One Good Dish
New York Times columnist and author of A Platter of Figs and Heart of the Artichoke, David Tanis sits down to talk with us about his latest cookbook, working for Alice Waters and encouraging cooks to get back in the kitchen. The recently released One Good Dish is a compilation of simple, casual, yet unequivocally delicious recipes that are meant to be enjoyed at any time of day. The book doesn’t start with appetizers and end with dessert, but rather one chapter focuses on bread, while another is called “Eating with a Spoon,” and another “Strike While the Iron is Hot” with dishes that are scorched, seared and griddled. It’s a departure from his last menu-based cookbooks, but in a good way. Sometimes you don’t want to cook a beautifully orchestrated multi-course meal, sometimes you just want to make one good dish. Order your copy here.
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