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a platter of figs and other recipes

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Book Review: A Platter of Figs and Other Recipes

There’s a lot to be said for a chef who spends half the year entertaining in a home kitchen: Fussy preparations go out the window.
September 2008
cookbook club

The Gourmet Cookbook Club: Simple First Courses for Late Summer

David Tanis, executive chef of Chez Panisse and author of A Platter of Figs and Other Recipes, shows you how to make four simple first courses for easy entertaining....
08.13.08
cookbook club

The Gourmet Cookbook Club: David Tanis’s Kitchen Tour

Get a look inside the home of David Tanis, executive chef of Chez Panisse and author of A Platter of Figs and Other Recipes.
08.14.08
cookbook club

Gourmet Cookbook Club: September 2008 Menus

A Platter of Figs and Other Recipes: The title sums up author David Tanis’ simple approach to cooking for friends at home. (registration required)
September 2008
cookbook club

Roast Pork Loin Porchetta-Style

Choose good-quality, non-factory-farmed pork, on the bone or boneless, as you prefer. What’s important is to have a nice layer of fat. (registration required)
September 2008
cookbook club

Sea Scallops a la Plancha

One of the delights of winter is the availability of good shellfish, especially sea scallops. (registration required)
September 2008
cookbook club

Shaved Summer Squash with Squash Blossoms

This salad of yellow summer squash, sliced paper-thin and dressed with fruit olive oil, makes a fine beginning to a yellow meal. (registration required)
September 2008
cookbook club

Grilled Halibut with Indian Spices and Yellow Tomatoes

Indian spices turn any white fish flavorful—and yellow too. (registration required)
September 2008
cookbook club

Yogurt Sauce

Raita—the classic Indian yogurt sauce—can be spruced up with grated radish, carrot, or cucumber, but Tanis likes it plain. (registration required)
September 2008
cookbook club

Peaches in Wine

This is not a cooked peach dessert, nor is it overly sweet. (registration required)
September 2008
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