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...

Just in time for the tomato, corn and zucchini harvest here in California! Yield: ~4 cups (1 quart) Ingredients 1 cup Smoked and...

This is a gorgeous salad that Alison developed for the guests at The Reutlinger. Perfect for summer. Cool and refreshing with lots of...

Autumn has come to Northern California. This recipe is a delicious and nutritious way to use the butternut squash so plentiful locally...

Try a hearty, traditional brisket for the High Holy Days. This recipe is simple and practically cooks itself, letting the home chef...

A delicious recipe to break the fast of Yom Kippur, just in time for the High Holy Days! Portions: 20 Portion Size: 4-5 oz. cooked...

This is the first in a series of featured recipes for the High Holy Days using foods traditionally associated with the season! This...

A wonderful way to use up those huge tomatoes from the garden Serves 4 Sandwich Ingredients: 1 large loaf ciabatta (1-pound size) 2 or...

Made with fresh ingredients right out of the garden! Serves 4 Ingredients 1 lb. fresh green beans, cut into 3 inch lengths 1 lb. corn,...

Dinner at the Abroad Writer's Conference in Lake Como, Italy Serves 12 Ingredients 1 sprig fresh rosemary 1 sprig fresh thyme 1 dry...