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Featured by David Tanis

By Feb 14, 2018
Food

Lulu Peyraud, the Cooking Queen of Provence

David Tanis on the tireless home cook and her storied vineyard
By Oct 13, 2016
Travel

Inside New Mexico’s Hatch Green Chile Obsession

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
By Jul 26, 2021
Recipes

Green Chile Chicken Enchiladas

The cheesiest way to satiate your Hatch pepper hunger.
By Apr 26, 2016
Recipes

French Spring Vegetable Stew (Estouffade Printanière)

Any gently simmered mixture of vegetables is truly greater than the sum of its parts. It’s important to cut the … Continued
By Apr 26, 2016
Recipes

Grilled Quail with Tapenade Toasts

Don’t be intimidated by quail—it’s easy to cook and, treated right, far more delicious than the average chicken. This recipe … Continued
By Apr 26, 2016
Recipes

Provençal Vegetable Gratin (Tian)

A tian is a type of gratin, typically vegetables baked in an earthenware dish. (The word “tian” also refers to … Continued
By Apr 26, 2016
Recipes

Provençal Stuffed Squid

Fresh squid of every size, and cuttlefish too, are found at fishmongers throughout Provence. Lulu buys the tiny ones to … Continued
By Apr 26, 2016
Recipes

Black Olive Tapenade

Tapenade, the traditional Provençal condiment made with black olives, is a versatile staple. Delicious when spread on little toasts for … Continued
By Jan 5, 2016
Food

David Tanis Loves Beans

On the comforting pleasures of the humble legume
By Jan 5, 2016
Recipes

Lima Bean Gratin with Herbed Bread Crumbs

These are savory baked beans, but they have no Boston sweetness. Think of this gratin as a meatless cassoulet meant … Continued