Cumin, chiles and lamb make this one good dish, indeed.
I’ve always loved the no-nonsense, forthright title of Chef David Tanis‘ 2013 cookbook, “One Good Dish” (Artisan).
I’ve enjoyed even more the recipes inside, created by the former co-chef of Chez Panisse in Berkeley.
So many recipes from other chefs come packed to the gills with flourishes and garnishes that are a project in and of themselves.
Tanis pares that all away in this book. As he rightly states: A meal doesn’t have to be complicated, complex or cumbersome. Sometimes all it takes is one splendid dish to satisfy.
This book is full of those kinds of dishes, the type you really want to make — and can make without tearing your hair out. Find everything from “Cornmeal Popovers” to “Potato Salad with Peppers and Olives” to “Quick Scallion Kimchee” to “Spanish Pork Skewers.”
A favorite in my house for its ease and bold flavors.
You know your favorite pair of jeans?
The ones you can don anytime, anywhere, and know they’ll fit well, look good and do no wrong?
This recipe is exactly like that.
“Mexican-Style Lasagna” is from Everyday Food. And I’ve made it countless times since it was published in the magazine’s March 2005 issue way back when.
You layer tortillas in a baking pan with canned pinto beans, purchased salsa, plenty of cheese, and a green sauce of spinach, cilantro and scallions you whip together in the food processor in seconds.