Alice waters

A cook’s kitchen: For Chez Panisse chef and activist Alice Waters, an open fire, hand-made spoons and commemorative glasses are the perfect treasures

Locavore pioneer Alice Waters.

Salsa Verde, also known among my friends as “manna from the heavens,” is one of the cornerstones of my cooking. I rarely go a week without making it. It’s also the thing that most routinely results in people telling me that I’m “an amazing cook,” even when all they’ve tasted up to that point is

The philosophy of Alice Waters, Edible Schoolyard, Berkeley, California.

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 has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 rec...

One of the sunniest and most powerful spices to hit mainstream popularity of late—and lethal when combined with a pristine white shirt—turmeric is a must-have in your modern kitchen.

These healthy, easy marinated beets are like candy, once you try them you won't be able to get enough!

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