Named a Best Cookbook of the Year by NPR, Entertainment Weekly, the Washington Post, Publishers Weekly, and more
In his first non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, including nourishing dishes made from ingredients found in every pantry. Individually or in combination, they make perfect little meals that are elemental and accessible, yet totally surprising—and there’s something to learn on every page. Among the chapter titles there’s “Bread Makes a Meal,” which includes such alluring recipes as a ham and Gruyère bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and David’s version of egg-in-a-hole. A chapter called “My Kind of Snack” includes quail eggs with flavored salt; speckled sushi rice with toasted nori; polenta pizza with crumbled sage; raw beet tartare; and mackerel rillettes. The recipes in “Vegetables to Envy” range from a South Indian dish of cabbage with black mustard seeds to French grandmother–style vegetables. “Strike While the Iron Is Hot” is all about searing and quick cooking in a cast-iron skillet. Another chapter highlights dishes you can eat from a bowl with a spoon. And so it goes, with one irrepressible chapter after another, one perfect food moment after another: this is a book with recipes to crave.
“Intimate, uncannily familiar food, the kind that evokes the feelings of home and pure comfort. David Tanis’s understanding of flavors and ingredients is second to none.” — Yotam Ottolenghi, author of Jerusalem: A Cookbook
“If I could have one person in the world (besides my husband!) make me a snack or one good dish it would be David Tanis. I cannot wait to get my short-on-time, three-kids-to-feed hands on this book!” — Suzanne Goin, author of Sunday Suppers at Lucques
“David Tanis understands that sometimes maximum flavor is achieved through subtraction. This book is a perfect example of his culinary philosophy that food doesn’t have to be complicated to be delicious.”—David Chang, chef and owner, Momofuku
“Like David Tanis himself, these recipes are soulful, elegant, and amazing.”— Francis Mallmann, author of Seven Fires