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Chef Alison Negrin & Associates
Menu development and consulting
A salad to wake you from the winter doldrums
I recently had a beautiful salad at Marlowe in SF that inspired me to make the salad featured here. I'm not a fan of entrée salads, or
A clarifying ritual
Making this soup allows me to get lost in the process; the waiting stages give ample time to take stock of the year behind me.
Lost in Translation
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
What I cooked for Alice
Chef Alison cooks for Alice Waters and staff at Chez Panisse
Contemplative cooking
Perhaps it’s because it’s autumn, a cooking season that I love and a time of year that lends itself to introspection, that I write this...
Fermentation brings on new challenges while traveling
My obsession with fermentation really only began about a year ago. And it hadn't even occurred to me that leaving home on vacation while...
End of Summer in the Garden
Tomatoes and corn are nearing the end of their prime yet they are still readily available and delicious and often a great price as...
Eggplant meltdown and cooking with my sister
My sister lives miles away, in Stockholm, but somehow we often seem to be exploring the same cooking projects simultaneously. Whether...
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