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A Well-Stocked Pantry

Alice Waters

Lesson time 24:28 min

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 Waters
Teaches The Art of Home Cooking
In 16+ lessons, learn to cook beautiful, seasonal meals at home from the James Beard Award-winning founder of Chez Panisse.
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ALICE WATERS: Alongside high-quality staples from the market, I also like to make things for the pantry myself. You can quickly pickle the last bits of vegetables from the market that week. They taste delicious with grilled cheese or smoked fish. Wholesome pancake batter can be kept in the fridge up to a week. And I almost always have brown rice and sauteed greens available to use throughout the week. Fanny and I are going to make a very simple quick pickle with the vegetables that we found at the farmer's market yesterday. It's a basic brine. It's got beautiful thyme, and bay, garlic, coriander, clove, and hot pepper in it. - This is something you can do inside 15 minutes, you know-- - And you can keep it for a month in the refrigerator. So it's just kind of always, always ready when you need it. - Perfect for that grilled cheese you love to have for lunch. - It's made with a pickling brine. It has some sugar in it. So why don't you make the brine? And I'll cut the vegetables. - I will. All right. I'm gonna measure out a cup and 3/4 of water. - And I'm going to just cut up this cauliflower, taking the bottom off first. And just cutting around because I wanna keep these little florets. I like to keep them uniform in size so that they cook evenly. FANNY: Mom, I'm using a champagne vinegar. Is there a reason why we use champagne instead of, say, like a red wine vinegar? ALICE WATERS: It's more neutral than the red wine vinegar. It's one of those things in the brine that you're just trying to marry it so that it doesn't fall either too sour or too sweet. FANNY: But then, when it comes to the spicing, you really can be a little bit more informal and spontaneous with your measurements. I mean, you can use a little pinch of chili and maybe a couple tablespoons of the coriander seeds. Clove are strong, so I usually use just two, maybe three. But when it comes to the herbs too, just a little handful or a few leaves. And this is bay, and that was thyme. Four cloves of garlic for this recipe, which I'll peel and halve and add to the brine as well. ALICE WATERS: And these fresh vegetables are so sweet in the winter. They really have a great taste. But I'll cut up a few carrots. And, again, what's important is that they, that they are cut approximately to the same size so that they cook evenly. There are amazing colors of carrots. The heritage seeds have produced carrots that are red red, carrots that are purple, carrots that are white, these yellow ones. I'm just seeing today that these are a sort of almost like orange color, peach colored. FANNY: They also have really different tastes, right? Like I find that some of the orange ones are sweeter, or the purple ones are earthier, you know. But that's some of the excitement in tasting them. ALICE WATERS: I like this shape, but they could be really any shape. They could be long sticks. They could be round. - So this is just beginning to come to simmering here. So...

Farm-to-table cooking

Alice Waters started America’s farm-to-table revolution. When she founded the iconic restaurant Chez Panisse, her local, organic ingredients sparked a movement and earned her the James Beard Award for Outstanding Chef. In her first-ever online cooking class, Alice opens the doors of her home kitchen to teach you how to pick seasonal ingredients, create healthy and beautiful meals, and change your life by changing the food you make at home.


Students give MasterClass an average rating of 4.7 out of 5 stars.

I've learned to slow down and appreciate the whole meal - from thinking more about what I buy, using it wisely and enjoying the process - and finally sharing it with my family and friends. I also want to head to Berkley someday and dine at Chez Panisse! I didn't know much about Alice, but she has become an inspiration to me.

Enjoyed the class very much. So much, that I now have to find me a metal spoon to cook over my solo stove. I very much liked the class.

I never heard of Alice Waters because I never learned to cook. I was drawn to this class because I love the Farmer's Market. Now I want to read everything about this amazing woman. I simply loved this class. Her cookbook is amazing and I follow her and her daughter on Instagram. Thank you.

What a beautiful class! Alice is engaging and inspiring. I've already made several of the recipes.


A fellow student

Nope! She lost me when she licked her fingers to taste the vinaigrette and then put her fingers back in the bowl!

A fellow student

Came here to see Alice Waters because she just resonates so well with her philosophy on food and then I get interrupted with her annoying offspring.

Suzanne W.

I have never thought of organizing spices by country. It makes sense so you can create the dish quickly and authentically.

A fellow student

I don't know. This was atrociously bad. Assuming I was a cook. I would want to cook. Not see a few minutes of dark green ones, red lentils, this lentils or so beans or some local farro. Less is more here.

Kim C.

Alice is very good at explaining how she cooks and works in the kitchen and her calm demeanor makes her very enjoyable to listen to. I love her approach to simplicity - bringing out the natural flavors with just a few spices.


......Watching this with my younger daughter and teaching her the importance of where your food is grown and an appreciation for the farmers who grow it. I loved watching the episode of Alice and her daughter and seeing the chemistry and bond between them.

Christina S.

Alice makes reference to a workbook. How does one get access to this workbook?


the daughter-mother-energy here is so heartwarming and touching. beautiful. thank you!

Sarah F.

This was such an empowering lesson. So many of our modern cooking courses and cookbooks give very limited information, assuming you don't want to know how to do things yourself. Alice challenges that notion at every turn. She encourages us to get our hands into the food we're making, to reunite work and pleasure. Although I'm still not the biggest fan of cooking or doing the dishes every night, she is encouraging me to continue doing more things naturally and by hand in my home.

Daniel R.

How is it called the Japanise bowl where Alice is crushing the garlic in (min 8:14 in the video)?