Culinary Arts

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.

The class is awesome. I love her style, and the great lessons she shared. How about a second class with Alice with spring and summer finds, and dishes.

Comforting and unpretentious, we see a genuine, non-celebrity style of cooking, eating, and entertaining. Cooking from the heart AND the hearth!

Alice, in a word, is Inspiring. And so now, I'm inspired around my kitchen to up my game, experiment, do more with fresh vegetables and salads, and even add a few tools to my menagerie. I love the simplicity in Alice's recipes and directions. And I'm already making changes in food preparation and presentation. Thank you Alice. It's been a pleasure!

The information and the workbook are both very useful, but above all it's lovely to see Alice do what she does. Reminds me of the story of the disciple who went to visit the master, and when asked what great wisdom he had learned, said awestruck, "I watched him tie his shoes."


Amy J.

I love the idea of going through my kitchen and pairing down to my most essential kitchen tools. This has definitely provided some food for thought!

A fellow student

I hope she's saving that vinaigrette for just herself and her daughter. Lotta finger lickin and double dippin goin on. Jus sayin...

Mahaillie G.

Alice and Fanny are wonderful. I love their storytelling and especially love Fannys observations from her mother.


I am sorry, but for me it is quite difficult to watch this. I believe, she is a great cook, but she speaks soooo slow and sounds like she is going to cry in every moment. Such a contrast with other cooks here. I will continue to watch, but I am really fighting with myself.

A fellow student

all of Alice water's lessons have made me hungry to update my supplies, my tools, and invest in better ingredients also. She is helping bring out the best in me. Im glad she mentioned "leaving the recipes behind" since I basically have done that already for years. ha ha. not always the best return when I go off grid. Maybe she can help me correct that!

Karen S.

Love them, i want to go back to those pickled carrots and make some. Just made the salad with red leaf romaine. Yum.

Cesar M.

Daughter can do a separate class...on her own, telling all she knows and what she learned from mom. Sometimes it takes years to realize this...

Cesar M.

i'm really enjoying this class. I've been to Chez Panisse twice and and going there again in a couple weeks...coincidence with masterclass?...have funny in Miami (taking my girls 11 and 14 this time), grew up in Central CA point of feedback that is not so good. The daughter puts a wet blanket on the class. Don't get me wrong, I have two daughters and two's so beautiful to have nice kids...however, the daughter's expressions and comments are both apologetic and patronizing to her mother. I get it...but the daughter needs to know that we want o hear from mommy...not daughter and she just got in the way...just sayin'


I like Alice’s cooking philosophy and she’s so knowledgeable. If possible, please reduce her daughter’s talking. let Alice make all the lectures!

Rochelle B.

I'm so impressed by everything I've learned so far. Alice's teaching is personal, idea packed and convincing. I want to either jump through the screen and join her in the kitchen or head to the market to get fresh fruits and vegetables for dinner! She creates an atmosphere to go with her food prep that is tangible and invites all of the senses. Love it!