Keith McNally

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.

This luxe mac and cheese comes in diminutive dishes at hoity-toity Balthazar, though it creates no less comfort scooped straight from a plain old baking dish sitting in the center of the table.

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.

Profiteroles make a rich, elegant dessert. Light puff pastry is filled with vanilla bean ice cream and melted chocolate sauce is drizzled over top.