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David Tanis Loves Beans
Food On the comforting pleasures of the humble legume On the comforting pleasures of the humble legume. On the comforting pleasures of the humble legume.
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Cannellini Bean Salad with Radicchio and Celery
Recipes Dressed in a bright vinaigrette, this winter bean salad gets crunch and texture from the addition of celery and radicchio. Dressed in a bright vinaigrette, this winter bean salad gets crunch...
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Provençal Vegetable Gratin (Tian)
RecipesThis classic Provençal tian, a type of gratin, is made with sliced zucchini, eggplant, and tomato.
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French Spring Vegetable Stew (Estouffade Printanière)
RecipesThis stew is full of spring vegetables—from artichokes to asparagus to peas—making it a great starter or entrée with a crusty baguette.
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Black Olive Tapenade
RecipesTapenade, the traditional Provençal condiment made with black olives, is great on toasts, grilled fish, and roasts.
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Grilled Quail with Tapenade Toasts
RecipesThyme perfumes smoky quail in this Provence-style dish, which is best served with grilled baguette toasts topped with black olive tapenade.
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Provençal Stuffed Squid
RecipesSquid is filled with herbs, chard, and bread crumbs in this Provence-style dish.
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Lulu Peyraud, the Cooking Queen of Provence
Food David Tanis on the tireless home cook and her storied vineyard David Tanis cooks in honor of the woman who showed him the meaning of French food.
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Inside New Mexico’s Hatch Green Chile Obsession
Travel Every fall, the southwestern state smells like (fire-roasted) green spirit. David Tanis explores the fiery pepper that’s come to define the local cuisine Why New Mexico goes wild for this fiery...
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Green Chile Chicken Enchiladas
RecipesRoasted Hatch chiles are the most important ingredient for this recipe, which can be found fresh or frozen online or in some markets.
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