+Vote!
FitSugar (Free subscription) | 3 hours ago
Call her what you will, but it's undeniable that Alice Waters is a pioneer in sustainable cooking practices. I personally had never even heard of eating locally or organic until I had a conversation about Waters's famed northern California restaurant Chez Panisse , which opened in 1971. Today restaurants and grocery stores are filled with the words "local," "organic,"...
7Vote!
Eater SF (Free subscription) | yesterday
America's Greatest Grocery Shopper may have been at the forefront of a food revolution with Chez Panisse, the Edible Schoolyard and the rest of merry doings, but Alice Waters can't get any love from her homeland Garden State: despite being...
7Vote!
Eater SF (Free subscription) | 1 hour ago
Sorry, not the winner, but admirable nonetheless. Last week, we announced the launch of the 2009 Eater Giveaway Extravaganza with the monster prize of a weekend pass to the upcoming South Beach Wine & Food Festival and a three night hotel stay to boot. The challeng was make the best chef greeting card of all time. The above rendering of Alice Waters and David Chang was one of the top...
3Vote!
Knittin' Mom (Free subscription) | yesterday
... (which was quite tasty), was unbelievably the brussel sprouts. Even Sydney liked them! I used the Alice Waters recipe from The Art of Simple Food, which calls for the sprouts to be blanched and then sauteed with onions and bacon. I'm not a huge brussel sprout fan myself, but these were outstanding. Mom left on Friday and the kids went to my in-laws' for the night, freeing Bill and...
5Vote!
Bay Area Bites (Free subscription) | 12/05/2009
This month, I had a reason to make minestrone for the first time. A few days before my mother-in-law flew out for Thanksgiving, I recited the contents of our Mariquita Mystery Box to her over the phone. As soon as she heard we were getting butternut squash, baby leeks, and chard, she told me I should think about making Alice Waters' fall minestrone from The Art of Simple Food . She even...
3Vote!
Faites Simple (Free subscription) | 12/05/2009
... recommendation in the shop. Two gorgeous books from Californian chefs to have fun with, to add to Alice Waters' Chez Panisse Menu Cookbook which I bought last time I went. Really must get on with some cooking.
+Vote!
The Huffington Post (Free subscription) | 12/04/2009
According to a new survey of American chefs , sustainability and local sourcing and nutrition are the hot culinary trends. They’re much later to the party than trailblazers like Alice Waters and local co-ops, but they are very welcome indeed. More than 1,800 professional chefs ranked nearly 215 food and beverage items, preparation methods and culinary themes to reveal the hottest restaurant...
+Vote!
Mighty Girl (Free subscription) | 12/03/2009
San Francisco is a scarf and gloves town year round, especially at night, but in December the wind off the water will make you whimper. Fortunately, it’s the kind of chill that can be cured with a cup of cocoa — as opposed to, say, Chicago chill which can only be cured with something much [...]
+Vote!
Here in Malibu (Free subscription) | 12/03/2009
... day before. She and her husband (names to come later, I can´t find the business card) are on an Alice Water-like quest to showcase regionally grown food and wine and liquors. First thing to the table, a lovely guagamole topped with... ...fried grasshoppers. They´re crunch and smokey and delicious and, I confess, mildly alarming when the sensitive nerve endings of your tongue send...
