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Fragrant Sea Scallop Cakes From 'One Good Dish'

Cook the Book Kate Williams Post a comment

David Tanis often riffs on international classics in his cookbooks, and the recipes in his new cookbook, One Good Dish, are no exception. His sea scallop cakes, inspired by Thai fish cakes, borrow flavors from Southeast Asia without worrying too much about authenticity. More

Fragrant Sea Scallop Cakes From 'One Good Dish'

Serious Eats Kate Williams 6 comments

David Tanis often riffs on international classics in his cookbooks, and the recipes in his new cookbook, One Good Dish, are no exception. His sea scallop cakes, inspired by Thai fish cakes, borrow flavors from Southeast Asia without worrying too much about authenticity. More

Saffron and Lemon Risotto From 'One Good Dish'

Serious Eats Kate Williams 2 comments

Whether it's because of the dish's finicky reputation or else from fear of making it "wrong," risotto isn't something that most of us cook at home. But here's a dirty little secret: risotto is fairly easy to adapt to your own personal taste and it's actually quite quick and easy to cook at home. David Tanis's recipe in his new cookbook, One Good Dish, is a fine example. More

Tunisian Meatballs From 'One Good Dish'

Cook the Book Kate Williams Post a comment

My obsession with meatballs rivals only my long-held fixation with David Tanis's first cookbook. So I couldn't stand to cook through his new cookbook, One Good Dish, without trying his Tunisian meatballs. More

Tunisian Meatballs From 'One Good Dish'

Serious Eats Kate Williams 4 comments

My obsession with meatballs rivals only my long-held fixation with David Tanis's first cookbook. So I couldn't stand to cook through his new cookbook, One Good Dish, without trying his Tunisian meatballs. More

Save Your Life Garlic Soup From 'One Good Dish'

Cook the Book Kate Williams 7 comments

Unless you've eaten garlic soup, it can be challenging to imagine how a huge handful of sliced cloves simmered in water for fifteen minutes could possibly be worth writing about. I certainly questioned the idea before making David Tanis's version in his new cookbook, One Good Dish. But those fifteen minutes on the stove are transformational—the garlic mellows and sweetens, infusing the water with profound savoriness. A little salt, olive oil, and sage don't hurt either. More

Save Your Life Garlic Soup From 'One Good Dish'

Serious Eats Kate Williams 9 comments

Unless you've eaten garlic soup, it can be challenging to imagine how a huge handful of sliced cloves simmered in water for fifteen minutes could possibly be worth writing about. I certainly questioned the idea before making David Tanis's version in his new cookbook, One Good Dish. But those fifteen minutes on the stove are transformational—the garlic mellows and sweetens, infusing the water with profound savoriness. A little salt, olive oil, and sage don't hurt either. More

Ham and Gruyère Bread Pudding From 'One Good Dish'

Cook the Book Kate Williams 1 comment

David Tanis loves good bread. In fact, he devotes an entire chapter to it in his new cookbook, One Good Dish. And while there are a few recipes calling for a fresh loaf, he finds most of his creativity in using older, staler loaves. More

Ham and Gruyère Bread Pudding From 'One Good Dish'

Serious Eats Kate Williams 1 comment

David Tanis loves good bread. In fact, he devotes an entire chapter to it in his new cookbook, One Good Dish. And while there are a few recipes calling for a fresh loaf, he finds most of his creativity in using older, staler loaves. More

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

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