Chef Alison Negrin & Associates

This recipe is a fresh and lighter take on the classic French cassoulet, with pan roasted duck legs, cranberry, dried cannellini, and...

Many people could not identify a quince either on a tree or in the produce aisle. Perhaps because its season is so brief or because many pr

"Here are a few unflashy recipes celebrating the harmonious, far-reaching relationship between the tomato and the zucchini."

Casa Caponetti is located in central Italy, about an hour north of Rome. Turning off Hwy SP3 after passing through the town of Tuscania (2 k

As we entered the studio, I was immediately drawn to a rustic table by the window where bowls of perfect vegetables; pods of fava beans, Eng

Lila is an artist, and an extraordinary illustrator and food writer for publications such as "Edible East Bay" and KQED's &quo

It is my intention to choose a kind of food and preparation that is right for who is being served, that will enhance their journey and feed

The first course was to be an appetizer of tiny Belon oysters, broiled with truffle butter and served on a platter lined with coarse sea sal

Chef Alison cooks for Alice Waters and staff at Chez Panisse

Tomatoes and corn are nearing the end of their prime yet they are still readily available and delicious and often a great price as...