Explore by Tags

Entries tagged with 'Alice Waters'

Alice Waters' Olive Oil Fried Eggs with a Crown of Herbs

Kate Williams 1 comment

Alice Waters has built her reputation on simply prepared, fresher-than-fresh produce-based California cuisine. When Adam Roberts visited her in Berkeley while writing his Secrets of the Best Chefs, she spoke of salads and cheese tacos; but it was her Olive Oil Fried Eggs with a Crown of Herbs that left the greatest impression. More

Alice Waters' Olive Oil Fried Eggs with A Crown of Herbs

Serious Eats Kate Williams Post a comment

Alice Waters has built her reputation on simply prepared, fresher-than-fresh produce-based California cuisine. When Adam Roberts visited her in Berkeley while writing his Secrets of the Best Chefs, she spoke of salads and cheese tacos; but it was her Olive Oil Fried Eggs with a Crown of Herbs that left the greatest impression. She gently fries up to six eggs at a time in an ample pool of olive oil showered with upwards of half a cup of chopped herbs. The eggs turn a bit crisp on the bottom, but stay velvety on top--crusty, garlic rubbed bread is all that's needed to accompany the simple dish. More

Serious Reads: How to Cook Like a Man, by Daniel Duane

Serious Reads Leah Douglas 2 comments

Home cooks—and professional cooks, for that matter—are often divided into two camps: those who use recipes and those who don't. Daniel Duane became acutely aware of this divide during his adventure cooking his way through several of Alice Waters' cookbooks, an experience he details in How to Cook Like a Man: A Memoir of Cookbook Obsession. More

Dinner Tonight: Alice Waters' Whole Wheat Pasta with Tomato Vinaigrette

Dinner Tonight Blake Royer 4 comments

Alice Waters consistently find ways to improve uncomplicated recipes without losing their spirit of simplicity; here the garlic-vinegar mixture plays the role of acid in this tomato "vinaigrette" and helps complement the same acidity in the tomatoes—part of what makes them taste so excellent. More

Dinner Tonight: Alice Waters' Spaghetti with Green Garlic

Dinner Tonight Blake Royer 2 comments

Spaghetti with oil and garlic has always been a favorite pasta dish of mine. Its simplicity entrances me. Taking a cue from Waters' recipe in The Art of Simple Food, I replaced her regular garlic with green garlic, but otherwise followed the recipe closely: a simple combination of the cloves with a tiny bit of minced parsley and a pinch of red pepper flakes, cooked with plenty of good olive oil. More

Alice Waters' Spaghetti with Green Garlic

Serious Eats Blake Royer Post a comment

Spaghetti with oil and garlic has always been a favorite pasta dish of mine. Its simplicity entrances me. Taking a cue from Waters' recipe in The Art of Simple Food, I replaced her regular garlic with green garlic, but otherwise followed the recipe closely: a simple combination of the cloves with a tiny bit of minced parsley and a pinch of red pepper flakes, cooked with plenty of good olive oil. More

Alice Waters' Swiss Chard Gratin

Serious Eats Blake Royer 9 comments

This recipe from The Art of Simple Food would convert just about anybody to Swiss chard. And while that rule could be applied to most gratins—heavy amounts of cream and cheese works wonders—Waters opts instead for a sprinkle of flour to thicken the base of milk. It keeps the taste clean and light while still bringing that stick-to-the-bones heartiness. More

UC Berkeley Study Examines Alice Waters' Edible Schoolyard Program

Leah Douglas Post a comment

As those familiar with school lunch reform already know, Alice Waters' Edible Schoolyard program combines nutritional education with garden training, cooking, and other hands-on skills in the hopes of turning our nation's youth into trim, vegetable-craving eaters. Her initiatives have been the subject of much debate, by foodies and educators alike, leading to vehement supporters as well as detractors. Last week, the Atkins Center for Weight and Health at U.C. Berkeley released an official study of Waters' School Lunch Initiative. Ultimately, it produced interesting results. More

Dinner Tonight: Alice Waters' Gazpacho

Serious Eats Blake Royer 6 comments

Gazpacho is all over the place in summertime. It's the iconic chilled summer soup; refreshing and acidic and featuring the almighty tomato at its seasonal peak. Many non-traditional ingredients find their way into modern recipes, though, such as avocado or watermelon, and many depend on tomato juice. These are delicious in their own way (including a recipe already covered in this column). However, the original recipe from Spain is pretty simple, featuring olive oil, tomatoes, bread, garlic, and garnishes. More

Cook the Book: Pork Rib Roast with Rosemary and Sage

Serious Eats Caroline Russock 2 comments

Tackling a giant bone-in roast isn't something that most of us take on more than once or twice a year, if that. But it's a skill certainly worth honing. A hulking roast is a wonderfully impressive meal that not only feeds a crowd, but also elicits plenty of ego-stroking ohhs and ahhs once it hits the table. Aside from being a great crowd-pleaser, the roast doesn't require too much labor, once you get the hang of tying it. More

Cook the Book: Whole-Wheat Spaghetti with Kale

Serious Eats Caroline Russock 3 comments

One of the topics that Alice Waters discusses in the first pages of In The Green Kitchen is how to stock a pantry. Any cook worth his or her salt knows that having a few items such as decent olive oil, onions, garlic, and pasta on hand makes putting together delicious last minute meals easy and relatively stress-free. This recipe for Whole-Wheat Spaghetti with Kale comes together in the time it takes for the pasta to cook and with no need to stop off at the market for extra ingredients, providing you have some sort of leafy green on hand. More

White Beans with Garlic and Herbs

Serious Eats Caroline Russock Post a comment

The following recipe is from the April 21 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! In the introduction to this recipe for White Beans with Garlic and Herbs from In The... More

Cook the Book: Moroccan-Style Braised Vegetables

Serious Eats Caroline Russock 3 comments

I made these Moroccan-Style Braised Vegetables from In The Green Kitchen by Alice Waters as something of a detox dinner after an intense week of restaurant meals. I was looking for a dish that wouldn't leave me with the food hangover I had been suffering from after all those great albeit meat-heavy meals. The stew is flavored with Moroccan spices that are warming, spicy, and deeply-flavored—and you won't even miss the meat or dairy. More

Cook the Book: Thomas Keller's One-Pot Roast Chicken

Serious Eats Caroline Russock 12 comments

Roasting a chicken is one of the most indispensable skills that a cook can hone, and no one has been championing the simple joys of a roast chicken more than Thomas Keller. So it's not surprising Keller chose to contribute a recipe for One-Pot Roast Chicken to In The Green Kitchen by Alice Waters, a collection of essential skills for home cooks. More

Cook the Book: Cherry Tomato and Tofu Salad

Serious Eats Caroline Russock 7 comments

This Cherry Tomato and Tofu Salad was created by Momofuku chef David Chang for Alice Waters' In The Green Kitchen project. It's a riff on the classic caprese salad but with an Asian twist. The mozzarella gets replaced with slices of tofu, the dressing is a vinaigrette with soy sauce and sesame oil, and instead of basil, Chang subs in shiso leaves for an herbal menthol kick. More

Cook the Book: 'In The Green Kitchen'

Caroline Russock Closed

In The Green Kitchen is a book that covers basics that any modern and socially aware cook should know. Alice Waters along with her slew of experts cover everything from stocking a pantry to basics—like how to make a stock—and the right way to prepare salad greens. Everyday this week we'll be sharing recipes from the book, starting today with a tomato and tofu salad from David Chang. Enter to win a copy here. More

Meet & Eat: Alice Waters

Caroline Russock 4 comments

In preparation for a week's worth of wonderful recipes from Alice Waters' wonderful new book of cooking basics, In the Green Kitchen we sat down with her to chat about the Slow Food event that inspired the book, some of her favorite recipes that made it in there (pickles, roast chicken, poached eggs) and tips for greening your own kitchen. More

Benefit for Edible Schoolyard with Alice Waters and David Chang

New York Carey Jones Post a comment

[Photo of David Chang, Desperate ChefsWives of NYC ; Photo of Alice Waters, Wikimedia commons] On Sunday, February 7th, you may already have plans that involve, oh, a six-pack, nachos, and a wide-screen TV. But if you're more into... More

Rebuttal to Alice Waters Takedown from a Volunteer at Edible Schoolyard

Adam Kuban 14 comments

[Photograph: Edible Schoolyard] Sarah Henry is a Berkeley, California–based freelance writer who also volunteers once a week at Alice Waters' Edible Schoolyard project. She's got a unique take on that Atlantic–Caitlin Flanagan hatchet job that caused a stir last week. Clearly Caitlin hasn't spent much, if any, time in the Edible kitchen, run by head chef teacher Esther Cook since its beginnings 14 years ago.But I have. And I've seen a lot of wonderful things take place in that cooking classroom, not least of which is the making of fabulous, school-grown, organic feasts.Here's what I've witnessed:Kids from diverse backgrounds working together to cook food.Middle schoolers who might not excel in conventional classes discovering other talents such as knife skills... More

Alice Waters–Edible Schoolyard Takedown in the 'Atlantic Monthly': Wrong, Wrong, Wrong

Ed Levine 63 comments

Caitlin Flanagan's hatchet job in the usually thought-provoking and intelligent Atlantic Monthly on Alice Waters and her Edible Schoolyard project is so wrongheaded. How wrong? Let us count the ways. More

More Posts