'A Platter of Figs' on Serious Eats

Roasted Pepper Salad

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: 'A Platter of Figs'

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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