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Entries tagged with 'A Platter of Figs'

Contest Winners: Cook the Book 'A Platter of Figs'

Lucy Baker Closed

Congrats to whoizzit, dove1960, ricohope, arbeck, and yogurtsoda. Winners have been notified by email and also appear on our Contest Winners page. Thanks to everyone who entered last week's Cook the Book!... More

Cook the Book: Italian Plum Cake

Serious Eats Lucy Baker 3 comments

If there is a sweeter, more perfect end-of-summer dessert out there than a plum cake, I want to know about it. What could be better than a simple cake made with plenty of butter and almonds, and studded with juicy,... More

Cook the Book: Bistecca with Fried Artichokes and Potatoes

Serious Eats Lucy Baker 1 comment

There are still a few solid outdoor cooking days left before it's time to trade in your Weber grill for your Le Creuset Dutch oven, and your charred burgers for slow braised meats. Why not take advantage of the weather... More

Cook the Book: Lamb Osso Bucco with Orange, Lemon, and Capers

Serious Eats Lucy Baker 3 comments

Traditional osso buco is made with veal shanks and served sprinkled with a simple gremolata made from parsley, lemon zest, and garlic. In today's Cook the Book recipe, excerpted from A Platter of Figs, chef and author David Tanis substitutes... More

Roasted Pepper Salad

Serious Eats Lucy Baker 1 comment

The following recipe is from the September 10th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! When roasting peppers, most cooks will tell you to cover the scorched veggies or put them... More

Cook the Book: Zuppa di Fagioli with Rosemary Oil

Serious Eats Lucy Baker 4 comments

It's dark and rainy today in New York, and according to Chez Panisse chef and cookbook author David Tanis, "the first cold weather wants bean soup." The success of this hearty Zuppa di Fagioli with Rosemary Oil, excerpted from A... More

Cook the Book: Five-Spice Duck Legs with Buttered Turnips and Fried Ginger

Serious Eats Lucy Baker 2 comments

Today's Cook the Book recipe, excerpted from A Platter of Figs by David Tanis, is for Five-Spice Duck Legs with Buttered Turnips and Fried Ginger. Don't be put off by the fussy, fusion-sounding name; David assures that this dish is... More

Cook the Book: 'A Platter of Figs'

Lucy Baker Closed

The central concept of David Tanis' new cookbook, A Platter of Figs, is best expressed in the vignette on page 42 describing his "parsnip epiphany." This is a book about cooking seasonal foods simply and skillfully. It's about supporting local farmers, preserving the environment, and maintaining a sustainable kitchen. But most importantly, it's about the pure pleasure of eating a perfectly crisp fall radish, or a concord grape bursting with sweet juice. For six months a year, David Tanis acts as the head chef at Chez Panisse. Since the 1980s, he has worked closely with Alice Waters to help craft and shape the restaurant's illustrious style. The other half of the year David can be found in Paris, where... More

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