Simple Coleslaw Recipe from Alice Waters | Umami Girl

Simple Coleslaw from Alice Waters

NYT Cooking: This simple, refreshing salad from Alice Waters, the founder and owner of Chez Panisse, the legendary Berkeley restaurant, can be served as a first course or to revive the palate between the main course and dessert. It came to The Times in 2010 when the Well blog featured a number of recipes from �The Food Network South Beach Wine & Food Festival Cookbook: Recipes ...

Alice Waters’s Grapefruit and Avocado Salad

NYT Cooking: This simple, refreshing salad from Alice Waters, the founder and owner of Chez Panisse, the legendary Berkeley restaurant, can be served as a first course or to revive the palate between the main course and dessert. It came to The Times in 2010 when the Well blog featured a number of recipes from �The Food Network South Beach Wine & Food Festival Cookbook: Recipes ...

Alice Waters' Warm Spinach Salad // This warm salad is perfect for any meal of the day – especially paired with soft boiled eggs. // /alexandracooks/

Alice Waters' Warm Spinach Salad

Alice Waters' Warm Spinach Salad // This warm salad is perfect for any meal of the day – especially paired with soft boiled eggs. // /alexandracooks/

Alice Waters' Spaghetti with Green Garlic                                                                                                                                                      More

Alice Waters' Spaghetti with Green Garlic

Alice Waters' Spaghetti with Green Garlic More

Alice Waters' Ratatouille recipe: A well-worn classic with some modern details. #food52

Alice Waters' Ratatouille

Alice Waters' Ratatouille recipe: A well-worn classic with some modern details. #food52

Alice Waters' Parsley and Anchovy Sauce on Food52

Alice Waters' Parsley and Anchovy Sauce

NYT Cooking: This adaptation of Alice Waters’s lemon meringue pie came to the Times in a 1987 article in the Sunday magazine. It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can't find Meyer lemons, regula...

Chez Panisse Meyer Lemon Meringue Pie

NYT Cooking: This adaptation of Alice Waters’s lemon meringue pie came to the Times in a 1987 article in the Sunday magazine. It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can't find Meyer lemons, regula...

[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...

Dinner Tonight: Alice Waters' Chicken Noodle Soup

[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...

Alice Waters' 15 Essential Tools on Food52

Alice Waters's 15 Essential Tools

just baked potato gratin by alexandracooks, via Flickr

Alice Waters' Potato Gratin

Alice Waters' Swiss Chard Gratin from Serious Eats. http://punchfork.com/recipe/Alice-Waters-Swiss-Chard-Gratin-Serious-Eats

Alice Waters' Swiss Chard Gratin

Alice Waters' Swiss Chard Gratin from Serious Eats. http://punchfork.com/recipe/Alice-Waters-Swiss-Chard-Gratin-Serious-Eats

Alice Waters' Bolognese Sauce with Pappardelle Pasta  My other favorite pasta style - pappardelle

Alice Waters' Bolognese Sauce with Pappardelle Pasta My other favorite pasta style - pappardelle

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