Being great fans of David Tanis's generous and approachable cooking style, we were looking forward to last week's debut of City Kitchen, Tanis's new cooking column for the New York Times.
Happily, it is even better than we expected!
City Kitchen will run weekly in print and online and will include "simple dishes for seasonal home cooking, designed for a busy cook." The first featured recipe — cannellini bean salad with shaved spring vegetables — fits right into that theme. Made with from-scratch white beans dressed with a lemon-anchovy vinaigrette, the dish is simple, unfussy, and totally enticing.
The column's emphasis on making the most of small city kitchens is inspiring, and above all we appreciate Tanis's belief that for dinner, home is the best place to be. We agree!
Check it out:
• Introducing City Kitchen, a New Cooking Column
• Small Space, Big Flavor: First, Start the Beans
Related: Kitchen Rituals from David Tanis