David Tanis

You'll be shocked at how easily the wonderfully fragrant and rich sauce for this simple weeknight dish comes together.

Use this recipe to make French Chicken Tarragon.

Chef and author David Tanis insists on making broth for this restorative and iconic soup (pho ga) from scratch and warns against over­cooking the noodles: “They should be pretty firm and snappy, not flabby.”

Next to fried shallots, these are the single greatest condiment of all time. They’re an ideal counterbalance to rich, fatty, or spiced foods, or as a zingy garnish for a cold noodle salad.

Fresh turmeric lends a unique and earthy note plus incredible color to the finished dish.

The synthesis of fresh and long-cooked textures; rich, sweet, and herbal flavors; and juicy and crunchy garnishes. Serve with extra herbs, chiles, and lime so everyone can customize his own bowl.

The difference between this papaya salad and a Thai-style one comes down to spice and sugar, says chef and author David Tanis. The Vietnamese one is sweeter and less hot. Have all the ingredients assembled, but dress the salad just before serving.

This ubiquitous and essential Vietnamese condiment is a bright and spicy mix of sweet, sour, salty, and bitter flavors.

These hot and crunchy filled crepes are known as banh xeo in Vietnam.

These crisp, fresh pickles are often offered along with fresh herbs at the table. Tuck them into a lettuce-leaf wrapper or use them to doctor brothy soup.

The method for cooking rice noodles varies from brand to brand—sometimes they’re soaked in hot water, sometimes boiled, so check the package.

“You always want to give the option of adding heat at the table,” says chef and author David Tanis. These shallots deliver acidity and fire in one shot.

This is one of those serendipitous, stumbled-upon creations. I had made a big pot of polenta, and I poured the leftovers into a baking dish in a thin layer. The next day, foraging in the fridge for lunch, I came upon the polenta, a little fresh mozzarella, a little Parmesan (or was it Pecorino?). To make a pizza of sorts, I layered on the cheeses, added a splash of oil, crumbled over a handful of dried sage leaves, and put it into a hot oven. The result was completely satisfying. So what if it's not truly a pizza?—though perhaps it has a culinary ancestor somewhere, since there's really nothing new under the sun.

For the best fish stock, make your own, even if you can't exactly match the proportions suggested below. The main idea is to make a light, flavorful broth. Use the bones of white-fleshed fish—most fishmongers will give you bones for free.

This lamb shank recipe calls for cooking them uncovered in their broth. It simultaneously browns and braises them, adding richness and color. Braise them a day ahead; the flavor will deepen overnight in the fridge.

This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic.

This thick, robust vinaigrette is perfectly suited to dress a salad of sturdy greens.

Generously seasoned birds sit overnight, then get a high-heat roasting on a baking sheet, spaced apart so air can circulate around them, crisping the skins.