David Tanis

Indian Panfried Cauliflower
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David Tanis ensures sweet and nutty cauliflower with gorgeous and delicious browning by pan-frying it. He writes, "To get sweet caramelized cauliflower, pan-fried is the way to go. Some cooks make this dish with grated cauliflower, but I prefer to make irregular thin slices, which brown beautifully. Make it as spicy as you wish." Excerpted from David Tanis Market Cooking by David Tanis (Artisan Books). Copyright © 2017.  Slideshow: More Cauliflower Recipes 
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David Tanis’ Hubbard Squash with Parmesan and Brown Butter works equally well as an appetizer or main dish. Although, Tanis especially enjoys “using leftovers for a baked pasta—layer the squash with rigatoni or penne cooked firmly al dente, and then shower with grated cheese and bread crumbs.” Feel free to substitute any hardy winter squash for the Hubbard.Excerpted from David Tanis Market Cooking (Artisan Books). Copyright © 2017. Slideshow: More Squash Recipes 
Tomato-Ginger Chutney
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This Indian-style condiment provides the sweetness of traditional cranberry sauce, along with less conventional spice from fennel seeds, ginger, and jalapeño.
Stone-Ground Corn Breads
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A cast-iron skillet produces a crispy brown crust on this corn bread, though cake pans will work, too. This quick bread can be used as the base for stuffing, but it's also delicious on its own, with butter.
There’s so much richness on the Thanksgiving table that a few tart and spicy things are necessary for balance, like this raw beet slaw. Slideshow: Great Slaw Recipes 
Sour cream or cream cheese may be the usual spread with salty smoked salmon, but chef David Tanis thinks softened butter makes a tasty alternative. (Think of ham-and-butter sandwiches.) To give the butter a zippy bite, he stirs in lemon zest and both Dijon and grainy mustards. Slideshow: Fantastic Fast Hors d’Oeuvres 
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With patches of man-size pumpkins and green gourds hanging from trellises at Hudson Ranch and Vineyards, some kind of squash dish is a requirement at Thanksgiving dinner. This simple gratin features cubes of melt-in-your-mouth winter squash flavored with thyme and sage. Plus: More Thanksgiving Side Dishes 
Lee’s Apple Pie
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David Tanis’s cinnamon-and-cardamom-spiced pie is a nod to Napa winemaker Lee Hudson’s Texas background. It has a classic mountaintop profile, because it’s packed with lots of tart, crisp apples. Slideshow: Great Apple Pie Recipes 
Sour cream or cream cheese may be the usual spread with salty smoked salmon, but chef David Tanis thinks softened butter makes a tasty alternative. (Think of ham-and-butter sandwiches.) To give the butter a zippy bite, he stirs in lemon zest and both Dijon and grainy mustards. Slideshow: Fantastic Fast Hors d’Oeuvres 
With patches of man-size pumpkins and green gourds hanging from trellises at Hudson Ranch and Vineyards, some kind of squash dish is a requirement at Thanksgiving dinner. This simple gratin features cubes of melt-in-your-mouth winter squash flavored with thyme and sage. Plus: More Thanksgiving Side Dishes 
Lee’s Apple Pie
Rating: Unrated
New!
David Tanis’s cinnamon-and-cardamom-spiced pie is a nod to Napa winemaker Lee Hudson’s Texas background. It has a classic mountaintop profile, because it’s packed with lots of tart, crisp apples. Slideshow: Great Apple Pie Recipes 
For maximum flavor, David Tanis rubs the bird with butter seasoned with sage, thyme and garlic. Dried porcini give the wild mushroom gravy a woodsy flavor boost. Slideshow: Terrific Thanksgiving Turkeys 
At Thanksgiving, it’s always great to have a couple of dishes that don’t have to go in the oven. This combination of creamy white beans and slightly crunchy haricots verts makes an interesting textural mix, and it’s sturdy enough to stand at room temperature for several hours. Slideshow: Vegetarian Thanksgiving Recipes 
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Crudités à la Mexicaine
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Chef David Tanis had the Mexican heritage of Hudson Vineyards’ Cristina Salas-Porras in mind when he created this raw vegetable platter, brightened with guajillo chile powder, lime juice and salt. He makes it year-round with whatever vegetables are in season, but he always includes crunchy cucumbers. Slideshow: More Healthy Mexican Recipes 
Chef David Tanis grew up in the Midwest, with rich corn bread stuffing for Thanksgiving. He tweaks his mother’s recipe by adding a smoky element. “She’d roll over if she saw the bacon,” he says. But it’s not critical to the stuffing, which also gets savory flavor from hearty kale, so you can leave it out. Slideshow: More Thanksgiving Stuffing Recipes 
Since one dessert is never enough at Thanksgiving, David Tanis bakes a buttery French-American tart to complement his classic apple pie. The sweet-and-tart berries in the creamy custard pop when you take a bite. Slideshow: More Thanksgiving Pies and Tarts