Alice waters

The new book “Chefs’ Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat...

Chef Alice Waters’s 20 Must-Have Pantry Staples

A Fantasy Menu for Alice Waters on Bastille Day Bastille Day

The philosophy of Alice Waters, Edible Schoolyard, Berkeley, California.

My Kitchen: Alice Waters | Vanity Fair

Alice Water's Easy Marinated Beets - thecafesucrefarine.com

Alice Waters often recommends that cooks master a good minestrone. It’s communal and seasonal, two pillars on which she has built her cooking career. This summer recipe came from the cookbook that is her top seller: "The Art of Simple Food." It uses the best of the season’s green beans, tomatoes and squash. In the spring, fresh peas, asparagus and spinach would make a good vegetable trio, with some fennel standing in for the carrot in the sofrito. In the fall, cubes of butternut squash, a…

Salsa Verde, also known among my friends as “manna from the heavens,” is one of the cornerstones of my cooking. I rarely go a week without making it. It’s also the thing that most routinely results in people telling me that I’m “an amazing cook,” even when all they’ve tasted up to that point is […]

One of the most trusted and influential food authorities of our era is Alice Waters. Her innovative Chez Panisse restaurant set the bar high for high quality seasonal food provided by local sources. One of her latest books, The Art of Simple Food, is a classic for our time. So many new cookbooks have overblown recipes and complicated fey ingredients. The beauty of this book is that it offers basic techniques that can be expanded upon. It is perfect for the novice cook or for old hands like…

I first visited Chez Panisse about ten years ago, a new cook stepping with some awe into what felt like a founding palace of American cuisine. But part of the beauty of Alice Waters’ Chez Panisse is that for all its history and accolades it has remained what it was created to be: a bustling, cozy, unpretentious neighborhood bistro.

Beloved chef and author Alice Waters and her daughter, Fanny Singer, are hosting a yard...

These are the 5 Cookbooks You Must Have in Your Collection! I love them all - the aspirational ones, the practical ones, the teaching ones and the ones that are just beautiful to look at. But of all my cookbooks, these five are my very favorite.

SANTA CRUZ >> For nearly half a century, Alice Waters has been on a mission to promote fresh and sustainable food, encouraging people to slow down and connect to the source of what they eat.T…

The Berkeley-based chef, author, and food activist invites us into her home kitchen and garden for this week’s Place Settings podcast episode.

Alice Waters’ lentil salad with prawns

A cook’s kitchen: For Chez Panisse chef and activist Alice Waters, an open fire, hand-made spoons and commemorative glasses are the perfect treasures

Alice Waters is launching her first-ever online cooking class with MasterClass. Here's what it includes and how to sign up.

Source: Chez Panisse Vegetables I love the simplicity of the Chez Panisse Vegetables's recipe, so I've written this one out exactly as it appears in the book and have offered some guidance on quantities/timing below: "Rub an earthenware gratin dish with smashed peeled garlic and butter. Layer overlapping slices of potato cut 1/8-inch thick. Season with salt, pepper, and thyme leaves. Make another layer of potato slices and season again. Moisten with cream, cream and chicken stock, or milk…

STUDIO CD STYLING @alicelouisewaters' stunning walnut and date galette for @gourmettraveller Photography @william_meppem ​Recipe in our bio link

Spaghetti with oil and garlic has always been a favorite pasta dish of mine. Its simplicity entrances me. Taking a cue from Alice Waters, I used green garlic, but otherwise followed the recipe closely, adding a tiny bit of minced parsley and a pinch of red pepper flakes, cooked with plenty of good olive oil.