Chef Alison Negrin & Associates

BY ALIX WALL | APRIL 13, 2023Food coverage is supported by a generous donation from Susan and Moses Libitzky. Being a chef is hard on the...

This recipe is a fresh and lighter take on the classic French cassoulet, with pan roasted duck legs, cranberry, dried cannellini, and...

Many people could not identify a quince either on a tree or in the produce aisle. Perhaps because its season is so brief or because many pr

I had been to Berkeley and San Francisco before, but not for this long and certainly not long enough to explore the region’s foodways. Marke

"Here are a few unflashy recipes celebrating the harmonious, far-reaching relationship between the tomato and the zucchini."

Casa Caponetti is located in central Italy, about an hour north of Rome. Turning off Hwy SP3 after passing through the town of Tuscania (2 k

As we entered the studio, I was immediately drawn to a rustic table by the window where bowls of perfect vegetables; pods of fava beans, Eng

Lila is an artist, and an extraordinary illustrator and food writer for publications such as "Edible East Bay" and KQED's &quo

Meyer lemons have been around a lot longer than California Cuisine. They were identified in 1908 by none other than Frank N. Meyer and are

It is my intention to choose a kind of food and preparation that is right for who is being served, that will enhance their journey and feed

I recently had a beautiful salad at Marlowe in SF that inspired me to make the salad featured here.  I'm not a fan of entrée salads, or

Making this soup allows me to get lost in the process; the waiting stages give ample time to take stock of the year behind me.