Recipes By David Tanis
750 recipes found
Smoked Fish and Potato Soup With Chorizo
This is a soup that’s especially nice for cold, wet days. It’s like a chowder, but the inspiration is Iberian, modeled after Portuguese or Spanish potato soups enriched with salt cod. Smoked sablefish gives the broth a marvelous flavor, but smoked whitefish, cod, haddock, sturgeon or even smoked trout could be used.
Fresh Pea Soup With Miso
This simple Japanese-inflected soup has a delicate green flavor and a lovely creamy consistency. Served in small bowls, it makes a perfect beginning to a spring meal. Using white miso (shiro miso) keeps the soup light; red miso (a k a miso) gives it a nutty, more earthy flavor. Both are good. Japanese groceries sell fragrant shiso leaves in tiny bunches, and also offer the best choices for soft, silken tofu.
Turkey Broth
Turkey Soup With Lime and Chile
After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat. This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán. It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.
Egg and Lemon Soup with Ramps
Turkey Hash With Brussels Sprouts and Parsnips
Though it’s derived from a French word that means chopped, hash is quintessentially American. It’s most often made with roasted or boiled meat (sometimes corned beef) and potatoes, cut into cubes and fried into a crisp-bottomed cake. Invariably, it’s then topped with an egg, poached or fried. This one, made with roast turkey, makes good use of holiday leftovers. Scallions and jalapeño lend it brightness.
Red Onion Soup With Cheese Toasts
Onion soup is an excellent antidote to blustery, cold weather. Jacques Pépin showed me his way when I first met him years ago in California. His admonishments: Don’t overcrowd the pan or the onions won’t brown. Keep the heat high but not too high, so the onions don’t cook too fast and burn. Be generous with the salt and pepper. Bay leaf and thyme are essential, everything else is negotiable. A little red wine is nice, a splash of Cognac couldn’t hurt. A welcome all-purpose remedy, especially at this time of year.
Spicy Cranberry-Apple Relish
Lemon Grass and Rice Noodle Fish Soup
Turkey Pita With Cabbage, Cucumbers and Tahini Dressing
This shawarma-like pulled turkey sandwich, using Thanksgiving leftovers, is a great alternative to the mayo-and-cranberry-sauce fallback. Or it can be made any time of year with roast turkey, chicken or lamb.
Mashed Butternut Squash
Mashed squash makes a versatile side dish throughout the fall and winter, since it goes with just about everything. It’s perfect with roasted meats like duck, chicken or pork loin. Don’t mash too much though — leave it on the chunky side.
Blood Orange Flan
Winter is the time for citrus fruits — tangerines, clementines, grapefruit and oranges. The most exciting orange variety may well be the blood orange. Well known in the Mediterranean, blood oranges are now grown in California and Florida as well. The ruby red juice has great visual appeal. In this flan, the burnt sugar caramel helps balance their sweet, somewhat tropical flavor.
Citrus Salad With Prosecco
This elegant, simple variation on fruit salad makes a refreshing first course, but could also be dessert, depending on the menu. A sprinkling of sugar and a splash of Prosecco elevates fresh fruit in a surprising way. In winter or early spring, make it with all kinds of colorful citrus— especially blood orange and pink grapefruit. In summer, use the same method with stone fruits and berries, like peaches and blackberries.
Lamb Ragout With Spring Vegetables
To celebrate the end of winter, French cooks make navarin printanier, a lamb stew. Instead of serving it with potatoes, parsnips or other winter root vegetables, this colorful stew is brimming with fresh spring produce, a mixture of small vegetables like baby turnips, fava beans and scallions. To keep it on the lighter side, use a splash of white wine instead of red. Finish with peas or asparagus tips, cooked briefly, if they are available. The stew can be made a day ahead, but the vegetables should be freshly cooked before serving.
Pear and Frangipane Crostata
Basically a batter of ground almonds in a buttery sweet Italian-style crust, this easy tart is sublime with a little sugared fruit baked on top — apples or pears in the cold months, cherries and stone fruit in summer — but it is also very good plain, served with a fruit compote alongside. A small wedge is sufficient after a big meal, but no one will complain if you serve a dab of whipped cream or ice cream on the side. This tart is best on the day it is baked: Save time by making the dough and lining the tart pan up to a week in advance and freezing.
Cranberry Linzer Torte
This version of Linzer torte, a classic Viennese pastry, has a dough with a high proportion of ground hazelnuts and almonds. It is usually filled with a raspberry or apricot jam, but cranberries make it a perfect Thanksgiving dessert. The secret to rolling a dough made with nuts is to keep chilling it if it becomes difficult to handle. Linzer torte keeps up to a week if well-wrapped, and also freezes well, before or after baking.
Roast Duck with Orange and Ginger
For a festive occasion, a burnished whole duck makes quite an impression — fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don’t use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.
Ricotta Gnocchi With Parsley Pesto
Gnocchi are little savory Italian dumplings, most often served as a pasta course. They are often made from a dough of potato, egg and flour, but there are many kinds. Some are made with cooked semolina, such as gnocchi alla romana, which are baked with cream and cheese. Fresh ricotta is the secret for these exceedingly light, airy dumplings. Bound with eggs and only a handful of flour, they can be served in broth, with a light tomato sauce, tossed with butter and sage leaves, or with a simple green pesto. Look for the best fresh ricotta: The low-fat commercial type doesn’t qualify. Drain it well before using, or the dough will be too wet. Put it in a fine mesh sieve set over a bowl and refrigerate for several hours or overnight. Use the drained liquid whey in soups or smoothies.
Caramel Pears With Rosemary, Honey and Walnuts
This beautiful, aromatic autumn dessert can be prepared several hours in advance, then re-warmed to serve. Feel free to use any variety of pear, and serve with vanilla ice cream, if desired.
Strawberry-Coconut Ice Cream Cake
This is an impressive dessert that’s not at all difficult to prepare and doesn’t require an ice cream maker. For the best flavor, use sweet, ripe farm stand berries: They should really smell like strawberries. The whipped cream and a touch of vodka help keep the mixture from forming ice crystals — up to a point. You’ll still want to make this cake the day before you plan to serve it, since its texture is best in the first 24 hours and it can take up to six hours to freeze.
Smoky Lobster Salad With Potatoes
This salad is a riff on a traditional Spanish dish, pulpo a la gallega, a favorite item on tapas bar menus all over the country. It is essentially boiled octopus and potatoes, sliced and served with a good drizzle of olive oil and a dusting of smoky pimentón. This version uses lobster instead, and adds strips of roasted pepper and cherry tomatoes.
Citrus and Persimmon Salad
Winter is the time for all kinds of colorful fruit. Citrus choices abound, from grapefruit in many hues to brilliant blood oranges. Paired with slices of persimmon and topped with sparkling red pomegranate seeds, this kind of simple fruit salad makes a refreshing adessert. It relies only upon the seasonal fruits’ own sweet juices for flavor. If you want something more, add a splash of orange liqueur or limoncello.
Pan-Roasted Duck With Wild Mushrooms
Magret is the term used for the large breasts of a Muscovy duck, found at many butcher shops and supermarkets or easily purchased online. Each breast weighs about 12 ounces, enough for 2 portions.They are best served rare or medium-rare, like a beef steak. If using smaller duck breasts, reduce the cooking time accordingly. The deeply flavored sauce is made from dried wild mushrooms and a mixture of cultivated mushrooms sautéed with garlic and parsley finishes the dish. If wild chanterelles or porcini are available, by all means, add them to the mixture, too. Mashed squash or sweet potato would make a nice accompaniment.
Red Pepper Crab Croquetas With Garlic-Almond Sauce
In Spain, golden-fried croquetas are served in tapas bars to the delight of all. They may be made of any number of things, like salt, potatoes or cauliflower. Béchamel is used to bind the mixture, which gives these crab-meat croquetas a luscious center. The crisp and creamy bites are perfect for any gathering, eaten out of hand with drinks.