David Tanis's guest appearances

David Tanis

Special Sauce with Ed Levine

Faith Middleton Food Schmooze

THE FOOD SEEN

Roughly Speaking

Food Republic Today

Having A Night

Kyle MacLachlan

Alex Stupak

Gaby Dalkin

Renee Erickson

Gail Simmons

Evan Funke

Richard Betts

Joe Campanale

Andrew Friedman

Chris Cosentino

Alex Raij

Jeff Gordinier

Deb Perelman

Michael Solomonov

Pierre Thiam

OwlTail

David Tanis -- cookbook author, NYTimes contributor, and culinary wizard -- sits down with the starstruck girls to talk about staying relaxed in the kitchen, eating seasonally, and why you should taste your food before adding salt. Havinganightpodcast.comInstagram: @havinganightEmail us your burning questions! hello@havinganightpodcast.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

David Tanis -- cookbook author, NYTimes contributor, and culinary wizard -- sits down with the starstruck girls to talk about staying relaxed in the kitchen, eating seasonally, and why you should taste your food before adding salt. <a href="http://Havinganightpodcast.com" rel="nofollow" target="_blank">Havinganightpodcast.com</a>Instagram: @havinganightEmail us your burning questions! hello@havinganightpodcast.com Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

David Tanis on Dining In

Hey everybody! On today's episode, we discuss the top headlines, including food waste (0:26), a shakeup at Blue Apron (3:23), Trump's love of fast food (6:09), and a new menu item Taco Bell is testing out (7:38). Next up is 10 Questions for David Tanis (9:30), food columnist for the NYT and author of the new cookbook "Market Cooking," about garlic, travels, shopping seasonally, and more. We close out with comedian Nick Thune talking about seeing a food therapist as a kid (24:25).

Hey everybody! On today's episode, we discuss the top headlines, including food waste (0:26), a shakeup at Blue Apron (3:23), Trump's love of fast food (6:09), and a new menu item Taco Bell is testing out (7:38). Next up is 10 Questions for David Tanis (9:30), food columnist for the NYT and author of the new cookbook "Market Cooking," about garlic, travels, shopping seasonally, and more. We close out with comedian Nick Thune talking about seeing a food therapist as a kid (24:25).

David Tanis, an accomplished chef and cookbook author who writes the City Kitchen column in the food section of the New York Times, loves poking around farmers markets. He has produced an excellent new cookbook called "Market Cooking" — that is, looking for the best your local market has to offer, then taking that home and applying a simple but inspired recipe. "Market Cooking" has 225 recipes and excellent photos. David Tanis has cooked from California to France; he was chef at Chez Panisse in Berkeley for nearly 25 years. Today, a conversation with David about cooking from the farmer's market, and we’ll hear some excerpts from a few of his recipes.Links:http://davidtanis.com/book/david-tanis-market-cooking/

David Tanis, an accomplished chef and cookbook author who writes the City Kitchen column in the food section of the New York Times, loves poking around farmers markets. He has produced an excellent new cookbook called "Market Cooking" — that is, looking for the best your local market has to offer, then taking that home and applying a simple but inspired recipe. "Market Cooking" has 225 recipes and excellent photos. David Tanis has cooked from California to France; he was chef at Chez Panisse in Berkeley for nearly 25 years. Today, a conversation with David about cooking from the farmer's market, and we’ll hear some excerpts from a few of his recipes.Links:<a href="http://davidtanis.com/book/david-tanis-market-cooking/" rel="nofollow" target="_blank">http://davidtanis.com/book/david-tanis-market-cooking/</a>

For chef David Tanis, the farmers market is an adventure (episode 316)

On today's episode of THE FOOD SEEN, David Tanis, ex-Chez Panisse chef, and author of the seminal classics "A Platter of Figs" "Heart of an Artichoke" and "One Good Dish", releases his most recent opus "Market Cooking", derived from the French term, "la cuisine du marche". It's a philosophy and style, such in the way that Tanis approaches each ingredient; first with Alliums, then Vegetables, followed by Spices. If you've ever wondered how to build flavors, as well as your repertoire, this is the book for you! The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, David Tanis, ex-Chez Panisse chef, and author of the seminal classics "A Platter of Figs" "Heart of an Artichoke" and "One Good Dish", releases his most recent opus "Market Cooking", derived from the French term, "la cuisine du marche". It's a philosophy and style, such in the way that Tanis approaches each ingredient; first with Alliums, then Vegetables, followed by Spices. If you've ever wondered how to build flavors, as well as your repertoire, this is the book for you! The Food Seen is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>