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Cooking For Your Pantry: Alice’s Staples

Alice Waters

Lesson time 30:07 min

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.

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.

Wonderful class: back to the basics of food and life! Something so easy to forget in today's busy life. Very very well told. Thank You!

I loved it! Alice Waters shows how to enjoy cooking and food and company. She cooks so you can tastes the flavor of the food itself rather than covering it up with heavy sauces and other unnecessary ingredients.

I learned so many great cooing techniques in this course taught by the magnificent Alice Waters. She is inspirational and a true American treasure. I actually made the apple galette - so easy and it was fantastic (sans the huckleberry ice cream but was fantastic with vanilla!).

Love Alice Waters. Love the visuals. Just want more.



My daughter and I are watching these videos together and think they are exceptional. It is wonderful to see Alice and her daughter collaborating. Their love for each other is so apparent. Alice is a treasured American expert in organic cooking and has clearly raised a daughter who is smart, down-to-earth, and beautiful.

A fellow student

I thought her daughter was going to go away after those initial cameos but I guess she is here to stay. I will just grin and bear it but it gets only 3 stars because she is so pretentious.

Regina D.

I absolutely adore her in every way. I can't wait to visit her restaurant! What fun that would be. I don't live far only less than 2 hours and can't believe her thriving restaurant is so close by. I love watching her cook with excitement--it really helps me want to do the same.

A fellow student

I ABSOLUTELY LOVE baked garlic. It's so good and I suggest that when ever you are baking something (not sweet) in the oven, for example fish, meat, rice, etc, to always add some garlic cloves. It's super yummy.


Is there an advantage to chopping up garlic rather than using a garlic press?

Julie P.

I love the way that Fanny looks at her mom. You can tell she knows how lucky she is to have her.

What a treat to feel as if you have been invited into Alice Waters' kitchen, to have a discussion with her about her approach and beliefs toward preparing food. So natural, so authentic: it feels as if you are with her and Fanny in the kitchen and have been invited into the heart of her home and soul.


The video was wonderful, I love her pickles and stirfried greens, but the oat pancakes taste like baking soda:(


Great! This really broadened my thinking about what "staples" can be. The instructions for preparing greens were simple but perfect, and the pickled vegetables were very good. I found the oat cakes a bit salty, and will cut it down to 1/4 ts salt next time I make them.

A fellow student

I was truly inspired by Alice. I enjoyed every bit of her class and I will certainly follow much of her advice. What a beautiful way to describe and enjoy cooking.