'David Tanis' on Serious Eats

Cook the Book: 'One Good Dish' by David Tanis

There was a 6 month period back in 2009 where everything I cooked came out of David Tanis's A Platter of Figs. His chicken and pumpkin tagine, spinach cake, succotash, and cherry clafouti were such regular rotation that I wondered if I'd ever open another cookbook. I was beyond obsessed, so it should come as no surprise that I clamored for his following cookbooks, including his new book, One Good Dish. More

Dinner Tonight: Pork Scaloppine with Lemon, Capers, and Chopped Arugula

Sometimes it's fun to revisit an old classic, especially one that you haven't cooked for years and years. That's basically the story of pork scaloppine and me. Surely, the quick sauce of capers, lemon, and garlic would make anything taste good, but I was genuinely surprised how quickly and easily this recipe from David Tanis's The Heart of the Artichoke came together. More

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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