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David Tanis on Muck Rack

David Tanis

New York
As seen in: MSN, NYT Cooking, The New York Times, Yahoo Life, The Economic Times, The Guardian, The Independent (UK), Los Angeles Times, WIRED Magazine, Chicago Tribune and
chef/author/fig-lover/bean-eater COOKBOOKS: a platter of figs; heart of the artichoke; one good dish; david tanis market cooking
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Articles

Make Ahead, Serve Cold: The Ultimate Dinner Menu for a Sweltering Summer

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By David Tanis
| The Denver Post Verified
Blackberry Napoleon with lemon cream. Recipes anchored by a shrimp cocktail help you beat the heat. Food styled by Cyd Raftus McDowell. (Armando Rafael/The New York Times) PUBLISHED: August 26, 2026 at 4:35 PM MDT | UPDATED: August 26, 2026 at 4:43 PM MDT Getting your Trinity Audio player ready... High summer is the ideal time for a cold supper, especially this year, with the temperatures soaring out of control. Even in extreme heat, you still want to eat well.
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Tomato-potato salad

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By David Tanis
| Cleveland.com Verified
This bright potato salad is dressed with a turmeric-tinged vinaigrette. It looks especially nice with yellow or orange cherry tomatoes, to add juicy texture and emphasize the color. Cumin, nigella seeds and scallions add depth. Boil and peel the potatoes, cut them into slices or wedges and dress them, then let them marinate at cool room temperature. Just before serving, add the cherry tomatoes along with Thai basil or mint leaves.
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Salsa verde shrimp cocktail Original

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By David Tanis
| NJ.com Verified
For a casual cold supper, you can't go wrong with shrimp cocktail. This recipe veers from the traditional versions, but you'll get no complaints. Do take the trouble to cook your own shrimp, which will be fresher tasting and cheaper than store-bought cooked shrimp. Here, large, wild-caught shrimp get thawed, peeled and deveined, then tossed with kosher salt and a bit of baking soda, which helps the shrimp stay firm and juicy, a tip from a chef.
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