'alice waters' on Serious Eats

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

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

Dinner Tonight: Alice Waters' Spaghetti with Green Garlic

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

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

UC Berkeley Study Examines Alice Waters' Edible Schoolyard Program

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

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

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

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

Cook the Book: Moroccan-Style Braised Vegetables

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: 'In The Green Kitchen'

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

Rebuttal to Alice Waters Takedown from a Volunteer at Edible Schoolyard

[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

More Posts