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The Temporary Vegetarian retires with a dish that is Greek by way of Italy.
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A juicy red tomato stuffed with sauteed slivers of green zucchini, onion, garlic, cilantro and pistachios.
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A pasta recipe that is simplicity itself, and the time, from mincing the scallions to sitting down to eat, is only 30 minutes.
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From Zarela Martinez, a recipe for rice baked with corn and poblano peppers.
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From a stalwart of the Jean-Georges Vongerichten empire, the simplest corn pudding you will ever make.
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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 tangle of translucent sweet potato noodles with sliced mushrooms, cabbage, carrots, onions and spinach.
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A recipe for savory potato pancakes mixed with blanched leeks and shredded zucchini.
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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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