David Tanis on the tireless home cook and her storied vineyard
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
The cheesiest way to satiate your Hatch pepper hunger.
Any gently simmered mixture of vegetables is truly greater than the sum of its parts. It’s important to cut the … Continued
Don’t be intimidated by quail—it’s easy to cook and, treated right, far more delicious than the average chicken. This recipe … Continued
A tian is a type of gratin, typically vegetables baked in an earthenware dish. (The word “tian” also refers to … Continued
Fresh squid of every size, and cuttlefish too, are found at fishmongers throughout Provence. Lulu buys the tiny ones to … Continued
Tapenade, the traditional Provençal condiment made with black olives, is a versatile staple. Delicious when spread on little toasts for … Continued
On the comforting pleasures of the humble legume
These are savory baked beans, but they have no Boston sweetness. Think of this gratin as a meatless cassoulet meant … Continued
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