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David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient

Recipes listed from this edition: 222

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Recipe Title Page Reviews Rating

Spanish Garlic Toast for Breakfast

18

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Pan con Tamate

19

0

Persillade

20

0

Gremolata

21

0

Garlic Cloves en Chemise

22

0

Garlic Confit

22

0

Roasting Whole Garlic Heads

22

0

Roast Chicken Legs with 40 Cloves of Garlic

24

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Roast Chicken with While Garlic Heads

24

0

Garlic Chips

26

0

Skordalia (Greek Garlic Sauce)

28

0

Aioli (French Garlic Sauce)

29

0

All-i-Oli (Spanish Garlic Sauce)

30

0

Oaxaca-Style Garlic Soup

32

0

Provencal Garlic Soup

34

0

Garlic-Tomato Soup

37

0

Mussels with Green Garlic and Fregola

38

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Onion and Bacon Tart

42

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Onion and Olive Tart

44

0

Venetian Olives

45

0

Lebanese Kibbeh with Caramelized Onions

46

0

Spicy Buttermilk Onion Rings

49

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Red Onion Soup with Cheese Toasts

50

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Velvety Green Leek Soup

55

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Leeks Vinaigrette with Chopped Egg

56

0

Shallot Vinaigrette

60

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Quick Pickled Shallots

61

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Braised Shallots with Pancetta

62

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Crispy Fried Shallots

63

0

Butcher Steak with Shallot Pan Sauce

65

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Golden Scallion Crepes

68

0

Japanese Scallion Custard

71

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Scallion Schmear

72

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Charred Scallions

73

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Tender Lettuce Salad with Creme Fraiche Dressing

79

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Mixed Leaves Salad

80

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Grilled Romaine Hearts

84

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Romaine Leaves with Lemon and Parmesan

84

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Herb Salads

87

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Mixed Chicories with Anchovy, Garlic and Lemon

88

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Dandelion Greens with Mustard Dressing

91

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Belgian Endives with Tangerine

92

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Endives with Blood Orange

92

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Paris Omelette with Fines Herbes

96

0

Lebanese Tabbouleh

99

0

Double-Coriander Sea Bass Ceviche

100

0

Roasted Red Snapper with Lemon and Fennel

102

0

Herb Roasted Chicken Legs

105

0

French Chicken Tarragon

106

0

Tuscan Pork Roast

109

0

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