The intensity of the classic buffalo wing is tempered here, usurped by a deliciously, defiantly untraditional blend of beguiling spices.
About David Tanis
Six months out of the year, David Tanis is the head chef at Chez Panisse in Berkeley, CA, where he’s worked since the 1980s to help define the restaurant’s wildly influential style. The other half of the year Tanis lives in Paris, hosting dinner parties in his six-by-ten-foot galley kitchen with its rickety stove, teensy sink, virtually nonexistent counter space, and a mere half dozen well-used pots and pans. Tanis has been featured in the New York Times, Gourmet, and Saveur, among others, and is the author of Heart of the Artichoke, which was nominated for a James Beard Award, and A Platter of Figs, which was chosen as one of the 50 best cookbooks of all time by the UK's Observer.
Chilaquiles
Aug 01, 2011 by
Essentially eggs scrambled with chips and salsa, chilaquiles is equally enticing in the a.m. as the p.m., with a cup of hot joe or a bottle of cold cerveza.
- Quick Glance
- 25 M
- 25 M
- 28
Spring Lamb with Rosemary
Apr 18, 2011 by
The perfect dish to usher in warm weather. Nothing but rosemary, garlic, salt, pepper, and a tour of duty in the oven.
- Quick Glance
- 15 M
- 1 H, 45 M
- 7
Fork-Mashed Potatoes
Nov 22, 2010 by
These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.
- Quick Glance
- 10 M
- 30 M
- 13
Roasted and Braised Turkey
Nov 22, 2010 by
Tender dark meat, moist white meat, and skin so crisp you could weep. David Tanis brings you the best of all parts of the bird, minus the traditional hand-wringing.
- Quick Glance
- 1 H
- 6 H, 15 M
- 0
Shaved Summer Squash with Squash Blossoms
Aug 02, 2010 by
An unexpected, elegant salad of thinly shaved summer squash tossed with squash blossoms, lemon, and some crumbly cheese. Lovely with just about anything.
- Quick Glance
- 10 M
- 10 M
- 3