About David Tanis

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 TimesGourmet, 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.

Waffle Iron Grilled Cheese Sandwich Recipe

Waffle Iron Grilled Cheese Sandwich

Dust off that waffle iron. You’re going to want to give these crisped dimples and the ooey, gooey cheese they contain a whirl.

  • Quick Glance
  • 5 M
  • 10 M
  • 8
Spaghetti with Bread Crumbs Recipe

Spaghetti with Bread Crumbs

Bet you’ve already got everything you need for this frugal pantry pasta. All you need now is 15 minutes to pull it together.

  • Quick Glance
  • 10 M
  • 20 M
  • 8
Peppery Duck Breast Recipe

Peppery Duck Breast

An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.

  • Quick Glance
  • 30 M
  • 1 H, 40 M
  • 2
Peppery Chicken Wings Recipe

Peppery Chicken Wings

The intensity of the classic buffalo wing is tempered here, usurped by a deliciously, defiantly untraditional blend of beguiling spices.

  • Quick Glance
  • 15 M
  • 2 H, 15 M
  • 3
Chilaquiles

Chilaquiles

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
  • 23
Spring Lamb with Rosemary Recipe

Spring Lamb with Rosemary

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
  • 4
Fork-Mashed Potatoes

Fork-Mashed Potatoes

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
  • 11
Roasted and Braised Turkey

Roasted and Braised Turkey

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
  • 5
Shaved Summer Squash with Squash Blossoms

Shaved Summer Squash with Squash Blossoms

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
  • 2
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