Alice waters

[Chef Alice Waters—chef, author, food activist, and the founder and owner of Chez Panisse restaurant](https://www.masterclass.com/classes/alice-waters-teaches-the-art-of-home-cooking) in Berkeley, California—is renowned for her ability to conjure up delicious, seasonal meals from scratch. Her philosophy of food is less about adhering to a set of recipes or strict rules; instead, it’s about exploring and marrying flavors and ingredients as they change through the seasons. The key to cooking…

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…

Alice Waters needs no introduction but we'll introduce her anyway. In 1971, back from travels in the UK, France and Turkey, and channeling the counterculture, she opened Chez Panisse in Berkeley. The…

That’s the question the Los Angeles Times poses in a lengthy article today, written to coincide with the 30th anniversary of Chez Panisse. The answers are varied: “There’s something very Khmer Rouge about Alice Waters,” said Anthony Bourdain, a chef as well known for his theatricality as his food. “I’m suspicious of orthodoxy when it […]

We asked the Bay Area's larger-than-life toques to each reinterpret a Thanksgiving dish to be made at home this holiday.

We recap our favorite of Alice's recipes -- it's just so hard to choose.

The new book Always Home by Fanny Singer, daughter of food icon and activist Alice Waters, features this delicious condiment.

When Alice Waters—of Edible Schoolyard Project and Chez Panisse fame—gets into her own kitchen, here are the tools she reaches for.

Niloufer Ichaporia King’s unforgettable, easy-fancy cake is this week’s Genius Recipe.

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: “Bolognese.” Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book “Essentials of Classic Italian Cooking,” and one reader called it “the gold standard.” Try it and see for yourself.