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
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
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
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
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
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
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
