About Alice Waters

Alice Waters is the visionary executive chef and owner of the Chez Panisse restaurant in Berkeley, CA. She's also the vice president of Slow Food International and the founder of the Edible Schoolyard, a program that aims to build a national edible education for pre-kindergarten through high school. Waters has received three James Beard Awards and authored a dozen books, including her most recent title, My Pantry. She lives in Berkeley, CA.

Fava Bean Puree

Fava Bean Puree

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.

  • Quick Glance
  • 30 M
  • 45 M
  • 0
Salt and Sugar Pickles

Salt and Sugar Pickles

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
  • 2

Shaved Fennel Salad

Whisper thin shaved fennel lends a delicate anise flavor to this simple yet sophisticated salad.

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  • 15 M
  • 15 M
  • 0

Braised Duck Legs with Leeks and Green Olives

These rich, tender, easy yet elegant braised duck legs are pretty darn easy to swoon over. See for yourself.

  • Quick Glance
  • 45 M
  • 2 H, 45 M
  • 0
The Art of Simple Food by Alice Walters

Almond Cake

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
  • 0
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