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Kitchen Tip: Season Like a Chef

In this new monthly Master Class series from the LA Times, Chef Thomas Keller of the French Laundry, Per Se, Bouchon Bistro, and others, shares his insight on wet and dry brines and seasoning your food to perfection. Watch the video for an easy recipe that will transform your dinner table into your favorite restaurant.

The Master Class column will feature a different chef each month – watch for Nancy Silverton talking about focaccia, Tom Colicchio showing you how to expand the use of vinaigrettes and Sang Yoon discussing ketchup alternatives.

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