David Tanis, executive chef of Chez Panisse and author of A Platter of Figs and Other Recipes, shows you how to make four simple first courses for easy entertaining....
Choose good-quality, non-factory-farmed pork, on the bone or boneless, as you prefer. What’s important is to have a nice layer of fat. (registration required)
This salad of yellow summer squash, sliced paper-thin and dressed with fruit olive oil, makes a fine beginning to a yellow meal. (registration required)