alice waters

[Photograph: Blake Royer] Sometimes the simplicity of a dish can be bracing. Many of the recipes I've cooked out of Alice Waters' cookbooks, with their emphasis on whole foods, simple technique, and letting the ingredients speak for themselves, just have...

Dinner Tonight: Alice Waters' Chicken Noodle Soup Recipe

bone-in, skin-on chicken breast

chicken stock

onion,

carrot, diced

celery,

parsnip,

parsley

egg noodles

dill,

In a large pot, combine the stock and the breast. Bring to a boil, skimming off any foam that rises to the top, then lower to a simmer. Skim any remaining foam, then add half of the onion, carrot, celery, and parsnip, plus the sprig of parsley.  Cook at a gentle simmer for 30 minutes.

After 30 minutes, remove the chicken carefully to a plate to cool and strain the broth to remove the cooked vegetables. Return the broth to the pot and taste for salt. Start a second pot of boiling water to cook the noodles. When the chicken is cool, separate the meat from the skin and bones and shred it. Place in a small bowl and ladle some hot broth over it to keep it moist.

Add the remaining onion, carrot, celery, and parsnip to the broth.  Simmer for an additional 15 minutes, until soft. In the meantime, cook the noodles in boiling salted water until tender.

Add the cooked noodles, chicken and its broth, and taste for seasoning. Ladle the soup into bowls and top with the fresh dill.

A silky, chunky broccoli mash, with fresh lemon, garlic, and olive oil.

Alice Water's Long-Cooked Broccoli With Garlic

broccoli,

olive oil

garlic cloves,

lemon,

red pepper flakes

kosher salt,

water

Prepare the broccoli by cutting off the bottom stump and peeling the stems. Cut the stems and &quot;trees&quot; into chunky florets and pieces, and place them in a medium-sized pot.

Add the olive oil, garlic, red pepper flakes, salt, and water.

Bring the pot to a boil and stir. Lower heat to a bare simmer and cover the pot. Let cook, stirring occasionally, until the broccoli is very soft and fall-apart tender, about one hour. There should be enough water in there for the full cooking period, but if it starts to look dry, add a small amount more.

Add the lemon juice. Stir, and taste for seasoning. Stir vigorously until the broccoli becomes a loose, chunky mash.

Serve as a side dish, or as a pasta sauce or crostini topping. Garnish with shavings of aged parmesan and more red pepper flakes.

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