Peggy Knickerbocker

Peggy Knickerbocker
Did you know?

Peggy has worked as a writing and cooking coach -- and has given private cooking lessons to Sofia Coppola.

Peggy Knickerbocker
Peggy's Featured Recipe
Lemon Mousse with Fresh Blueberries

Click here for recipe

Peggy Knickerbocker is a freelance food and travel author who lives in San Francisco. She is a longtime contributing editor to Saveur and received a James Beard Foundation nomination for her article “Old Stoves of North Beach,” which was published in that magazine.


She was a contributing editor to Gourmet, writing for them as the San Francisco scout. She has written, too, for Food and Wine, House and Garden, The San Francisco Chronicle, The Los Angeles Times and The New York Times. 


Simple Soirees, Seasonal Menus for Sensational Dinner Parties was awarded the James Beard Award and was on The New York Times Notable Books of the Year list for 2005. It was also nominated for an IACP cookbook award. The Ferry Plaza Farmers’ Market Cookbook was published in 2006. Peggy’s other cookbooks are Olive Oil From Tree to Table (nominated for best single subject cookbook by IACP in 1997) and The Rose Pistola Cookbook with chef Reed Hearon . She also wrote Champagne, The Spirit of Celebration.


Peggy has been a guest speaker at classes in food writing at the University of California and a course on food and politics at the Institute of Political Science in Paris. She has also reviewed books for the food journal, Gastronomica. She sits on the board of the Chez Panisse Foundation and is vice president of the board of CUESA of the Ferry Plaza Farmers’ Market.


Peggy lives in the bay area and her website is

Latest Recipes

Grilled Rosemary Lamb Chops

The next time you host a family get-together, a casual get-together with your friends, or any other special occasion, make sure to include this recipe for Grilled Rosemary Lamb Chops on the menu! This can't-miss recipe for lamb chops will add plenty of flavor and even a bit of elegance to just about any party. And if you're looking for an easy grilling recipe that doesn't take too much time to prepare, then this recipe is for you.

(1 Votes)

Fried Squash Blossoms

During those few months when these delicate, lovely blossoms are in the market, buy them and fry them to eat as you sip wine before dinne...

(1 Votes)

Lemon Mousse with Fresh Blueberries

Here’s a classic French dessert that is a great party choice, as it can be made in advance. The combination of the mousse and ripe bluebe...

(1 Votes)

Authentic Guacamole

Everyone loves guacamole, and I like to keep it simple. Salt is a very important ingredient in this dish, but I once made it too salty an...

(1 Votes)

Grilled Salmon Smothered in Peas and Mint

I happened to have watched Molto Mario on the Food Network the day before I was having friends over for dinner, and he inspired me. His v...

(1 Votes)

Heirloom Tomato Salad with Basil Vinaigrette

I cannot wait for the day in July or early August when I smell that evocative, earthy aroma of ripe heirloom tomatoes at my farmers’ mark...

(1 Votes)

Poulet au Vinaigre

After trying this deeply flavored chicken at several restaurants in Paris, I came home to make it again and again. Poulet au vinaigre is ...

(1 Votes)

Blood Orange Sorbet

This is a splashy dessert that is ideal served after a fish meal. It is inspired from a BayWolf Restaurant recipe. The color is deep crim...

(1 Votes)

Braised Fennel and Garlic

Here is a wonderfully successful way to braise fennel so that it is as tender as it is delicious. This dish can easily be made ahead of t...

(1 Votes)

Poached Leeks with Mustard Vinaigrette

These delicately flavored leeks make a light first course and are as good at room temperature as chilled. You might serve them on individ...

(1 Votes)

Green Beans Sauteed with Wild Mushrooms

I love the delicate, French haricots verts, buts if you can’t find them, use small green beans. Julia Child always suggested cooking them...

(1 Votes)

Browned Brussels Sprouts with Pancetta

Believe it or not, even children love these winter vegetables. There is something about slicing them, browning them, and giving them a bo...

(1 Votes)

Caviar and Creme Fraiche on Cornmeal Blini

Something magical happens in the mouth when the tiny caviar eggs burst as you roll them around with the even tinier grains of cornmeal. T...

(1 Votes)

Alice B. Toklas Chicken

One wintry day I picked up The Alice B. Toklas Cookbook, hoping to soothe the monotony of the long gray season with something inspired an...

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From my first bite of tartiflette I knew it was destined to become part of my repertoire. The concept is definitely simple, and the dish ...

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Orange Carpaccio

I had been delighted by this dessert of spiced oranges in zesty sauce many times at dinner parties in Paris and I finally I got up the ne...

(1 Votes)


Popovers are a treat for breakfast, lunch, or dinner—an old-fashioned surprise. For best results, try to find popover pans where the meta...

(1 Votes)

French Onion Soup with Gruyere Cheese Toasts

This is the onion soup of onion soups. I seek out this deep rich soup in restaurants when I am in Paris, usually without much luck unless...

(1 Votes)

Coffee Crunch Cake

This cake, created by Marion Cunningham and her daughter Katherine, by way of Blum’s Restaurant, is the best present you could possibly g...

(1 Votes)
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