Chef Keller is making pork rillette, a delicious pâté or meat spread found in nearly every French home. The second recipe is a unique lasagna made with tender, succulent short rib meat. For dessert, he is showing a way to make meringue in minutes. Pork RilletteBraised Short Rib LasagnaFloating Island Meringues with Crème Anglaise
From Marjorie Poore Productions comes the third season of chef Hubert Keller's Secrets of a Chef series. His extraordinary on-air charisma is matched only by his great teaching abilities and mouth-watering recipes that will keep viewers coming back for more week after week.