Sample recipes from Chez Panisse Cafe Cookbook

Avocado and Beet Salad with Citrus Vinaigrette

In our temperate climate of Northern California, someone is growing beets all year round, and not just red ones. Golden beets, striped Ch...

(1 Votes)

Shaved Asparagus and Parmesan Salad

During asparagus season, in April and May, we serve asparagus every day in one form or another. This delightful raw spring salad is best ...

(1 Votes)

Morel Mushroom Toasts

When it comes to morel mushroom recipes, it doesn't get much easier than this! The toasts are elegant enough to serve as appetizers to friends at your next party, but will also make for a hearty, tasty, and modest lunch at home. You'll love the flavor profile in these Morel Mushroom Toasts, but you will really appreciate how quick and easy it is to prepare this appetizer recipe, which uses ingredients that you likely already have on hand. Morel mushrooms are typically in season from early to mid-spring in different parts of the U.S. and can be purchased from trusted and established vendors.

(1 Votes)

Garlicky Kale

Traditionally used in eastern Mediterranean, Northern Italian, and Portuguese cuisine, kale is available in many varieties. Deep blue-gre...

(1 Votes)

Baked Goat Cheese with Garden Lettuces

We have kept this dish on the menu every day since we opened. We vary the accompaniment sometimes, according to what’s available, adding ...

(1 Votes)

Tuna Confit with Green Beans and Shell Beans

We make this “preserved” tuna in much the same way we would a duck confit, salting it ahead and stewing it slowly in flavorful oil. It is...

(1 Votes)

Aïoli (Garlic Mayonnaise)

We use a combination of pure and extra-virgin olive oil to make aïoli. The extra-virgin oil adds flavor, but can be overpowering by itsel...

(1 Votes)

Beef Carpaccio with Anchovies, Capers, and Parmesan

Carpaccio is a satisfying first course when followed by a wild mushroom stew or a simple pasta. In this version, the beef is pounded thin...

(1 Votes)

Bolognese Sauce

This version of the classic rich meat sauce from Bologna was inspired by Lynne Rossetto Kasper’s recipe in her 1992 cookbook The Splendid...

(1 Votes)

Basic Beef Stock

Good beef stock is essential for many sauces, soups, and braised dishes, and there is really no substitute. Your butcher should be able t...

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Basic Chicken Stock

Aside from being extremely easy to make, homemade chicken stock is better than anything you can buy. And while chicken stock can be store...

(1 Votes)

Braised and Grilled Spring Lamb

There is a rural European tradition of eating milk-fed baby animals—the milk lambs of Spain’s La Mancha, for instance, and the suckling p...

(1 Votes)

Roast Chicken

A good roast chicken is the best dinner of all. We used to agonize over how to make factory chickens taste good. Now, thankfully, a few l...

(1 Votes)

Cherry Clafoutis

By mid-April, there will be cherries from Lagier Ranches in the Central Valley: big baskets of cherries still covered with dew to put out...

(1 Votes)

Plum Upside-Down Cake

In late spring, many small farmers start coming to the farmers’ market again. We are always eager to hear if the weather has been good to...

(1 Votes)
Other cookbooks by the authors

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