Keith McNally

Keith McNally was born in London but has lived in New York City since 1975, working as a busboy, oyster-shucker, waiter, maitre d’, manager, and, finally, owner. He followed up the opening of his first restaurant, The Odeon, in 1980, with eight more by 2007, including the celebrated Balthazar and Pastis. McNally cowrote The Balthazar Cookbook with chefs Riad Nasar and Lee Hanson and lives in the West Village with his wife, Alina, and their children. @balthazarny

Skillet Roast Chicken

This sassy roast chicken gets its moist meat and ultra-crisp skin from the two-step process of searing it in a skillet then sliding the whole thing in the oven. Simplicity.

1 hr 20 mins

Sole à la Meunière

Classic bistro cooking at its best. Rustic simplicity that's still so very elegant, sole à la meunière is complex only in taste. French cuisine at home.

45 mins