Guest Editors

A Week's Worth of Simple Food with Alice Waters

By • November 22, 2013 • 21 Comments

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This week's guest editor is Alice Waters, the visionary behind Chez Panisse and The Edible Schoolyard Project. All week, she'll be sharing recipes from her latest cookbook, The Art of Simple Food II, answering our questions, and inspiring us to get a little dirt on our sleeves. It's the last day to win a copy of her new book!

Today: We recap our favorite of Alice's recipes -- it's just so hard to choose. 

Alice Waters on Food52

Eating with the seasons is empowering -- we love knowing that you can go outside, pick a sprig of herbs from your garden, or stop over at the farmers market to grab a bunch of whatever looks good that day. With Alice Waters' The Art of Simple Food II, we now have not one but two seasonal cooking bibles at our disposal. Her approachable recipes and creative flavor pairings showcase the "charming irregularities" of their earthy ingredients, as Waters likes to call them. Head to the market this weekend, and get started on these recipes that Alice shared as this week's guest editor:

Colorful Carrots with Butter and Honey

Colorful Carrots with Butter and Honey on Food52

More: Read our interview with Alice.

Salt-Roasted Potatoes with Crème Fraîche and Chives

Salt Roasted Cranberrry Potatoes on Food52



 Parsley and Anchovy Sauce

Parsley and Anchovy Sauce on Food52


Pomegranate Gelée

Pomegranate Gelee on Food52

Photos by James Ransom

We're giving away a copy of The Art of Simple Food II! To enter, tell us in the comments:  How do you cook with the seasons? We'll choose a winner today Friday, November 22 -- unfortunately, we can't ship outside the US.

Jump to Comments (21)

Tags: alice waters, carrots, potatoes, pomegranate, parsley

Comments (21)


over 1 year ago Lorrie Baetge Fulton

We eat out of our garden, share with other gardeners, shop farmer's markets and have a fabulous year-round produce guy nearby who should be the patron saint of local farmers! We're blessed with abundance here in the Willamette Valley.


over 1 year ago Kelly O'Keefe

walk out to the garden and see what's up!


over 1 year ago ses52

We eat what is in season as much as possible. The farms in our area offer products thru Christmas!


over 1 year ago Maja

It's quite easy living in northern California, so much fresh local produce available.


over 1 year ago allstar379

We have a garden at home. We just walk outside, see what's ripe, and decide what to make for dinner from that!


over 1 year ago Daniel W.

I try to mirror the colors of the seasons -- an occasionally challenging task in the Midwest. In the fall, I go for earthy orange sweet potatoes; in winter, ivory-colored parsnips and festive winter squash. Spring hits us with the brightest green asparagus before summer comes in full bloom, with the rainbow at our fingertips.


over 1 year ago Adriana Judith

Starting a garden three years ago has made the decision to eat with the seasons very easy. We look forward to dining on salads in the spring when radishes, greens and peas kick off the growing season. Summer hits us with a bounty of tomatoes, peppers, eggplants, corn (anything under the sun really) and its all about casseroles and preserving. Fall brings with it the joy of roasting root veggies and squashes. Winter keeps us warm with soups when presentation is not all that important and everything that is still around gets tossed into a pot.


over 1 year ago Shannon

We subscribe to a CSA :)


over 1 year ago Ouida Lampert

I shop at the local version of a Fresh Market - and only buy what's local and fresh. Sometimes, it's slim pickin's.


over 1 year ago --anu

Honestly, it takes a lot of juggling. My daghter and husband and I all have different tastes. And Washington does not provide an abundance in winter. I sit down with a pile of books every week and plan it out based on what is available in the market. After I get over the hump of planning it is all pleasure though. This weeks main players: purple cabbage, kale, potatoes, and carrots :)


over 1 year ago CAROLINA MEDINA

Depending on the season, but during each season I like to make the most use of the local farmers. I live in South Florida, and where most of the good quality organic produce comes from is Homestead. During the fall, I love to make comforting foods such as squash soaps, and braised greens, and even used pumpkin and squash in desserts. I love to make a squash crème brulee and with pumpkin I make cookies and breads. In the summer I like to make the most of the season berries, I like to enhance their flavors without much cooking, such as jams, berries, coulis, and even ice creams. I also tend to make berries and citrus salads, either served as desserts, an appetizer or with baked cheeses.


over 1 year ago heyjude

We love our year round Farmers Markets.


over 1 year ago Nicole B-L

Having a farm share has been helping me a lot this fall - almost too many vegetables on hand at any given time! We've been doing a lot of roasting and soup-making.


over 1 year ago a little spice

It is pretty easy to cook seasonally -- seasonal ingredients are almost always on sale at local markets (avoid major chain stores!)...then every season it is fun seeing those fruits and veg at the market show up (and take them home to cook with and eat!)


over 1 year ago ATG117

I almost exclusively shop at the farmers market for produce and eggs.


over 1 year ago Mei Chin

Mei is an editorial intern at Food52

I'm a slave to my CSA--it's just my husband and me, so everything's gotta get eaten up!


over 1 year ago Kristen

I love to use ingredients from the farmers' market or from the farm stand down the street. They only sell what's in season, so that helps me cook in-season.


over 1 year ago sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

I cook based on what is in season. It's a great way to teach myself different ways to cook produce & it's economical.


over 1 year ago owlathome

I always feature seasonal ingredients from the farmers market 's the centerpiece of a meal. However, summer's bounty--pesto, pepper, ginger, corn, berries---can be frozen and used throughout the winter!


over 1 year ago SallyM

Simple, I shop at the farmers market and buy what's fresh and local.