The Monkey Bar?
Preferred by 9/10 primates in the Big Apple.
Or maybe should be renamed to the Big Banana.
1
Good for Monkey Bar. I really hope Mr. Tanis continues to write for the Times. He elevates the Wednesday food section!
10
Always have enjoyed your columns and have a ready list of the recipes you've published in NYT. Congrats!
3
Love his cookbooks.
2
Oh David--Congratulations! Or rather, congratulations to all of us out here who can now pay to eat your simple, elegant food. I've always thought you were a food whisperer--you know exactly what people want to eat week by week, season by season. I have thought of you often since our days at Greystone and I look forward to seeing you at The Monkey Bar.
Suzanne Hamlin
5
Does this mean a long overdue return of The Minimalist?
3
I too miss Mark, but when he left, Melissa Clark emerged from under (in my opinion) his rock star shadow and came into her own as a fantastic contributor to the NYT food team.
17
Awesome! I was just searching all of his recipes on NYT Food for ideas on cooking fish for Ash Wednesday. I love David Tanis!
7
@ Charlotte Ann Marie Griffiths Houston, Texas
Good luck! I hope you will find his recipes much better than the horror pictures of fish for Ash Wednesday that one sees on the Web
I have loved and cooked from David Tanis's columns in the NYTimes and hopes he continues writing them. Good luck at The Monkey Bar and I'm sure I'll enjoy your food there, too.
13
Best wishes to Mr. Tanis in his new or, perhaps, renewed endeavor. His column will be sorely missed.
My humble suggestion for Mr. Tanis's “straightforward and simply presented” food is to find a supplier of wild boar ham, smoked or cured, for his menu. It may not be simple, as even at the center of ham production in Cadiz, Ky., they do not make wild boar ham.
All the best!
3
Hi! Congratulations to Mr. Tanis on his new position! I really hope he continues to contribute to the NYT, however, as his articles great, the recipes so interesting, food-wise, and also and well written. I always read his stories first when I see them published online. I also actually ~cook~ his recipes and they are reliable. Thanks for your contribution and hope you can continue writing, time permitting! Best of luck!
18
They couldn't have picked a better chef. His are the cookbooks that I go to time and again. I have never been disappointed with any of his recipes that I have tried and some, like jeweled rice and harissa, have become family favorites. I hope I have a chance to eat at Monkey Bar.
5
I have thoroughly enjoyed reading and cooking David Tanis's recipes over the years. I sincerely hope he will continue writing for the NYT and sharing his wonderful ideas.
20