Recipes

Risotto Zucchini I get inspired to write recipes a few different ways...Often inspiration comes when I am traveling along the Mediterranean. When I eat at a restaurant anywhere in Europe, whether at a bistro in France, a tapas bar in Spain, or at a winemakers home in Italy, and I eat a dish I like, I will immediately write down the list of ingredients. Sometimes if I'm lucky, the chef or cook will come out and share their recipe or special cooking technique with me! Then when I get home I will write the recipe.

I am so inspired by the seasonal ingredients at my local farmer's market in San Francisco. We have such an incredible array of locally grown produce, and I usually end up buying much more than I can possibly cook in one day - I just can't resist all the beautiful colors of the fruits and vegetables!

When I eat at restaurants like Chez Panisse in Berkeley, Lucques or AOC in Los Angeles, and Lupa or BLT Market in NY, I always return home inspired to develop new recipes and cook with new ingredients.

When I write recipes I always think about basics like a soufflé, pizza, pasta, or tart. Once I've mastered the basics of a soufflé for example, I can then build on that recipe according to what is in season, and what I find at the grocery store. This way when I give you a recipe for a Corn and Cheddar Soufflé , I will have given you the basics on how to make a great soufflé but the inspiration to make a thousand others.

Select recipes from my PBS series "Joanne Weir's Cooking Class" are available at http://cookingclass.joanneweir.com You can also get all of the recipes and episodes from the series on a 4-disc DVD set.

Here are a few of my favorite recipes, which you'll find organized the way they are in my cookbooks: Firsts, Pizzas & Flatbreads, Salads, Soups, Mains, Sides, Desserts and Drinks.

Want more recipes? Visit my blog where you can sign up to receive even more recipes.

Recipes

FIRSTS

PIZZA & FLATBREADS

SALADS

SOUPS

MAINS

SIDES

DESSERTS

DRINKS