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A mix of mustard greens, broccoli rabe, and corn, topped with golden, deep-fried mashed potato balls.
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You can use store-bought frozen puff pastry in this leek tart.
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A caponata that works as a crostini, on top of toasted coarse bread, or as a sauce for pasta.
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A rich, savory flan studded with cauliflower florets.
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A recipe for bean confit - cooked beans baked in olive oil scented with oregano, rosemary and garlic - from the chef Bill Telepan.
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For haute macaroni and cheese, add exotic mushrooms.
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The final result is burnished on top, dark green within, and studded with red barberries.
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A summertime panzanella reinvented for fall and winter. Instead of using tomatoes, use roasted broccoli.
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Pure comfort food, with a slight touch of sophistication. The jalapeno pepper perks it up, and the goat cheese enriches it.
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It is sweet from the peppers, and sour from the tomatoes, and it uses not too many spices.
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