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...
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Chef Alison Negrin & Associates
Menu development and consulting
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
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
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
Lost in Translation
The first course was to be an appetizer of tiny Belon oysters, broiled with truffle butter and served on a platter lined with coarse sea sal
What I cooked for Alice
Chef Alison cooks for Alice Waters and staff at Chez Panisse
End of Summer in the Garden
Tomatoes and corn are nearing the end of their prime yet they are still readily available and delicious and often a great price as...
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