From Food & Wine, adapted from a recipe from Paul Virant. This supersimple bean-and-tomato salad, tossed with a tarragon-flavored dressing, is perfect for summertime picnics. You can substitute fresh asparagus when it comes into season in the springtime. 1 pound green and … [Read more...]
Tamale Pie
Adapted from The New Laurel’s Kitchen (1986) by Laurel Flinders, Carol Robertson, and Bronwen Godfrey. Tamale Pie is a vegetarian dish that doesn't result in feelings of deprivation among meat-eaters. If you choose to use canned beans, remember that each can contains … [Read more...]
Mu Shu Seitan
From The Purple Carrot. Not authentic Asian food, but delicious nonetheless. And you can make it at home. Seitan is a vegan protein that blends well with other ingredients. Unlike, say, tofu, seitan will never make your meat-eating guests ask, "What's this stuff?" in a … [Read more...]
Big Bowls of Beans & Rice Plus
Of course you can't duplicate the experience of sitting under the seagrape and mangrove trees on Meads Beach in Anguilla at Blanchards Beach Shack, but you can enjoy an approximation of a Blanchards Big Bowl at home. The Beach Shack menu advertises "a full meal in a … [Read more...]
Broccoli Rabe & White Bean Soup
Adapted from Vegetable Soups from Deborah Madison's Kitchen (2006). We have been enjoying Deborah Madison's food since our first dinner at Greens in San Francisco on the fateful night in 1992 that we decided four years in San Francisco wasn't a crazy idea at all. Deborah … [Read more...]
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