In 16+ lessons, learn to cook beautiful, seasonal meals at home from the James Beard Award-winning founder of Chez Panisse.
The farm-to-table leader teaches cooking and food philosophy in her first-ever online class.
Alice’s home kitchen is your classroom as she teaches you recipes, techniques, and insights about cooking local, seasonal food.
A downloadable cookbook accompanies the class with lesson recaps, recipes, and supplemental materials.
Learn on your own terms, at your own pace on mobile, desktop, or Apple TV.
Meet Alice in her home kitchen as she introduces you to her philosophy of cooking. She’ll teach you how to cook deliciously, with spontaneity, and in harmony with nature.
Alice teaches you how to become a discerning shopper whether at the farmers’ market or grocery store. Learn her guidelines for selecting ingredients, including questions to ask vendors and farmers.
Alice walks you through her process of planning an India-inspired lunch based on the ingredients in her shopping basket. Learn how to prepare vegetables three ways, and reach into your pantry to round out the meal.
Alice feels the same way about ingredients and kitchen tools—sometimes less is more. Alice demonstrates her favorite tools and challenges you to pare down your own collection for usefulness and beauty.
Alice teaches you how to choose the best quality ingredients with which to stock your pantry. She shares seven dishes all sourced from her own pantry including “Coming Home Pasta,” her go-to when returning home to an empty fridge after a long trip.
Alice’s distinctive pantry also includes items she mixes and makes herself to use throughout the week. Learn how to make Alice’s pantry staples including Quick Pickles, Sautéed Greens, and Oat Pancakes.
Fresh herbs are an essential element in Alice’s cooking. Learn how she uses tender and strong herbs for different dishes, and how she finds use for the whole plant—not just the leaves.
Alice teaches you to make one of her favorite and most versatile sauces, salsa verde. Alice demonstrates a version made with macerated shallots and offers variations on the sauce to serve with meats, vegetables, and fish.
Alice believes the making of a salad can bring as much joy as eating it. Learn Alice’s method for washing lettuces and follow her recipe for Mesclun Salad.
Alice teaches you how to make Chez Panisse’s everyday dessert, the galette. Learn how the perfect pastry dough results in a beautifully flakey crust.
Learn to make an egg pasta dough that can be used to make any shape of pasta. Then, use your dough to make Chez Panisse’s ricotta ravioli with chanterelle mushrooms.
Learn why the most iconic dessert at Chez Panisse is the most unembellished—the fruit bowl. Alice teaches you how to engage all of your senses to test ripeness and choose fruits at the peak of their season.
Quality time with your guests is just as important as making a quality meal. Learn how to think in three courses and time each step of your cooking for a delicious menu that allows you time to enjoy the party.
Finish preparing Alice’s dinner party menu with a last-minute burst of cooking over the fire or stovetop. Then learn how to plate and serve each course.
Learn how a life-changing trip to France led Alice from the frozen dinners of her childhood to pioneering the farm-to-table movement.
Alice breaks down the five principles of her Edible Schoolyard Project to show that food is a powerful teacher. She encourages you to continue your edible education by shopping and cooking sustainably and remembering that food is precious.
Now that Alice has covered her approach to home cooking, she challenges you to practice cooking over fire with the simple dish of an egg and grilled toast.