Ottolenghi’s roasted parsnips and sweet potatoes with caper vinaigrette

Warming, crispy root vegetables with a lemony caper sauce. I’d happily eat this anytime.

Alice Waters’ Braised Duck Legs with Leeks and Green Olives

Oh, Alice Waters, Berkeley is lucky to have you. This is a simple, rewarding recipe. Best made with organic, farmer’s market fresh ingredients!

David Chang’s Chawan Mushi

A glorious steamed Japanese egg custard with mushrooms and crabmeat

Julia Child’s Favorite Roast Chicken

My favorite (and most delicious) roast chicken with lemon and fresh herbs. Sorry Julia, no butter this time — trust me, it’s just as good with EVOO. Recipe adapted from Mastering the Art of French Cooking by Julia Child, Simone Beck and Louisette Bertholle.

Alice Waters’ Pink Grapefruit and Avocado Salad

Thomas Keller’s Salt-baked Branzino with Zucchini Pistou (french pesto)

Delicious salt-baked fish with a zuchini “pistou” (french pesto)!

Thomas Keller’s Braised Vegetable Hash

A delicious Thomas Keller breakfast recipe, complete with an egg on top.