Seasonal Ingredients Shine in these Alice Waters Recipes

Baked Goat Cheese Salad
Photo: Greg DuPree

Chef Alice Waters opened Berkeley's beloved Chez Panisse in 1971, famous for its iconic California cuisine and pioneering role in the country's farm-to-table movement. Fresh, seasonal ingredients are always the stars of Waters' food, as they are here in the bright Pink Grapefruit and Avocado Salad and crisp Garden Salad Tacos.

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Garden Salad Tacos

Garden Salad Tacos
© John Kernick

To make her genius vegetarian taco, Alice Waters melts Monterey Jack cheese on corn tortillas, then piles them with a crunchy, colorful vegetable and herb salad. The fennel is thinly shaved, which is best done on a mandoline.

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Hummus with Whole Wheat Flatbreads

Hummus with Whole Wheat Flatbreads

"Kids like hummus," says Alice Waters, "and they like to make the little flatbreads and heat them like tortillas; the whole process is irresistible, and the price is practically nonexistent."

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Pink Grapefruit and Avocado Salad

Pink-Grapefruit-and-Avocado Salad
© Quentin Bacon

This pretty salad from Alice Waters, the iconic chef-owner of Chez Panisse in Berkeley, California, is best in the winter, when grapefruit is at its prime.

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Red Kuri Squash Soup

Red Kuri Squash Soup
© Con Poulos

Alice Waters' simple, silky squash soup can be made with any variety of winter squash, but the Kuri variety is especially flavorful.

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Baked Goat Cheese Salad

Baked Goat Cheese Salad
Greg DuPree

In 2018, Food & Wine named this recipe one of our 40 best. Alice Waters' beautiful salad is a harmonious blend of lettuces combined with softly baked thyme-and-breadcrumb-coated goat cheese, served alongside crunchy garlic croutons.

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