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Cook the Books - Reflections on a Green Salad

Welcome to our new series Cook the Books! We non-professionals attempt recipes from our collection and report back on results. Here, Libarary Assistant Sabena Singh kicks off the series.  350 more words


Simple Sunday Brunch

The obsession started when I was surfing through goop yesterday and came upon Huck’s Fried Egg Sandwich. Something about Huck’s sandwich made me crave eggs on toast. 277 more words


Rainbow chard and cavolo nero with garlic and red peppers

Since cooking is my profession, following the seasons is more than a simple guideline. Fresh ingredients are the very tools to my kitchen and vegetables are the tangible instruments of my work. 854 more words

My Culinary Tradition

Almost fall, almost gone

I wonder if I love fall so much because its beauty is surpassed by its brevity? Pretty sure there’s a steadfast equation that says: ((x > y) > (x < y)): “x” being that thing you enjoy and “y” being how much time you get with that thing. 92 more words


Compounding the Med

Compounding the med

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Making the Red Kuri Squash Soup. Hope it turns out good.

Red Kuri Squash Soup a la Alice Waters… 303 more words


Today's Foodism: Sometimes Basic is Better

Although Ms. Waters is referring to organic brown rice, the beauty of versatile food is all around us. Tomatoes can produce a myriad of flavor profiles; they can be used in a range of dishes, from salsa to stew to salads, and more. 97 more words


Pounce: Sunday, September 14, tickets go on sale for the 37th Mill Valley Film Festival

Now in its 37th year, the legendary Mill Valley Film Festival (MVFF), October 2-12, is hard to beat—11 days of the best new films from around the world, intimate on stage conversations with directors and stars, musical performances, and parties.  612 more words