Fine dining food

This hugely popular celebratory dish which can appear intimidating at first, but is actually quite reliable once you get the hang of it. It is however a dish that takes care and time to do properly…

Sous vide cooking, like all cooking, is about time and temperature. You can adjust either or both to influence your results. Chef Thomas Keller demonstrates this by walking through two short rib preparations: two short ribs cooked sous vide, one at 62°C for 48 hours and another at 79°C for a cooking time of 24 hours (the recipe remains the same, simply the time and temperatures are adjusted). As Chef Keller notes, some juice from the meat has collected in the vacuum sealer bag around the…

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This sophisticated, fresh and light tomato tartar makes the perfect start to a summer dinner party

Recipe by HELLO! Magazine and photography by Christopher Testani

Short ribs, potato pave, braised carrots, tarragon bèarnaise. It's what for dinner tonight - Dining and Cooking

This baked ratatouille is also known as confit byaldi, created by Chef Thomas Keller and the inspiration to the ratatouille dish from the Pixar movie, Ratatouille. It consists of layers of zucchini, squash, eggplant, and tomatoes shingled on top of a layer of piperade sauce made of red bell pepper, tomatoes, aromatics, and herbs. This dish is simple, refreshing, and super tasty.

Churros with dark chocolate sauce and spiced caramel sauce

Tunworth croquettes

Get Pork Belly in Pasilla Sauce Recipe from Food Network