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About David Tanis

Tanis is a chef, cook, teacher, and author whose career has spanned three decades. When he’s not cooking in restaurants, he’s cooking for his friends at home or traveling the world’s open-air markets. Tanis has been featured in the New York Times, Gourmet, and Saveur.

Website

www.chezpanisse.com

Featured Books by David Tanis

A Platter of Figs

And Other Recipes

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David Tanis’s Content

Recipes

Recipe Boxes

Friends

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Table Talk: November 17

A local-foods feast

Josh Viertel and Jennifer Maiser want to help you have a local-foods Thanksgiving. Read the transcript of their online chat.

Vine to Table

Game for wine

Pairing wild fare and the grape

The Produce Diaries

Morels

Pleasure in the hunt

Dinner Guest Blog

A quiche lesson

The crux is the crust

Features

Fabulous favas

A green herald of summer

Most Popular Articles

Game for wine

Vine to Table

Game for wine

Pairing wild fare and the grape
Headcheese and chicken feet

First Person

Headcheese and chicken feet

How the rest of the world treats meat
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
The food not eaten

Features

The food not eaten

Food waste: out of sight, out of mind
The science of baking

Features

The science of baking

Kitchen chemistry
Egg-boiling essentials

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours

Editor’s Choice

Meat masters

Features

Meat masters

Why we love DIY butchery
Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss
Spice world

The Culinate 8

Spice world

Make and use classic spice blends
The cherry orchard

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic
Mark Winne

The Culinate Interview

Mark Winne

The food-system reformer
Going nuts

Features

Going nuts

Crunchy, tasty, healthy
Better food for more people

Health+Food

Better food for more people

Changing how we eat
Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums

Most Emailed

Macaroni and Cauliflower Cheese Bake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Lemon Chicken Breasts

Barefoot Contessa How Easy is That?

Lemon Chicken Breasts
Turnip Pickles

A Platter of Figs

Turnip Pickles
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus

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