Chef Alison Negrin & Associates

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

Chef Alison cooks for Alice Waters and staff at Chez Panisse

Perhaps it’s because it’s autumn, a cooking season that I love and a time of year that lends itself to introspection, that I write this...

My obsession with fermentation really only began about a year ago. And it hadn't even occurred to me that leaving home on vacation while...

Tomatoes and corn are nearing the end of their prime yet they are still readily available and delicious and often a great price as...

It always surprises me to see local apples in the markets when it still feels like summer. Somehow I think of apples as a fall fruit but...

My sister lives miles away, in Stockholm, but somehow we often seem to be exploring the same cooking projects simultaneously. Whether...

We rendezvoused with our traveling companions, Kim and Michael, in Portland, Oregon, and dined well at a top notch establishment called...

From shrub to shrub... A friend recently brought over some fresh clippings from her grape vines. Since I just recently started...

I spent the formative years after college living in Denmark in a small town on Jutland, the large peninsula above Germany. It was here...

As promised last week, here are two more fermentation recipes to try with the fruits and vegetables from your summer garden! Pickled...

Preserving Summer Bounty My fascination with preserving foods started in my early twenties while living in Denmark with my Danish...