Wok-fired cumin lamb from former Chez Panisse Chef David Tanis.
Crisp, tangy, creamy, salty all at the same time? Yes! And this Super Simple Radish Salad with Creme Fraiche couldn't be easier to toss together!
Caramel Apple Tart, anyone?
With all those gorgeous tomatoes at the market these days, I am thankful for David Tanis' fresh twist on a classic tomato salad!
Vodka infused with fresh berries? Oh yeah, it's good!
Sicilian Salad from David Tanis: the art of last minute.
Tabbouleh from Heart of the Artichoke and Other Kitchen Journeys by David Tanis. Photo by Christopher Hirsheimer
From The Heart of the Artichoke by David Tanis, a classic potato gratin.
Opah Cruo, inspired by David Tanis (plus a recipe for Seared Opah and a story of two inspirational grandfathers).
Lunch with David Tanis and a recipe for Crab Stuffed Deviled Eggs
A Chez Panisse's chef created this creamy yet fluffy spinach cake: a delicious cross between a frittata and custard. Try this wonderful recipe for your next brunch.
I cannot get enough of this Hazelnut Cake smothered in whipped cream and strawberries!
Rhubarb and Kumquat Compote - an unexpected Spring delight from a Chez Panisse chef.
soon to be chilled peaches in white wine.
Apple Blossom Blackberry Tart with Homemade Puff Pastry!
Watercress, Egg and Beet Salad
Orecchiette al forno - a baked orecchiette dish with homemade sausage, baby spinach, and fresh ricotta.
Rosemary, the last herb standing in our garden
Duck Roast from David Tanis' new cookbook A Platter of Figs