A Week's Worth of Simple Food with Alice Waters

November 22, 2013

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. 

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:

Shop the Story

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.

See what other Food52 readers are saying.

  • Lee
  • Erin Segal
    Erin Segal
  • Pix lip
    Pix lip
  • Diavac
  • Lori
Lactose intolerant cheese lover, who will walk blocks for a good cup of coffee. Recently escaped the corporate world, after discovering her favorite part of the job was ordering catering.


Lee November 21, 2018
I grow lettuce, spinach, and chard in early spring and again in fall. If I remember to cover it should temps dip below freezing at night, a bed can last all winter. I also by local/seasonal at a farmers market
Erin S. September 1, 2015
By joining a local CSA! :)
Pix L. September 1, 2015
I make it a point to visit farmers markets at home and when I am visiting friends and family. I also beg my friends and coworkers for their gardens excesses. I am blessed with the fruits (and veggies) of their labor to celebrate the seasons.
Diavac September 1, 2015
I love our Farmers Markets and eat fresh as long as I can...but I can and preserve all summer so I can enjoy the goodness year round.
Lori September 1, 2015
We are lucky to summer on the east end where the crop is bountiful! I keep a pantry of staples and shop the farms, farmer's markets, and our local fish for the latest "jewels". We entertain a steady stream of weekend guests (some who even pitch in their own CSA haul!)-- we load it into the kitchen and start creating! Sometimes we work from recipes, but often we work from ingredients and build dishes... When all else fails, I match colors!
Aliwaks September 1, 2015
Its not as easy to commit to eating seasonally here in Maine as it was on Philadelphia- but between our garden, our freezer and the winter and summer farmer's markets its totally possible and fantastic to be part of teh rhythm of teh earth, just when you think you can't look at another butternut squash baby greens, fiddleheads and watercress start showing their little green faces then the tiny radishes come, and ramps and so on-- now knee deep in wild blueberries, tomatoes and peppers season in the sunshine, I know its not long before it'll be time to harvest my cabbages and potatoes and the long wait will begin.
Melissa R. September 1, 2015
I shop for seasonal vegetables from locally sourced farms, CSA or farmers market. There are also "locals only" section at our grocery stores in Ventura CA that carry products just from our area.
Meg M. September 1, 2015
Don't pick me for this giveaway because I already have a copy of Simple Food II, but I had to comment that I cook with the seasons with my local farm share and my first year of committed gardening. It doesn't hurt that I'm cooking my way through both Simple Food cookbooks (I only have about 20 or so left to go in Volume I!).
Lorrie B. November 24, 2013
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.
Kelly O. November 23, 2013
walk out to the garden and see what's up!
ses52 November 23, 2013
We eat what is in season as much as possible. The farms in our area offer products thru Christmas!
Maja November 23, 2013
It's quite easy living in northern California, so much fresh local produce available.
allstar379 November 22, 2013
We have a garden at home. We just walk outside, see what's ripe, and decide what to make for dinner from that!
Daniel W. November 22, 2013
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.
Adriana J. November 22, 2013
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.
Shannon November 22, 2013
We subscribe to a CSA :)
Ouida L. November 22, 2013
I shop at the local version of a Fresh Market - and only buy what's local and fresh. Sometimes, it's slim pickin's.
--anu November 22, 2013
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 :)
CAROLINA M. November 22, 2013
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.
heyjude November 22, 2013
We love our year round Farmers Markets.