One of the many reasons I love doing Special Sauce is I get to talk to many people I have long admired from afar and never met. This week's guest is one of those people: David Tanis, one of the best and most thoughtful chefs and cookbook writers working today. I first heard his name when he was the chef at Chez Panisse. He wrote his first book, A Platter of Figs and Other Recipes, while working there, and for the past seven years he's been the City Kitchen columnist for the New York Times.
Now he's just published his fourth cookbook, David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient. David explains that, for him, shopping for food at open air markets is about much more than gathering the freshest possible ingredients. It's therapy. "I live not very far from Chinatown [in Manhattan] and when I'm sort of feeling a little blue, I go down to Chinatown, it takes me ten minutes to walk there and walk around the market stands, and oh, I feel better in a minute. Seriously." That's my kind of therapy.
David also takes his ingredients seriously. How seriously? This is how much he loves his garlic soup recipe: "There are some great dishes [in the book], for instance, the garlic soup, which is made with just garlic and water and sage leaves. People need to know about that. I don't mind putting that in every book. It takes 15 minutes to make."
And here's what's happening on David Tanis Day all over the world: "Everyone is eating beans."
When you listen to this episode of Special Sauce, you'll realize that David Tanis is full of beans and so much more.
You Could Be on Special Sauce
Want to chat with me and our unbelievably talented recipe developers? We're accepting questions for Special Sauce call-in episodes now. Do you have a recurring argument with your in-laws over the most reliable way to roast a turkey? Have you been struggling to get the right consistency in your Thanksgiving stuffing over the years? Does your brother always turn up with the worst pumpkin pie, and you want to help him make it better? We want to get to know you and solve all your food-related problems. Send us the whole story at [email protected].
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.