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The final result is burnished on top, dark green within, and studded with red barberries.
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The recipe consists of a saute of mushrooms, a sprinkle of salt, then filling the quesadillas and cooking them in a griddle. It's a no-brainer.
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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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Crunchy yet slithery noodles made with cooked and raw vegetables, a scattering of fresh herbs and a piquant dressing.
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An approach to pesto that briefly blanches the essential greens brings mellowness and a desirable texture to the sauce.
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The secret to this salad is in the dressing, which is made creamy with tofu.
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A recipe perfect for the height of corn season.
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A salade nicoise whose basic ingredients - potatoes, haricots verts, tomatoes and eggs - are classic, but whose preparation has appealing subtleties.
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