Few things say spring like the brilliant green of a fava bean. Here, a little help on how to harness these harbingers of warm weather.
About Alice Waters
Alice Waters is the executive chef, founder, and owner of Chez Panisse Restaurant, and the founder of The Edible Schoolyard and the Chez Panisse Foundation. She is the Vice President of Slow Food International, a nonprofit organization that promotes and celebrates local artisanal food traditions. She is the author of eight books, including The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution.
Salt and Sugar Pickles
Apr 22, 2010 by
These quick pickles–uh, quickles?–aren’t at all like the ones your grandma put up each year. They’re even better.
- Quick Glance
- 5 M
- 15 M
- 1
Shaved Fennel Salad
Jul 08, 2007 by
Whisper thin shaved fennel lends a delicate anise flavor to this simple yet sophisticated salad.
- Quick Glance
- 15 M
- 15 M
- 1
Braised Duck Legs with Leeks and Green Olives
May 03, 2007 by
These rich, fall-apart-tender duck legs are especially easy to swoon over when served on polenta or mashed potatoes.
- Quick Glance
- 45 M
- 2 H, 45 M
- 0
Almond Cake
Mar 19, 2007 by
Alice Waters’ almond cake recipe abides by her rules of “cook simply.” Yet you’d never know that from tasting it.
- Quick Glance
- 20 M
- 1 H, 35 M
- 1