What to CookCarrot

A Week's Worth of Simple Food with Alice Waters

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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. 

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.

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Parsley, Pomegranate, Potato, Vegetable