and delicious, it serves four people (or two people with great leftovers), it pretty much cooks on its own, and you've got only one pan to clean up. The…
Classic Chili (inspired by Whole30)
Use the small crock pot for this recipe (if making a double batch, use the large crock pot). It takes about 45 minutes to prep the meat and veggies before they are all ready to be transferred to finish cooking in the crock pot.
Giblet Pan Gravy
This recipe was originally intended to be used as part of a Thanksgiving meal, so the instructions are intended to be done while a full size turkey is in the oven. However, this recipe works great if you're just roasting a whole chicken (or you can make it on it's own to serve as…
Thomas Keller’s Gazpacho
Don't always think of gazpacho as soup. Think of it as a sauce. Think of it hot as well as cold. It goes beautifully with grilled chicken or fish. Gazpacho is served in small portions as a canape at the French Laundry, garnished with balsamic glaze, or as a sauce with the Salad of Globe…
Thomas Keller’s Herb Salad
Gently mix the herbs just before serving. TK not only uses herbs to flavor dishes in his cooking and as garnish, he also serves them on their own in the form of an herb salad. Use small sprigs of tender herbs such as chervil, chives, parsley, cilantro, and thyme leaves. For herbs with harder stems…