Check out this week's New York Times magazine, which features several recipes from Chez Panisse chef David Tanis's new cookbook. The book, "A Platter of Figs and Other Recipes," embodies the Chez Panisse philosophy: "simple cooking meant to illuminate nature's perfect simplicity."
Think strawberries elevated with just a splash rose-petal syrup; braised carrots with a whiff of saffron, simple avocado salad of avocados, scallions, salt and limes. There are three featured recipes in the magazine: no-casing fennel sausage with nothing more than pork, salt, crushed red pepper, fennel seed and garlic; the aforementioned saffron carrots, and a moist, deeply mahogany duck breast with baked figs.
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