One Good Dish
David Tanis’ newest cookbook, One Good Dish, is proof that you shouldn’t judge a book by its cover. The New York Times food columnist offers not “one” but 100 recipes, and the dishes aren’t simply good, they’re great. Taken less literally, the title speaks to the simplicity and the soon-to-be kitchen go-tos found within. Unlike his previous cookbooks—A Platter of Figs and Other Recipes and Heart of the Artichoke and Other Kitchen Journeys—this is not a menu-based collection and it bounces all over the culinary map. From classic French (braised lettuce and sweet peas) to new takes on Thai standards (fragrant sea-scallop cakes), the only commonality between the dishes is their minimalist approach: letting the ingredients talk to one another instead of getting lost in the crowd. Cucumber spears with dill is a great quick pickle that perks up a veggie tray, and the spicy stovetop flatbreads have appeared on my table more than once since diving into this book. Between the diverse flavors and approachable recipes (sometimes nothing more than marinating soft cheeses in herbs and oil), every cook should find a new favorite—that one good dish—they’ll serve for years.