Notes about Recipes in this book

• Romaine leaves with anchovy dressing

  • hungrygingerr on February 24, 2026

    Page 8

• Avocado and beet salad with citrus vinaigrette

  • Skamper on August 18, 2020

    This was delicious. I made a half batch and only had a lime so used about 1 tsp of zest and 1 T of juice. Didn't have fresh taragon so used about 3/4 t of dried and 1 T of minced parsley. Used golden beets made in my instant pot.

  • lorloff on June 26, 2021

    A really great dish the combination of white wine vinegar, lemon and orange juice, plus fresh lemon and orange zest work perfectly. The sliced avocado at the bottom of the dish pulled all the flavors together. Used yellow beets. Wonderful, highly recommended.

  • hashi on January 06, 2023

    Delicious, easy salad! I added a few greens and used yellow beets.

• Garlicky kale

  • Dannausc on May 05, 2019

    Fairly quick and easy. Pretty decent.

• Slow-cooked king salmon

  • Dannausc on May 05, 2019

    Super easy; good

• Saffron pasta with bottarga di tonno

  • Maura on August 10, 2014

    Added chili flakes and 2 garlic cloves to olive oil in the pan, delicious!

• Tuna dumplings with currants and pine nuts

  • Lzeleny on March 05, 2018

    Wow. I've read this recipe so many times over the years but had never tried it. Now its my new favorite. I made the full recipe, but only dusted and fried half the first night. The rest held perfectly and were just as good the second night. After tasting the first batch, I paired them with yogurt sauce and couscous from Six Seasons Cookbook (normally served with lamb) and a fennel, radish, salad. The combo was perfect.

• Simple tomato sauce

  • Zosia on November 27, 2016

    A good, basic tomato sauce upon which to build.

• Aïoli (garlic mayonnaise)

  • Dannausc on May 05, 2019

    Super easy. Turned out good. I didn’t have any pure olive oil so I used half EVOO and 1/2 canola oil.

• Baked scallops with prosciutto

  • tarae1204 on March 08, 2024

    Perfect recipe, perfect dish. Goes with Meyer lemon relish. This was so easy, and so good made from frozen scallops. I used what I had: some romaine instead of greens, just parsley no chives/chervil. You could make this recipe from memory easily. It paired well with asparagus and a sweet-leaning Chardonnay that we didn’t like in its own but was good with this dish.

  • ellwell on May 27, 2025

    This was very average for us. I used diver scallops from the freezer—and although i dried them thoroughly before cooking, there was still stone moisture that prevented then from carmelizing properly during the bake. I am not sure the prosciutto element added much, but I got it at Whole Foods, due to lack of access to Alice Waters’ purveyors. The flavor of the Meyer lemon relish was delicious and I may serve it over chicken tomorrow.

• Meyer lemon relish

  • Avocet on December 02, 2011

    Excellent on grilled salmon.

  • MmeFleiss on March 17, 2016

    Recipe here: https://www.washingtonpost.com/pb/recipes/meyer-lemon-relish/8385/

  • ricki on July 06, 2017

    Very good. Like a fruity salsa. Try with grilled haloumi.

  • Skamper on March 07, 2026

    Very good on salmon. Next day, spooned on avocado toast. Next time, reduce the oil, by half?

• Savory herb meatballs with spaghetti

  • Zosia on November 27, 2016

    Moist and tender meatballs that were quite delicious simmered in the simple tomato sauce (embellished with extra onions, herbs and spices). I browned them under the broiler instead of frying them.

  • Dannausc on May 05, 2019

    It was pretty good.

• Braised beef short ribs with gremolata

  • Zosia on March 16, 2015

    This recipe produces beef short ribs that are perfectly cooked and flavourful every time with the gremolata adding a little brightness to the rich dish. Even if I'm trying a new recipe, I still use this recipe's technique of oven-browning the meat before and after braising which results in a glossy, deeply browned, slightly crispy exterior and succulent, tender interior.

  • PickyPalateMom on December 06, 2024

    This was a terrific recipe. Lovely, tender short ribs. Left it in for much longer than the recipe called for, but it was tightly covered in tin foil so all was well. For the last hour, tossed in a chunked potato, two chunked turnips and 1/2 parsnip, diced. That was nice. Served on polenta as per serving suggestion in book.

• Country terrine with pistachios

  • twoyolks on December 27, 2017

    This was exactly what I was looking for in a country terrine. It was well seasoned and had great flavor. It wasn't too dense. A lot of fat did separate from the terrine during cooking; I didn't remove it from the terrine while it was liquid but would in the future. I used all fatty pork shoulder instead of a mix of lean pork and pork fat.

• Roast pork loin with rosemary and fennel

  • Zosia on January 29, 2016

    Simple and tasty way to prepare this lean cut of meat but I recommend checking it early as mine was at 130F after only 50 minutes. I added some thickly sliced potatoes to the pan below the rack to roast in a little olive oil and the meat drippings - they were fantastic.

• Long-cooked pork shoulder

  • Zosia on January 04, 2015

    At less than 2.5 hours for a 2.1kg boneless roast, compared to some other pork shoulder roasting methods I've tried, this wasn't actually long-cooked at all. It was, however, flavourful and perfectly done.

  • Dannausc on May 05, 2019

    Super simple. Turned out really good. I used it for tacos/carnitas.

• Lamb couscous with turnips, carrots, and harissa

  • Dannausc on May 05, 2019

    Good but quite a bit of work and expensive to make.

• Buttered couscous

  • Dannausc on May 05, 2019

    Though you have to steam the couscous three times, it was still pretty easy. Turned out good.

• Harissa

  • Dannausc on May 05, 2019

    Quite easy and good.

• Duck legs braised in zinfandel

  • Avocet on July 31, 2018

    Good using white wine. p. 192

• Roast chicken

  • lhaddad7 on April 08, 2026

    I did the variation with garlic, lemon, and rosemary. It was delicious!! We just had to add nearly an hour extra cook time because the chicken was a pound heavier than the recipe called for and also because the number of times you have to open the oven to turn the bird really lets the heat out. Next time we’ll take that into account. But really delicious.

• Grilled chicken breasts au poivre

  • athayer on July 11, 2021

    Very Good. I confess I improvised a bit with the sauce but it was still delicious. Very nice way to cook chicken breasts on the grill which can sometimes be a bit blah.

• Cherry clafoutis

  • Dannausc on May 05, 2019

    It was quite good, but I’ve made other recipes that were just as good and easier to make. (Julia Child/MAFC)

• Angel food cake

  • Corrinie on November 06, 2012

    Having chickens and making ice cream leaves you with a lot of unaccounted eggs. So I've made many Angel food recipes over the years, of them, this is my favorite. The texture isn't spongy or springy like so many over cooked angel foods, it is light and melts in your mouth. Delicious. In her Real Food book, Alice flavors an angel food cake with 1 tablespoon lemon juice, a teaspoon vanilla and orange flower water. My perfect flavor combination is: 1 tablespoon lemon juice, 2 teaspoons vanilla and 1/2 teaspoon orange flower water. It is the best angel food cake you'll ever eat.

• Galette dough

  • TonyInSeattle on August 03, 2019

    This is my favorite galette dough recipe. Easy, and super flaky!

• Wood oven-baked figs with raspberries

  • Avocet on July 31, 2018

    p. 238. I now use an inexpensive French poire liqueur (18% alcohol), as the wine. I also like to sprinkle the figs with coarse turbinado sugar to get a nice crunch.

• Food52

  This cookbook—one of many that Waters has authored—includes the history of Chez Panisse and its upstairs cafe, as well as essays about the relationships Waters has cultivated with regional farmers.

  Full review