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

Cook the Book Kate Williams Closed

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

Serious Eats Nick Kindelsperger 1 comment

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

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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