Thomas Keller

Buttery Pastry Shell

Braised Vegetable Hash

Crostini Toasts

Caramelized Onion and Cheese Toasts

Iceberg Wedges with Bacon and Buttermilk Dressing

Parmesan Crisps

Chanterelle Omelets with Fines Herbes Sauce

Lemon-Brined Fried Chicken

Beurre Monté: The Workhorse Sauce

Confit of Peaches with Mint

Orange Chiffon Cake with Rhubarb Jam

Lobster Broth

Creamed Potatoes with Tomatoes

Salt-Baked Branzino

Coral Oil

Crème Caramel

Sautéed Brussels Sprouts and Squash with Fried Sage

Parmesan Barley Cake

Endive-Watercress Salad with Candied Walnuts