This East Bay chef may be retired, but she’s still in the kitchen
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...
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Chef Alison Negrin & Associates
Menu development and consulting
Roast Duck with Cranberry, Cannellini and Romano Beans
This recipe is a fresh and lighter take on the classic French cassoulet, with pan roasted duck legs, cranberry, dried cannellini, and...
The elusive quince
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
Barley Malt and Bagels
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
What's in Your Garden?
"Here are a few unflashy recipes celebrating the harmonious, far-reaching relationship between the tomato and the zucchini."
Casa Caponetti Days
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
When in Rome...
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
Culinary Companions
Lila is an artist, and an extraordinary illustrator and food writer for publications such as "Edible East Bay" and KQED's &quo
Why we love Meyer lemons
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
Heart to Table
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
A salad to wake you from the winter doldrums
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
A clarifying ritual
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.
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