About
- Mission & Values
  
  History
  
  Craftsmanship
  
  Partnerships & Ambassadors
  
  About
  
  Latest News
  - All latest news on Tumblr
Events
- Chef Daniel Galmiche at Divertimenti
  
  Spring into Summer at Nick Nairn Cook School
  
  Taste of Edinburgh
  
  All Events
  
  Calendar
Inspired cooking
- Recipes
  
  Discover Inspired Cooking
  
  Recent community activity
  
  "Good 1..." by Maddy
  
  "Hello..." by XYZ
  
  "I think the sugar quantity is ..." by Rick
  
  "This is probably one of the be..." by The Kitchen Whisperer
Collections
- COPPER CORE
  
  Stainless
  
  d5 Brushed
  
  Tools
  
  Electrics
  
  Specialty Cookware
  
  Hard Anodized
  
  MC²
  
  View all collections
  
  New collection
  
  Electrics
E-Store
Customer service
- Comparison Guide
  
  Activate your warranty
  
  E-Store Assistant
  
  FAQs / Use & Care
  
  All-Clad's Guarantee
  
  Where to Buy
  
  Contact us
  
  Customer service page
  
  Our commitment
  Every piece of All-Clad cookware comes standard with exceptional customer service. Are you looking for general product information? Do you have questions about care and use? You’ll find answers right here in the Customer Service area of our site.
Chef Area
Bridal

Recipes

Caramelised Root Vegetables by chef Thomas Keller
18 rates
This dish should be prepared in winter when root vegetables are at their best. What is important to the success of this recipe is the cut of...
Read more
Cassoulet of Dry Pole Beans by chef Thomas Keller
4 rates
I love not only the flavour, but also the versatility of slow-cooked beans. I make a big batch, because they can be served as is, with a drizzle...
Read more
Asparagus with Sugared Almonds and Piquillo Peppers by chef Thomas Keller
3 rates
One of the secrets to keeping green vegetables a vivid colour is in using a technique I call big-pot blanching. Blanching green vegetables...
Read more
Carnaroli Risotto with Brown Butter by chef Thomas Keller
4 rates
Although risotto can be made with many varieties of rice, Carnaroli will produce the creamiest texture.

This basic risotto can...
Read more
Chicken Schnitzels with Capers and Lemon by chef Thomas Keller
22 rates
Traditional Weiner Schnitzel, a breaded veal scallopini, is a classic dish served with a squeeze of fresh lemon juice. I actually prefer it...
Read more
Coq Au Vin by chef Thomas Keller
11 rates
My rendition of a classic coq au vin uses all dark meat because white meat has a tendency to dry out and the dark meat is a natural fit with...
Read more
Creamy Scrambled Eggs with a Fricassee of Wild Mushrooms and Peas by chef Thomas Keller
4 rates
This method for scrambling eggs produces a creamy, almost creamy, polentalike egg with very small curds. It is best to use a sauce whisk to...
Read more
Créme Anglaise by chef Thomas Keller
3 rates
Crème anglaise is a versatile sauce. It gives a silken coating to fresh berries, enhances a warm chocolate soufflé or can be turned into a...
Read more
Fish 'n Chips by chef Thomas Keller
3 rates
You can use any whitefish you'd like for this dish. Cod is a traditional choice although I prefer using sole.

The ingredients can...
Read more
Yukon gold potato garlic purée by chef Thomas Keller
2 rates
• 1/2 cup garlic cloves, peeled, root end cut off
• Canola oil
• 2 1/2 pounds (about 6) Yukon gold potatoes
• 3/4 to 1 cup double...
Read more
Herbed spaetzle with asparagus by chef Thomas Keller
1 rates
Batter
• 3 large eggs
• 1 1/2 teaspoons Dijon mustard, or to taste
• 2 1/4 cups plain flour
• 3/4 cup plus 1 1/2 tablespoons...
Read more
Butternut squash-apple puree by chef Thomas Keller
0 rates
• 3 1/2 pounds (1 large) butternut squash, cut lengthwise in half
• Coarse salt
• Whole nutmeg
• 1 allspice berryRead more
Glazed Cipollini Onions by chef Thomas Keller
0 rates
When cooked carefully, these are the silkiest, sweetest onions. I look for onions that are no larger than 1 1/2-inches in diameter. If you...
Read more
Wild Mushroom and Pea Fricassee by chef Thomas Keller
0 rates
A wild mushroom fricassee is a wonderful seasonal side dish or garnish. Use whatever variety of mushrooms are available. When fresh peas are...
Read more
Chocolate Soufflé by chef Thomas Keller
4 rates
So often a soufflé is thought of as a last minute dessert. True, the baking is done just before serving, but the entire soufflé can be finished...
Read more
Hen in the Pot by chef Thomas Keller
1 rates
This recipe can be prepared with four Cornish game hens, about 1 pound each, two small chickens, about 2 to 2 1/2 pounds each, or one larger...
Read more
Herbed Spaetzle by chef Thomas Keller
2 rates
This spaetzle is flavoured with soft herbs-chervil, parsley, tarragon, and/or chives. We use two parts of the milder herbs (parsley or chervil)...
Read more
Oven Roasted Tomatoes by chef Thomas Keller
8 rates
For this recipe we only partially dry the tomatoes because we still want to keep some of the juices, but they can be cooked longer for a drier...
Read more
Lemon Curd by chef Thomas Keller
2 rates
Spoon the lemon into tartlet or meringue shells, use as a filling in cakes or crepes, or spoon it over pancakes.

If they are available,...
Read more
Leg of Lamb by chef Thomas Keller
3 rates
A whole roasted leg of lamb makes a dramatic presentation, and it is even more striking when it is served right from the All-Clad Copper-Core...
Read more
English Pea Soup by chef Thomas Keller
0 rates
• 8 pounds of fresh English peas, shelled (7 cups)
•...
Read more
Macaroni and Cheese by chef Thomas Keller
2 rates
This pasta is cooked in the manner of a risotto, first toasting the pasta and then adding the liquid in batches. It takes about 25 minutes...
Read more
Olive Oil Poached Salmon by chef Thomas Keller
4 rates
This is a technique we use at all my restaurants for poaching fish in olive oil. It produces a result vastly different than other cooking methods....
Read more
Omelette Soufflé by chef Thomas Keller
0 rates
This light beautiful dish can be served as a brunch dish or lunchtime dessert, either alone with a sprinkling of powdered sugar or with a fruit...
Read more
Rigatoni with White Beans, Lamb Sausage and Roasted Tomatoes by chef Thomas Keller
2 rates
This is a very adaptable home style pasta dish. The lamb sausage could be eliminated or replaced by another type of fresh sausage. The goats...
Read more
Shellfish Stock by chef Thomas Keller
0 rates
This versatile stock can serve as the base for a shellfish soup, it can be reduced and served as a sauce or it can be used as a poaching liquid...
Read more
Strawberry Rhubarb Jam by chef Thomas Keller
0 rates
Most jams we do contain equal weights of fruit and sugar, however this rule should be adjusted based on the sweetness or tartness of the fruit....
Read more
Tarte Tatin by chef Thomas Keller
1 rates
Tarte Tatin is a classic French dessert. Many French cooks have a pan that is designed specifically for making this dish. I find the Copper-Core...
Read more
Two Raisin Relish by chef Thomas Keller
0 rates
This relish is wonderful to have on hand or to make as a gift.

Its sweet and sour flavour works perfectly with rich meats such...
Read more
Fresh Vanilla Ricotta by chef Thomas Keller
0 rates
The texture of freshly made ricotta is unlike any you can buy at the market.

Warm ricotta with some strawberry-rhubarb jam on toast...
Read more
Roasted Tomato Sauce by chef Thomas Keller
3 rates
• 4 pounds (about 16) ripe plum tomatoes
• About 6 large garlic cloves plus 2 teaspoons minced garlic
• 2 tablespoons extra virgin...
Read more
Orange, cinnamon and bay chocolate truffles by chef Will Torrent
0 rates
For about 20 truffles

Perfect for after dinner treat or home-made Christmas gift

• 325g dark chocolate (any 70%...
Read more
Pannetone pain perdu with flambéed winter fruits and vanilla ice cream by chef Will Torrent
0 rates
For the pain perdu:
• 1 x pannetone/light Christmas cake ...
Read more
Chicken Saltimbocca Skewers by chef Neil Armstrong
3 rates
Saltimboccas
• 5 chicken breasts, flattened ...
Read more
Pea & Asparagus Wholegrain Risotto by chef Neil Armstrong
2 rates
Wholegrain Mix
• 60ml olive oil
• 2 small...
Read more
Seared Gravadlax & Buckwheat Blinis by chef Neil Armstrong
0 rates
Gravadlax
• 500g salmon fillet
• 3 tbsp salt
• 3 tbsp caster sugar
• 2½ tsp prepared...
Read more
Aromatic Vegetable Stock by chef Neil Armstrong
0 rates
• 1 leek, sliced & rinsed
• 1 carrot, peeled & sliced
• 1 onion, sliced
• 1 fennel bulb, sliced
• 3 celery stalks,...
Read more
Caramelised Pears, Pistachio Praline & Lemon Sabayon by chef Neil Armstrong
0 rates
Caramelised Pears
• 100g butter
• 8 firm pears, peeled, cored and quartered
• 200g caster sugar
• PralineRead more

Celebrate spring with All-Clad recipes

Find out more Celebrate spring with All-Clad recipes

Shop the brushed D5 collection

Find out more Shop the brushed D5 collection