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Eight (Really Great) Fermented Black Bean Recipes
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Fermented Black Beans are the Savory Superpower Every Pantry Needs
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Green Beans with Black Bean Sauce
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The Best Omelette Pan For Anyone Who Is Serious About Brunch
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Found: The Best Cheese Grater to Level Up Homemade Pasta
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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...
By Oct 13, 2016
Recipes

Green Chile Chicken Enchiladas

Roasted Hatch chiles are the most important ingredient for this recipe. You can purchase green chiles fresh or frozen online...
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...
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...
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...
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...
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...
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...