News Chefs Thomas Keller By Food & Wine Editors Updated on May 17, 2017 Share Tweet Pin Email Trending Videos Fabulous recipes from star chef Thomas Keller include amazing lemon-brined fried chicken and elegant smoked salmon crisps. 01 of 10 Lemon-Brined Fried Chicken To make this juicy and delectably crisp chicken, chef Thomas Keller soaks it in a lemony brine, then coats and fries it. The chicken, which is served every other Monday at Ad Hoc, is one of the most popular dishes at the restaurant. "Since Fried Chicken Night only happens twice a month," Keller says, "people have a wonderful sense of anticipation." Napa Travel Guide Go to Recipe 02 of 10 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. Go to Recipe 03 of 10 Whipped Yukon Gold Potatoes 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. F&W’s Guide to Affordable Recipes Go to Recipe 04 of 10 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. More Sensational Appetizers Go to Recipe 05 of 10 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. All-American Classic Recipes Go to Recipe 06 of 10 Over-the-Top Mushroom Quiche PHOTO © KANA OKADA "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. Great Recipes for Brunch Go to Recipe 07 of 10 Sautéed Brussels Sprouts and Squash with Fried Sage This super-autumnal dish offers the 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. Vegetable Cooking Guide Go to Recipe 08 of 10 Panko-Coated Chicken Schnitzel Thomas Keller of the French Laundry in Yountville, California uses panko bread crumbs to give chicken a crunchy crust. "Pounding chicken breasts to a uniform thickness cuts down on cooking time," he says. Go to Recipe 09 of 10 Fennel Mustard © Burcu Avsar A terrific condiment from Thomas Keller's Ad Hoc at Home; try it on roast pork. Thomas Keller Makes Sweet Onion Tapenade Go to Recipe 10 of 10 Olive Oil-Poached Cod with Mussels, Orange and Chorizo At The French Laundry in Napa Valley, chef 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 with olive oil and lemon juice. F&W’s Fish Cooking Guide Was this page helpful? Thanks for your feedback! Tell us why! Other Submit