Podcast appearances and mentions of david tanis

Are you up to your ears in corn and scrambling for new ways to use up one of the best summer ingredients? If you're craving fresh summer corn, and looking for easy and inspired recipes to enjoy this seasonal darling, then you'll want to tune-in and discover how to transform sweet cobs of kernals into refreshing salads, comforting soups, and exciting pasta dishes that will elevate your weeknight meals and summer hosting.In this episode, you'll… 1. Uncover the secrets to cooking perfectly grilled corn-on-the-cob, which enhances its natural sweetness and has just the right amount of char. 2. Get inspired by unexpected salad, soup, and pasta recipes like ramen with soy butter and a 5-star vegan coconut corn soup3. Learn how to make “corn ribs,” a popular restaurant dish that's easy to recreate at home, and stunning to offer guests or bring to your next potluckTune into our latest episode now to satisfy all of your corn-y cravings! ***Links to from this week's show:Our episode with Javier Lara: The three sisters: Indigenous wisdom for growing, sharing, and home cooking squash, beans, and cornCompound chili lime butterHow to make corn ribs from Food WishesAll Time restaurant in Los AngelesCorn soup with basil by David Tanis for the NY Times, and chilled corn soup with basil oil from Food52Soy butter corn ramen by Hetty Lui McKinnon for the NY TimesSarah Jampel's spicy corn coconut soup for the NY TimesHam El-Waylly's corn and miso pasta salad for the NY TimesSue Li's grilled corn and avocado salad with feta dressing for the NY Times“Ears and Ears” Orecchiette and corn pasta similar to what Kari makes Colu Henry's orecchiette with corn, jalapeno and feta for the NY TimesSonya's corn, romano bean, tomato pasta dish Korean corn cheese by Darun Kwak for the NY Times***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You'll want to make this delicious and cleverly named “Scuttlebutt sandwich,” which combines pillowy foccacia with tangy pickled beets for an unexpected summer meal that's equally perfect for entertaining as it is for your next beach day. And if you bought too many peaches at your local stand or farmers' market, you'll want to whip up one of our favorite peach desserts — a simple take on peach melba, or classic pie with a buttery crust.Tune in for a quick dose of home cooking inspiration! ***Links to from this week's show:Scuttlebutt sandwich adapted by Sara Bonisteel for the NY TimesNot-so-classic peach melba by David Tanis for the NY TimesPerfect peach pie from Sally's Baking Addiction, and Peach Pie with Honey and Ginger from Alison Roman***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Craving a cold and creamy dessert to beat the summer heat, but can't even imagine walking into your hot kitchen, let alone turning on the oven? In this episode we're divulging our tried and true easy summer dessert recipes to make at home, from cold and creamy to perfectly packable, no cooking required! This week you'll discover:1. How to stay cool with refreshing icebox cakes and frozen pies that bring excitement to any table, rely on premade ingredients, and are easy to assemble. 2. A portable cookie treat that travels easily to the beach, picnic, or on a road trip made of melted chocolate combined with classic ingredients like peanut butter, cereal, and butterscotch.3. A make-ahead dessert from Sonya's childhood that maximizes seasonal fruit and is perfect with a scoop of vanilla ice creamAdd sweetness into your summer gatherings with these exciting and easy no-bake desserts…tune in now for a spoonful of sweet inspiration!***Links to from this week's show:Sonya's raspberry mocha icebox cake, strawberry tiramisu, and fruit compote recipesIna Garten's mocha icebox cakeChocolate wafers for icebox cake18 ice cream pie ideas from Taste of HomeNot-so-classic peach melba from David Tanis for the NY TimesClassic Scotheroos recipes from Tastes Better From ScratchBuckeyes recipe by Tammy Winters for All RecipesTricia Yearwood's no-bake rocky road barsAll the rocky road bar combos on TikTokIna Garten's limoncello fruit salad recipe***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Do you ever come home from the market with a beautiful bouquet of asparagus, hoping you can make an exciting meal, only to cook it the same way you always have? Are you ready for new ways to embrace asparagus?In this episode, we're sharing techniques, tips, and 6 tried and true outstanding recipes for cooking asparagus at home: from embracing those bright green stems and making them the backdrop of a brilliant salmon sheet pan dinner to quick and easy ways to incorporate asparagus into your next pizza night!By the end of the episode, you'll learn how to cook asparagus in minutes with a wide range of flavor combinations. You'll also discover an elegant approach to tart making that utilizes market-fresh asparagus with buttery puff pastry; it comes together in minutes for an easy brunch. Asparagus is just as delicious and served at room temp as it is straight from the fridge, so you'll also find about dishes that are ideal for both hosting and meal prep. Tune into this episode for recipes and tips that will inspire you to make the most of asparagus season in your kitchen today! ***Links to from this week's show:Skillet charred asparagus from Milk Street You can find Sonya's blanched asparagus with snap peas and chive blossoms in her new book!Sheet pan broiled salmon and asparagus and craime fraiche by Molly Gilbert for Sunset MagazineSue Li's roasted gochujang salmon for the NY Times, and our interview with her!How to make homemade creme fraiche, by Kenji Lopez-Alt for Serious EatsEasy asparagus tart with mustard and cheese from House of Nash EatsFarmers market potato and asparagus pizza from Love & LemonsOur episode about a life-changing frittataAsparagus frittata with goat cheese and tarragon by Ari Lang for Well Seasoned StudioSpring chicken miso soup by David Tanis via the NY Times from our Spring Soup Episode

Are you ready to shrug off that cold winter for the fresh, vibrant flavors of spring? In this episode, we explore 6 spectacular spring soups to prepare you for the change in seasons. We're shedding the heaviness of winter meals in favor of lighter, fresher dishes. Soup offers that cozy comfort we still need, but it also welcomes in seasonal greens, leeks, sugar snap peas, fresh dill, and more. You'll discover how to make the most of that vibrant seasonal produce from your farmers market haul, how to easily cook up a nutritious, healthy dinner, and how a few pantry staples can transform a simple chicken soup into an unexpected and delicious meal! Tune in now for the soups you'll be making on repeat until summer arrives!**Links to from this week's show:Gnocchi leek soup with greens by Kendra Vaculin via Bon AppetitSpring chicken miso soup by David Tanis via the NY TimesThe Love Soup cookbook, by Anna Thomas, which has her recipe for pickle soup!Another take on pickle soup by Mica Sivah for The NosherSonya's Yemenite white bean soup with zhougSoup au pistou by David LeibovitzRoasted rutabaga soup from Yummy Addiction – Sonya makes something similar but adds a few potatoes for creaminess instead of cream, and she also adds thyme instead of nutmeg***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya's debut cookbook Braids for more Food Friends recipes.

During the pandemic, I learned to love cooking. I picked up a copy of the Art of Simple Cooking ad started experimenting with salad dressings, pie dough, and breads. My guest today is who I have to thank for that. Alice Waters built her restaurant, Chez Panisse, off of the food culture in France, where she visited at 19, and the values of Maria Montessori. Waters focused on organic, local, and seasonal produce and paid the farmers - not the distributors - the price for their crops. In 1995, Alice founded the Edible Schoolyard Project, an initiative that engages students in growing and cooking their own food as part of school curriculum. Today, Chez Panisse remains at its original location in Berkeley after 50 years. Since the last time we talked in March of 2021, Alice opened a new restaurant in Los Angeles called Lulu with the former head chef at Chez Panisse, David Tanis, announced the creation of the Alice Water Institute for Edible Education at UC Davis, and wrote a book. She shared with us today that she's organizing an event called Climate, Food, Hope on the National Mall this October before the presidential elections.  As you might have guessed, I won't be publishing episodes as frequently as once a week anymore; I've gone into high school but still want to bring important conversations like this to you every few months. Ezra --- Send in a voice message: https://podcasters.spotify.com/pod/show/newsnerds/message

Today on our episode #374 of All in the Industry®, Shari Bayer has a special "On the Road" show from the LA Chef Conference 2023, a premier industry conference on the West Coast, which took place on Monday, October 30th at the LA Trade-Tech's Culinary Arts Pathway, and was founded by Brad Metzger of Brad Metzger Restaurant Solutions, who was our guest on Episode #368 for a preview of the event along with nationally acclaimed chef Sherry Yard of Bakery By the Yard. As a part of the conference, Shari signed copies of her new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023, #chefwisebook), with cookbook and culinary shop, Now Serving. Our show features two interviews -- first Shari chats with Courtney Storer, Chef & Culinary Producer of the hit TV series, The Bear, now streaming on Hulu. Courtney is a chef with more than 15 years of experience in restaurants, and the sister of Christopher Storer, the creator of the The Bear. As the show's culinary producer, she has been responsible for the food that is presented in each scene, as well as for the culinary skills of the cast, and getting the writers, cast, and crew acclimated to the culinary world the series takes place in. Courtney has worked in high-profile kitchens from Verjus in Paris to Jon & Vinny's in L.A. Second, Shari speaks with Matthew Kang, Lead Editor of Eater LA. Matthew has covered dining, restaurants, food culture, and nightlife in Los Angeles since 2008. His work has been featured in Angeleno Magazine and TASTE Cooking. He is the host of K-Town, a YouTube show covering Korean American food in America. Previously he was a commercial bank analyst and received a business degree from the University of Southern California. Thanks and congratulations Courtney, Matthew, Brad, and everyone involved in #LAChefCon! Wonderful to be a part of! Today's show also features Shari's PR tip to embrace a nickname, speed rounds, and Solo Dining experience at LULU, an open-air courtyard restaurant at the Hammer Museum in Westwood, LA, celebrating good food that is good for the planet; founded by legendary chef, food activist, and Chefwise contributor Alice Waters, and acclaimed chef, writer, and cookbook author David Tanis.  ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon), available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook** Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

frying, encourages you to freeze your tofu (who knew!), and describes several ways that silken tofu can be delicious in both savory and sweet dishes. ***Links to recipes from this week's show:Sweet and Crunchy Tofu (made with potato starch) from Maangchi(Frozen) Tofu Braised in Soy Sauce from Chichi Wang of Serious Eats, and How to freeze Tofu by Jessie Yuchen of Bon AppetitTofu Guide from Serious EatsSilken Tofu with green onion from Garlic DelightVegan Mapo Tofu from David Tanis via the New York TimesHetty McKinnon's Creamy Vegan Tofu Noodles for the New York TimesIsa Chandra Moskowitz' Tofu Balls and Tofu Short RibsTofu Chocolate Mousse from Martha Stewart)We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

In a brief respite between his travels, Dave Chang teaches you everything you need to know about making dashi at home, then decodes his interview with Chris Bianco. He explains the classic-to-modern chef spectrum, the significance of legendary chefs Roberto Donna, Jean-Louis Palladin, and David Tanis, Bianco's gumption in the face of titans of industry, the lifecycle of perfecting a new dish, and how failure is a crucial part of the creative process. Host: Dave Chang Producer: Sasha Ashall Additional Production: Chris Ying, Jordan Bass, and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

Natasha David found inspiration in her mother's white wine spritzers to create low-alcohol cocktails with a happy buzz. Lauren Lemos of Wax Paper took to social media to air grievances about the predatory practices of online delivery apps. Vanessa Cecena helped compile a behemoth of a cookbook celebrating Mexican food.Soraya Kishtwari was innocently reporting on the Cyprian cheese halloumi when she discovered a world of geopolitics and regional pride. Uyen Le is striving for equity and sustainability at her Vietnamese restaurant, Bé Ù. Finally, David Tanis is fanatical about asparagus while shopping at the farmer's market.

Stacie and Mia make Braised Chicken with Lemons and Olives by David Tanis for the New York Times. Recipe: https://cooking.nytimes.com/recipes/1017258-braised-chicken-with-lemon-and-olives

On today's episode I enjoy an interview with Dorothy Kalins. Dorothy is the author of Kitchen Whisperers and an award-winning magazine editor, with experience as the founding editor of Metropolitan Home, founding editor-in-chief of Saveur, executive editor of Newsweek. She has collaborated on the production of many cookbooks, including David Tanis's bestselling A Platter of Figs, Michael Anthony's Gramercy Tavern Cookbook, and V is for Vegetables, Michael Solomonov and Steven Cook's Beard-award winning Zahav, Israeli Soul, and many others. In 2018, she was honored with induction into the American Society of Magazine Editors Hall of Fame. Kalins was the first woman ever named Adweek's Editor of the Year, and in 2013, Kalins was voted into the James Beard Foundation's Who's Who in Food & Beverage. On today's episode Dorothy and I talk about: *Food Media and the splash made by Saveur Magazine *The inspiration for her new book The Kitchen Whisperers  *The impact of kitchen and cooking on our connection with others Things We Mention In This Episode: Connect with Dorothy on Twitter @kalins Visit Dorothy's website: Dorothykalins.com  Dorothy's Book The Kitchen Whisperers Join Confident Cookbook Writers Facebook Group Learn more about How to Get Paid to Write a Cookbook during this free masterclass

For this special bonus episode, Kate interviewed Dorothy Kalins for her new book, Kitchen Whisperers.From Harper Collins: Dorothy Kalins is an award-winning magazine editor, the founding editor-in-chief of Metropolitan Home and of Saveur magazine, and the former executive editor of Newsweek. She has collaborated on the production of many award-winning cookbooks, including David Tanis's A Platter of Figs, Michael Anthony's The Gramercy Tavern Cookbook and V is for Vegetables, and Michael Solomonov and Steven Cook's bestselling Zahav and Israeli Soul. In 2018, she was honored with induction into the American Society of Magazine Editors' Hall of Fame. Dorothy was the first woman ever named Adweek's Editor of the Year. She has won two James Beard Awards, and in 2013 was voted into the James Beard Foundation's Who's Who of Food & Beverage in America. She lives in New York City with her husband, the filmmaker Roger Sherman.Support the show (https://www.patreon.com/dinnersisters)

Legendary chef and a pioneer of the “slow food” movement, Alice Waters, is slated to open her first restaurant in nearly 40 years. The restaurant will reportedly open in the Hammer Museum in Los Angeles and feature the mindset Waters became famous for promoting. Listen as chef Nyesha Arrington and restaurateur Philip Camino discuss what Waters' return means for the industry as a whole, for Los Angeles, and for the slow food movement. Listen to Philip and Nyesha discuss Alice Waters: Alice Waters helped shape California cuisine and pioneered the “slow food” movement in 1986 The slow food movement was founded as a counter to fast food, which was rapidly growing at the time Slow food promotes locally sourced food, regional cuisines, and a seasonal eating style Waters opened her famous Chez Panisse in 1971 on the philosophy of the slow food movement Waters' new restaurant will reportedly be in the Hammer Museum in Los Angeles While there's currently no name or many details about the restaurant, Hammer Museum representatives said it will “highlight wholesome foods sourced from local farms dedicated to responsible and regenerative farming practices” Waters will reportedly open the restaurant with a team including chefs David Tanis and Jesse McBride Links: Happy Mouth Podcast Instagram Eater - Chez Panisse legend Alice Waters opens first restaurant in Los Angeles this fall Restaurant Hospitality - Alice Waters to open new restaurant in Los Angeles this fall PBS - Brief but spectacular: Alice Waters Wikipedia - Slow food Edible Schoolyard Project - Website Slow Food Nations - Alice Waters Episode photo credit We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

DC makes David Tanis' pan con tomate and then chats with Kirby Howell-Baptiste (Infinity Train, Killing Eve) about her pickle journey, Marmite vs. Vegemite, having a freezer full of garbage, the magic of the mandolin, the lost jacket potato shop of Covent Garden, the wonders of duck fat, her nan's curry goat, fishermen's pie, and a whole lot more.  NOT EXACTLY THE RECIPE I USED IN THE EPISODE BUT HEY: https://cooking.nytimes.com/recipes/1019423-garlicky-tomato-toast-pan-con-tomate DE CAMPESINO A CAMPESINO: https://www.gofundme.com/f/gvpbx-de-campesino-a-campesino

Joy of CookingBy Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker, and Megan Scott Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.John Becker: Hi, I am John Becker, I'm joined by my wife Megan Scott, and we are the most recent coauthors of the Joy of Cooking.Suzy Chase: I'm so happy you said the Joy of Cooking because I've always called it "The Joy".John Becker: It's come up a few times, and you know, we've always said it that way. The definite article was dropped, I think in the 60s, just at least on the cover.Megan Scott: Yeah. It's from the old books, and then the new one is just, it's Joy of Cooking now, but I definitely know a lot of people call it, "The Joy."John Becker: Including us, I mean, you just have to add that. Maybe that was the whole idea is like, if people are going to say the anyways, so I don't know. I'm not sure what the rationale is for that.Suzy Chase: It's crazy to think that it's been nearly 90 years since the first 3000 copies of the Joy of Cooking came out. Your great-grandmother, Irma Rombauer, was not known for her skills in the kitchen. She was a socialite, not a domestic goddess. John, tell us the story of how she decided to self-publish this cookbook in 1931.John Becker: Well honestly, it's a bit mysterious that she undertook it. So, her husband unfortunately passed away, and both of her children, Edgar and Marion, at that time they had moved out. She had her savings and very little prospects professionally. I mean she was part of a generation where women were kind of... There just wasn't as many opportunities or professional training, available for women. So she, on a whim, she took half of her life savings and decided to embark upon writing a cookbook. Then had it privately printed and sold it by word of mouth, as well as just hand selling it to booksellers. It resonated with a lot of people. She had a very conversational, witty tone, that was I think a little bit... It was definitely unique in cookbooks at the time, which were either written by people that had come from a home economics background, or maybe from a more chefy perspective, as in chef of a great house perspective.Suzy Chase: So when did you decide to embrace this family tradition?John Becker: I mean it was always emphasized to me, that it was not expected of me, that I should follow my dreams wherever they took me, and blah-bidy-blah. So I did that for a while. I ended up, really contemplating going to graduate school for literature. Then I just had a kind of an epiphany moment, where I came across the dedication that Marion wrote to the 1963 edition, and it was her first edition solo, without the help of Irma. They had both worked at that point on the 1951 edition. It's a really poignant, at least for me, dedication, and the ending of it really kind of got me right in the gut, was, "I hope that my sons and their wives continued to keep joy a family affair, beholden to no one but themselves, and you." "You" being the readers, our readers. Which is really, I don't know, it was the first time I ever felt like I had been called to do something. It changed my life, it really did. It was the first time I really felt a really deep connection with Marion, and I decided that after all my messing around with publishing and kind of the literary academic arena, that I actually had something to offer to joy, and to my family's multi-generational project.Suzy Chase: I feel a kinship to your great-grandmother, because cooking really isn't my passion either. I'm just trying to be a good home cook for my family. It's interesting that she incorporated joy into the title. Do you have any backstory on the title?Megan Scott: We don't really, we don't know why she decided to call it that, but I think it's an interesting choice and I almost feel like it's perhaps a little tongue in cheek, because Irma was not... I think in some ways she enjoyed certain types of cooking. Like we know she loved to bake and decorate cakes, but I don't think she enjoyed just the day to day, like having to cook every day for people. So I think maybe it was a little bit of a, not a joke, but just kind of a-John Becker: There might've been a twinge of irony there. But on the other hand, I feel like she really tried in that first edition, and subsequent ones, to lessen the burden, to kind of be a friend in the kitchen. To have that kind of casual intimacy with her readers. You know, I mean, it's hard to read that title with a straight face sometimes, because she does have a lot of witticisms in the early editions. She just had a really sharp sense of humor.Megan Scott: Yeah, I definitely agree with that assessment. Also, the cover illustration on the 1931 edition, if you've ever seen it, it's a paper cut. It's a woman who has a broom, and there's a dragon next to her, and she's fighting this dragon. That's the story of St Martha of Bethany, who is the patron Saint of Home Cooks, fighting off the medieval dragon called a tarasc. So in Irma and Marion's minds, it's like the home cook is fighting off the dragon of kitchen drudgery, with this friendly cookbook.John Becker: Well, and a broom, and what looks to be a pretty menacing purse.Megan Scott: Yeah.Suzy Chase: So Megan, you and John developed more than 600 new recipes for this edition. What other changes are in this edition?Megan Scott: There's so many things. So when we first started to think about doing this revision, we created this... So we went through the book line by line, and created a huge outline, where we detailed everything that we felt needed to be fact checked, or changed, or improved upon, or things that we felt were missing. Recipes we thought were outdated, or ones that we felt maybe needed to be revised in some way. So we started out with a pretty good idea of what we wanted to do, but some of the changes include, like everything from the actual trim size of the book. So the book is actually wider now, it's the same height, but kind of a wider format. So it lays flat when you open it, basically to any page, which we love. We brought back paper cut illustrations for every chapter heading. We added new sections on fermentation, sous vide cooking, new ingredients.John Becker: Yeah. Speaking to what you started talking about, we really did... I mean, joy is a cookbook of many parts, and we basically examined each one of those parts, just to see where we could improve. If there was anything lacking in our coverage, either of culinary technique, or ingredient information, or actual recipes that we felt like, "Oh my God, I cannot believe that this isn't in joy." A lot of that response we had to "classic American recipes", like a Chicago style deep dish pizza, or say the St Louis specialty gooey butter cake. Those were ones where we were kind of scratching our heads like, "Oh, I cannot believe that we do not have this now." But also including more international recipes, things that really kind of, I wouldn't say that they capture the changing demographics of America, but it's a gesture towards that. We really tried to be as inclusive and respectful as possible, with that aspect of things, adding new international recipes that have been brought here.Suzy Chase: Did you retest existing recipes?John Becker: Oh yeah.Megan Scott: We did. Yeah. We had tested, by the time we actually started the revision process, we had probably tested 1500 existing recipes, and then we continued to test more as the process went on.Suzy Chase: So Megan, tell the story of the pancake batter, and the difference you found between 1975 and 1997.Megan Scott: Yeah, Well this happened when we were very new working on the book. So this was probably 2010 or maybe 2011, and we were just testing the-John Becker: Well didn't we get a... We received a complaint from a reader about our pancake recipe. It's like, Oh!Megan Scott: Yeah we did. But I think I had tested the recipe before, and I thought the batter seemed runny, but in my naivety I was like, "Oh, I'm just going to add more flour and get on with it." But then we got a complaint from a reader who was like, "This pancake batter is way too runny." Then I was like, "Okay, well this is obviously a recipe problem that we need to fix." So we have all these recipe test notes from when the book was professionally tested back in 2006 and 1997, and we found probably about half a dozen test notes for the pancake recipe alone. It was really interesting because they found the same problems that we had, in that the batter was too runny. The 1975 edition recipe for pancakes was better, but for some reason the change was never made in the manuscript. So we, in this edition, we took the pancakes back to the 1975 quantities, and have restored it to its former glory.John Becker: That's basically one of the reasons why we wanted to do all of the testing in house, and wanted to kind of take it back to the methodology that Marion and Irma used, to produce what are best-selling classic editions. There's very little opportunity for something getting lost in communication, when the same people that are testing the recipes are the same people that are writing them in the book, or in the manuscript. I think that the distance between kitchen and manuscript, was kept to an absolute bare minimum. I think it's very important, especially for a book of this size, where it definitely seems like something that you need to live and breathe in order to do right.Suzy Chase: What sorts of recipes did you remove and why?Megan Scott: It kind of runs the gamut. There were some recipes that we tested them, and we're just like, "This is just not very good." For example, there was a sweet potato stuffing, it was called a stuffing, but it was really just mashed sweet potatoes with sugar and some stuff in it, and baked in a dish, and it was just kind of gummy and not very good. So we cut that. Another example is that we did try to streamline some things. So for example, again in the stuffings chapter there were six different variation recipes on the basic bread stuffing. So what we did was we made the basic bread stuffing kind of the master recipe, and then we include a list of editions that people can play around with, to add to the stuffing, instead of providing six different specific options. Then there were some recipes that just kind of felt outdated, kind of like the golden glow salad. We had to get rid of that one.John Becker: Yeah. Something about, what was it? Pineapple, lemon gelatin and chicken stock.Megan Scott: Yeah. It was like chicken broth. So it was like a sweet and savory gelatin. I don't think that... I mean cool if you like that kind of thing, but I don't think it's as relevant to these days.John Becker: But then there were even some more contemporary recipes that were added later, that were not like 1950s jello mold throwbacks, that we felt like just had to become a little dated. For instance, this edition, we don't have any recipes in the sandwich chapter for wraps. We don't have, there was a pesto cheese cake that was added in the '97 that we decided, you know, this feels a little, I don't know, we just-Megan Scott: Yeah, it felt dated.John Becker: It felt dated.Megan Scott: Also that we got rid of the recipe for tequila shots, because first of all everyone knows that, also there's a lot of really great tequilas and mezcals, on the market that you can just sip and you don't need a chaser. Like not everything has to be a shot.Suzy Chase: I read that you took out shrimp wiggle. What's that?John Becker: It's an odd one, it was actually brought back. So our last edition, the 75th anniversary edition that was released in 2006, there was a concerted effort made in that edition to bring back some of the recipes that had disappeared pretty early on from our publication history. Ones that were taken out by the 60s even, so shrimp wiggle, I want to say that it's a bechamel that has been fortified with ketchup.Megan Scott: ... and clam juice.John Becker: ... and clam juice.Megan Scott: ... and it has peas, green peas in it, and obviously shrimp, and then it's served over toast.John Becker: Yeah.Suzy Chase: Oh!Megan Scott: Yeah, exactly.John Becker: Yeah, that did not test well.Suzy Chase: Irma fought tooth and nail, not to publish photos in this cookbook. How come?John Becker: Well, at the time, so this was in the lead up to the 1951 edition. At the time the person that the publisher at the time, Bob's Merrill, had decided that they wanted to do the pictures, had absolutely no experience with food photography, and actually happened to be, I think a brother of one of the editors that was working on that edition. So that was definitely part of it, is that they felt maybe this wasn't the right guy to do it. But also, they resisted it later. Marion especially resisted it later, just because she felt like it would date the book. I mean, you look at older Betty Crocker editions, and you can kind of see the validity of that concern. I mean even in the 90s, well in the late 90s early 2000s, we actually did come out with a series of single subject books called the All About series. There was food photography done for those, the smaller volumes. Even that photography it's still fairly decent. The color temperature seems a little off. You could definitely tell, even books that are really not in the large scheme of things, that old, that the aesthetics of food photography, or even of props and all of that stuff, it changes so fast. We only publish every 10 years or thereabouts, I mean, ideally every 10 years. So it definitely seems like by the time a new edition rolls around, that food photography is probably going to be looking a little stale. Plus, we have so much to communicate.Megan Scott: Yeah. If we did have food photography, which we did actually, we talked about for a hot minute for this edition, but we ultimately decided against it because it would have been just a couple small sections of the book, with a handful of photos that can in no way represent an 1100 page cookbook like Joy of Cooking.Suzy Chase: When you're out and about, what are some fan favorites that you hear over and over again?Megan Scott: Well, definitely the pancake recipe is a big one. We actually have a friend who has memorize the pancake recipe when he was a kid, and still can do it from memory. But yeah, we hear about that one all the time. Then the chocolate chip cookies, the brownies. What are some other things that we hear about?John Becker: For some reason, the pot roast and the beef stew recipes have a big following. I'm really happy that people enjoy those recipes. But yeah, it definitely seems like, people get really excited about the basics. Oh yeah, the banana bread.Megan Scott: Oh yeah banana bread and carrot cake.Suzy Chase: I was wondering why this edition was so massive. It's much larger than past editions. Then I read about the task of your father, Ethan, updating joy in the mid 90s, and the regrets after that was released. Talk a little bit about that.John Becker: So Ethan had been wrangling with publishers, primarily McMillan, for years. He actually in the mid 80s I think that he had a manuscript for a new revision, that was pretty close to being finished, but was unable to publish it because of disputes with the publisher. This kind of thing continued for quite a while, and I'm sorry to say, so I guess it was the cookbook section of McMillan. I'm not exactly sure how, unfortunately I was really young at that point, so I'm not exactly sure what the machinations were, but we ended up with a new publisher, Simon & Schuster/Scribner imprint. Our agents at the time were really trying to make sure that the book got the revision that it deserved. So a very well known, well-connected, very talented editor was brought on, Maria Guarnaschelli, and she commissioned quite a few of food writers that she knew, up and coming as well as established food writers, to help revise the book. It was a massive undertaking and they really tried to, let's just say that they started from scratch in some areas, where they just made it very hard for... They set themselves a very difficult task. By the end of it, the manuscript had just ballooned to a ridiculous length, and a lot of stuff got lost when it had to be edited down. The real problem was that we lost the canning chapters, we lost the frozen dessert chapters, we lost the cocktail chapter. Which is really sad, because the first recipe in the first edition, was actually for a gin cocktail. Irma published during prohibition. A little bit of the spirit of the book was lost there and then-Megan Scott: Essentially it was just, it was more of a rewrite than a revision. So I think a lot of joy readers were really disheartened, because the book seemed to have lost its personality, which is something that really resonated with a lot of folks. So I think there were just a lot of disappointed people with that edition, in spite of the fact that a lot of really talented people worked on it.John Becker: A lot of the recipes that were added during that edition are some of my favorites. You know, it was a necessary update. The book hadn't been given any TLC in over 20 years by that point. A lot of the international recipes that were added in the 90s are really, really wonderful. So with the 2006 edition, the last one, Ethan and the editorial team, tried to bring back the best of the '97, well to incorporate the best from the '97, but also bring back a lot of that older legacy material from the 1975, for the 75th anniversary edition.Megan Scott: But something we tried to do in this edition was, we didn't want to rewrite the book, we wanted to modernize it without making it too... We didn't want anything to be too trendy or of the moment, we wanted it to be what the older editions of joy are, which is really classic and kind of timeless. We want people to be using this edition, you know, 20, 30, 40 years down the road. So we tried to update it in a really thoughtful, measured way. We weren't interested in going back to a bygone age, nor were we interested in doing something so trendy that it will be a little bit out of date in five or 10 years.Suzy Chase: In 2017 Bon Appétit wrote an article entitled, the obsessive sport of shopping for a vintage Joy of Cooking. People obsess over finding old editions, a first edition can fetch anywhere from $1500 to $15,000. Do you have a particularly interesting story of a first edition that someone found, or has been handed down over the years?John Becker: Actually, my father Ethan recently visited, and brought with him two first editions, first printing, the original printing. One of which was signed by everybody, it's signed by Irma, by Marion, by Ethan. Really did feel like kind of a passing of the guard moment. It's just something I'll treasure forever. But yeah, I mean we really don't have too many stories regarding first editions, because they are super rare, as their prices would seem to indicate. Yeah, I mean finding one with a dust jacket intact, is extremely difficult. In fact, we have a fragment of a dust jacket for only one of our copies. Luckily, there was a facsimile of the first edition that was published in 1998. So for those that are curious as to what Irma put into the original edition, those are available for a much more reasonable sum. I mean most of the interesting stories that we have about older editions of joy, are not like the collector's type stories. They're more like, for instance, I think it was maybe last year or the year before, we received a paperback edition, which it's the 1963 edition. That was the one that was turned into a paperback, a two volume paperback as well as a single volume. It was in a Ziploc, I mean it was just completely destroyed. It came with this incredibly sweet note from someone. She was about ready to go into the nursing home, and she wanted us to have the book because she said that it had seen three marriages, and help her raise six children. She just detailed what this book had been through with her.Megan Scott: She was worried that her children wouldn't know the value of it, and they would just throw it away. So she wanted us to have it. That was a really, that was an amazing thing to receive.Suzy Chase: This week I made two recipes out of the cookbook. Wanda's Stewed Cranberry Beans on page 212, and Rombauer Jam Cake on page 732. Can you describe these recipes and the inspiration for them?Megan Scott: Well the Wanda's cranberry beans, Wanda is my grandmother. So I have come from a farming family, and my grandmother and grandfather grew cranberry beans every year, and they would shell them. We would all get together in the late summer, and shell them and freeze them for the winter. So she would cook these beans every single Sunday for as long as I can remember. It's really just a ham hock in it. Really, really, really simple, but kind of one of my favorite things to eat. Then the Rombauer jam cake is an older recipe, and it's kind of like a spice cake, but it has raspberry jam in the batter. Usually when I make it I like to use, there's like a brown sugar icing that you can make to drizzle over it, that I really love.Suzy Chase: Now to my segment called my favorite cookbook. And this, it's crazy asking you this, but what is your all time favorite cookbook and why?Megan Scott: I don't know if I can pick one because there are a few that I'm thinking of, that were some of the first cookbooks I ever bought, and that really taught me a lot, or that I just really loved reading through. One of them was Wild Fermentation by Sandor Katz. That is an amazing book, and I think it was just recently revised, like maybe last year. But also I remember getting A Platter of Figs by David Tanis, and that kind of... I grew up in the South, so I didn't really have any experience with California cuisine, and that book was really influential for me.Suzy Chase: And John?John Becker: You know I, again, our cookbook library is gigantic and it's really hard to pick a favorite, but I am going to have to say A Super Upsetting Book About Sandwiches, just because it's really, really funny. Obviously the recipes are fantastic, but yeah, by Tyler Kord of No. 7 Sub. Is it No. 7 Subs?Megan Scott: Yeah.John Becker: I remember, not knowing what to expect when I picked it up, but it was definitely one of those ones that I kept on going back to, to read.Megan Scott: Yeah, it's pretty delightful.John Becker: I'm surprised you didn't say Joy of Cooking for your favorite cookbook. Oh, I thought that, that was off limits. Otherwise I would have to say that, because not only family loyalty, but it's also the one I know. I mean it's obviously we know that book really well. I guess we didn't touch on this, but when we were testing recipes when we first started, we were doing for each one that we tested, we did these genealogies for each one to see like what edition it was added to. Yeah. I mean it's definitely our favorite. I mean, it's my favorite cookbook because I just have so much invested in it, and I know it so well. But yeah, for some reason I thought that was off limits.Suzy Chase: Well, I usually say, what's your favorite cookbook other than this cookbook? But I thought, come on. I mean.Megan Scott: Yeah, I didn't think we could say Joy of Cooking, but joy was one of the first books that I ever bought for myself, and I did not grow up in a Joy of Cooking family. So my mom never had, she didn't have the book. I just kind of, when I moved out, I knew that Joy of Cooking was this amazing kitchen resource, that I just needed to have. So I bought it for myself, and yeah, loved it. That was before I met John.Suzy Chase: Where can we find you on the web and social media?Megan Scott: We are on Instagram at The Joy of Cooking, and Twitter The Joy of Cooking, and on Facebook it is just Joy of Cooking.Suzy Chase: What a treat it was chatting with you about the most popular American cookbook. Thank you so much for coming on Cookery by the Book podcast.Megan Scott: Thanks so much for having us.John Becker: It was a pleasure.Outro: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast, Cookery by the Book.

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.com Instagram: @havinganight Email us your burning questions! hello@havinganightpodcast.com

Faith and the gang muse over the Top 100 food trucks in the country and share info about Stephen Fries's culinary walking tour in New Haven. We sip local beers from Half Full Brewery, and cookbook author David Tanis shares simple recipes for flank steak, stuffed peppers, and perfectly steamed asparagus.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

There isn’t a dish I can think of (except cereal) that won’t be made crazy-delicious by being topped with a sprinkling of crispy shallots. David Tanis (author of Market Cooking) says to put a cup of vegetable oil in a pan with 3 shallots, sliced thin. Cook them on medium heat, stirring and watching them carefully for 15 minutes. When they’re golden brown, set them aside and dry them with a paper towel. Keep the crispy shallots in a jar by the stove and toss them into vegetables, beef, poultry, and fish. I would put these on an old boot and eat them—that's how good they are. Photo: Seacoast Eat Local/Flickr, creative commons The post Crispy Fried Shallots Make a Delicious Topping appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

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).

Ah, Thanksgiving: the holiday when American families give thanks while trying to politely ignore their glaring political differences and inhaling vast quantities of food. In this special episode, Jenny Luna attends a dinner party where the whole point is to have awkward conversations: A group called Make America Dinner Again pairs up folks on opposite sides of the political aisle to cook and eat a meal together—and the result is some refreshingly honest discussions. Then, Maddie talks to celebrated chef David Tanis about what to do with underappreciated winter vegetables like leeks and parsnips. Thanksgiving pro tips abound!

New York Times Columnist and cookbook writer, David Tanis join Dara to chat about his new cookbook David Tanis Market Cooking. Then, Dara gives you some recipes for peas and answers your questions.

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/

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

One of the many reasons I love doing Special Sauce is I get to talk to many people I have long admired from afar and never met. This week's guest is one of those people: David Tanis, one of the best and most thoughtful chefs and cookbook writers working today. I first heard his name when he was the chef at Chez Panisse. He wrote his first book, A Platter of Figs and Other Recipes, while working there, and for the past seven years he's been the City Kitchen columnist for the New York Times. Now he's just published his fourth cookbook, David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient. David explains that, for him, shopping for food at open-air markets is about much more than gathering the freshest possible ingredients. It's therapy. "I live not very far from Chinatown [in Manhattan] and when I'm sort of feeling a little blue, I go down to Chinatown, it takes me ten minutes to walk there and walk around the market stands, and oh, I feel better in a minute. Seriously." That's my kind of therapy. David also takes his ingredients seriously. How seriously? This is how much he loves his garlic soup recipe: "There are some great dishes [in the book], for instance, the garlic soup, which is made with just garlic and water and sage leaves. People need to know about that. I don't mind putting that in every book. It takes 15 minutes to make." And here's what's happening on David Tanis Day all over the world: "Everyone is eating beans." When you listen to this episode of Special Sauce, you'll realize that David Tanis is full of beans and so much more.