Jesse Ziff Cool

Jesse Ziff Cool
Did you know?

Jesse implemented the first organic menu option for patients at Stanford Hospital. She also works as a consultant on organic sustainable eating for the National Park Service.

Jesse Ziff Cool
Jesse's Featured Recipe
Ricotta-Green Onion Gnocchi

Click here for recipe

Jesse Ziff Cool is a writer, chef, business owner, spokesperson and restaurateur. She is 100% dedicated to sustainable agriculture. Her books include Toast: Sixty Ways to Butter Your ToastThe True and Real One Pot Cookbook, and Simply Organic.  


Prior to beginning her restaurant career, she put herself through college as a single parent. After college, she crossed the country for a new start and ended up in Palo Alto, California.

Jesse opened one of the first organic restaurants in the country long before the word "organic" was trendy. She was the only restaurateur at the time in her area bringing in organic local produce.


All the hard work paid off, she is now the owner of several unique restaurants, and the author of seven books.  She has also written numerous articles, and is a guest lecturer at the Stanford Medical School and Stanford Cardiovascular Nursing School.


She has appeared on Fox Network's, NBC's The Today Show, and The Food Network. She is also the recipient of various business awards, including awards for "green" business practices as well as numerous Women Business Leader awards.


Jesse finds her roots in her closeness to her family, which now includes two grandchildren.


Jesse's website:

Latest Recipes

Asparagus and Scallops

This is a perfect dish for springtime, served with fresh rolls and a crisp white wine.

(1 Votes)

Baby Artichoke, Parsley, and Celery Salad

Artichokes and celery are wonderful together. This light and refreshing salad is the perfect accompaniment to pasta dishes. Do not be afr...

(1 Votes)

Ricotta-Green Onion Gnocchi

Gnocchi have become an all-time favorite around my house. I typically make far more than can be eaten at one meal. They freeze well and c...

(1 Votes)

Fava Beans and Orzo Salad

Fava beans, also known as “faba” or “broad beans,” are very common in the Mediterranean.

(1 Votes)

Savory Mussel Stew

The beauty and integrity of this dish come from the ingredients. Though it is a summer dish, it can also be wonderful on a cold winter’s ...

(1 Votes)

Harvest Pot Roast

I love a good pot roast like this one. Be sure to save some to make sandwiches the next day. Slice the meat, smoosh some of the vegetable...

(1 Votes)

Short Ribs with Baby Turnips

Organic and grass-fed beef are finally more widely available. Short ribs are much sought after these days, but this recipe also works wel...

(1 Votes)

Apple-Asiago Pie

This recipe, which was developed by a former pastry chef at Flea St. Cafe, remains my son’s favorite version of apple pie. A twist on the...

(1 Votes)

Seafood and Angel Hair Pasta

Rich, tender seafood marries beautifully with thin strands of pasta, tender chard, and a creamy tomato sauce.

(1 Votes)

Cornmeal-Crusted Cod with Garlicky Tatsoi

The combination of cod, cornmeal, and tatsoi in this recipe is wonderful. A few drops of hot sauce can really pull it all together. You w...

(1 Votes)

Chicken with Dried Cherries, Capers, and Chiles

The combination of the richly sweet cherries, salty capers, and spicy chiles may seem odd at first, but after one bite, you will want to ...

(1 Votes)

Pork Shoulder with Chipotle-Orange Barbecue Sauce

Organic pork raised on small farms is easier to find these days. Heritage breeds of pig as well as lamb are more available, too. The flav...

(1 Votes)

Upside-Down Pear Chocolate Cake

This cake was an experiment that turned into one of the most popular desserts at the Flea St. Cafe. I am not a chocoholic, but I eat this...

(1 Votes)
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