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Entries tagged with 'Alice Waters'

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

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

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

Dinner Tonight: Alice Waters' Chicken Noodle Soup

Serious Eats Blake Royer 12 comments

[Photograph: Blake Royer] Sometimes the simplicity of a dish can be bracing. Many of the recipes I've cooked out of Alice Waters' cookbooks, with their emphasis on whole foods, simple technique, and letting the ingredients speak for themselves, just have... More

Dinner Tonight: Shallow-Poached Salmon

Serious Eats Blake Royer 11 comments

[Photograph: Blake Royer] I had a beautiful piece of salmon, and I didn't want to mess it up. I was looking for a simple technique that would let the flavor of the salmon remain prominent and leave it tender and... More

Dinner Tonight: Alice Waters's Carrot Soup

Serious Eats Nick Kindelsperger 10 comments

Some of my neighbors were out of town last weekend and graciously let us plunder their CSA shipment. I'm completely new to this process. It's such an odd feeling to walk home from the farmers' market with a large box... More

Dinner Tonight: Cannellini Beans with Wilted Greens

Serious Eats Blake Royer 7 comments

I received a copy of Chez Panisse Vegetables for Christmas and I can already feel it: this will be a book I'll return to again and again. There's something honest about a vegetables-focused cookbook with sections divided into: carrots, artichokes,... More

Dinner Tonight: Strained Spinach Soup

Serious Eats Nick Kindelsperger 3 comments

Photograph by JimmyMac210 on Flickr I had just returned to Chicago from a weekend of depravity in Kentucky, full of bourbon and freshly made lemon pie (so, so good!). I needed to atone, hence this vegetable soup. The wife... More

Hamburgers a la Alice Waters

Serious Eats The Serious Eats Team 1 comment

While we have strong feelings on the proper way to cook a burger, there are so many variations out there that we'd like to share with you. Here, a variation on the Alice Waters way, adapted from her recent cookbook... More

Essentials: Stuffed Eggs

Serious Eats Robin Bellinger 3 comments

Since I don’t go to church and am not crazy about holidays whose secular celebrations feature chocolate and candy, Easter barely registers on my seasonal radar. If you, on the other hand, have a bunch of pastel hard-boiled eggs around,... More

Sunday Supper: Long Cooked Lamb Shoulder

Serious Eats Adam Kuban 4 comments

You've probably already got dinner plans for tomorrow night,but this one might work if you don't -- or if you want to really impress your Super Bowl party guests. It's adapted from The Art of Simple Food, and you should... More

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