David Tanis

New York

chef/author/fig-lover/bean-eater COOKBOOKS: a platter of figs; heart of the artichoke; one good dish; david tanis market cooking

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Articles

Asparagus Dresses Up for This Springy Dinner Party

1 week ago | denverpost.com | David Tanis

Some places across the country are still getting frost in the morning; other climes are sunny and warm already. No matter. Let’s move on to springtime in the kitchen. We need renewal and the green promises. And if it means cheating a little — asparagus from elsewhere, peas from the freezer — so be it. It’s been a long winter. Asparagus absolutely qualifies as a signal of spring, and what better way to celebrate the season than a salad of them.
The New York Times recipe: Fresh and wild mushroom stew

1 week ago | thewest.com.au | David Tanis

All stews are not created equal. This recipe calls for cooking brown mushrooms with herbs and onions in broth until they create a gravy-like base, finishing with some sauteed chanterelles (or easier-to-find oyster mushrooms) for a nuanced bite. What results borders on being a ragout, lovely over polenta or pasta, but you can also have it on its own, a hearty dish to rival the beefiest stews.
Gift-wrap tangy chicken for guests

3 weeks ago | sanjuandailystar.com | David Tanis

The San Juan Daily Star3 hours ago5 min readBy David TanisThe craving for vibrant produce is intense this time of year, as the wait for asparagus, peas and tender greens drags on. So here’s a menu for anyone looking for those bright, fresh notes. It begins with a colorful salad that takes cues from Vietnam. Made with reliable hothouse cucumbers, smaller and sweeter carrots, cabbage and herbs, it can even be slightly garish in appearance if you use purple cabbage.
Gift-wrap tangy chicken for guests

1 month ago | denverpost.com | David Tanis

By David Tanis, The New York TimesThe craving for vibrant produce is intense this time of year, as the wait for asparagus, peas and tender greens drags on. So here’s a menu for anyone looking for those bright, fresh notes. It begins with a colorful salad that takes cues from Vietnam. Made with reliable hothouse cucumbers, smaller and sweeter carrots, cabbage and herbs, it can even be slightly garish in appearance if you use purple cabbage.
Toss up a fresh salad and gift-wrap tangy chicken

1 month ago | straitstimes.com | David Tanis

A cucumber-cabbage salad and chicken breasts in pastry are the perfect combination for those looking for bright, fresh flavours. PHOTO: DAVID MALOSH/NYTIMESUNITED STATES – The craving for vibrant produce is intense this time of year, as the wait for asparagus, peas and tender greens drags on. So, here is a menu for anyone looking for those bright, fresh notes. It begins with a colourful salad that takes cues from Vietnam.
This smoky, buttery shrimp dinner is ready in no time

1 month ago | seattletimes.com | David Tanis

For this flavorful, richly aromatic shrimp dinner, use large shrimp if possible (preferably from the Gulf of Mexico or the Mid-Atlantic). Use fresh or frozen shrimp, extra points for peeling and deveining your own. They are to be sizzled in a generous amount of spicy butter sauce. Serve the shrimp with plain polenta, little roasted potatoes or steamed rice — or just have a warm baguette for sopping.
Chicken Breasts Baked in Pastry

1 month ago | nytimes.com | David Tanis

It's not the kind of salad that's best eaten separately. Instead, it's an ideal spicy accompaniment to roast chicken, grilled meat or fish, or baked sweet potatoes. For this meal, it pairs beautifully with chicken breasts baked in pastry, which sound impossibly fussy but are, in fact, quite simple to prepare. I recommend using store-bought puff pastry, but, if you want to make your own, any flaky pastry or pie dough works well.
This smoky, buttery shrimp dinner is ready in no time

1 month ago | pressdemocrat.com | David Tanis

Salt and black pepper2 tablespoons extra-virgin olive oil1 tablespoon fresh rosemary leaves6 tablespoons unsalted butter, cut in chunks2 large garlic cloves, minced or grated1 tablespoon tomato paste1 tablespoon hot paprika1/4 cup dry white wine2 tablespoons roughly chopped flat-leaf parsleyLemon wedges, for serving1. Pat shrimp dry with a paper towel and season with salt and pepper. 2. Set a large skillet over medium-high heat and add the olive oil.
Midwinter meal starring smoky, buttery shrimp is ready in no time

2 months ago | sandiegouniontribune.com | David Tanis

By David TanisFor The New York TimesDuring the cold months, you might look to long-cooked braises or labor-intensive stews and soups to fill bellies and ward off the chill. But here’s a full-flavored menu that doesn’t require hours of preparation. To start, something sprightly: I always want a salad, no matter the season. And there’s no denying a salad can be a great way to begin a meal, even if it’s the dead of winter.
This smoky, buttery shrimp dinner is ready in no time

2 months ago | twincities.com | David Tanis

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