There’s a lot to be said for a chef who spends half the year entertaining in a home kitchen: Fussy preparations go out the window.

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....

Get a look inside the home of David Tanis, executive chef of Chez Panisse and author of A Platter of Figs and Other Recipes.

A Platter of Figs and Other Recipes: The title sums up author David Tanis’ simple approach to cooking for friends at home. (registration required)

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)

One of the delights of winter is the availability of good shellfish, especially sea scallops. (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)

Indian spices turn any white fish flavorful—and yellow too. (registration required)

Raita—the classic Indian yogurt sauce—can be spruced up with grated radish, carrot, or cucumber, but Tanis likes it plain. (registration required)

This is not a cooked peach dessert, nor is it overly sweet. (registration required)