Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001, Sally Schneider.
From Chef Mark Reinfeld's menu for A Holiday Vegan Feast.
Excerpted from Vegetarian Cooking for Everyone by Deborah Madison (10th anniversary edition, Broadway Books, 2007). Copyright 2007 by Deborah Madison.
Talk about a centerpiece dish, with the first slice this dome of dark glossy greens turns into pure Technicolor. You've got yellow and red peppers with tomatoes, corn in the form of hominy and black beans. In the taste department you've got shots of fresh lime and a new spice blend straight from the Caribbean.
© 2004 Lynne Rossetto Kasper
Adapted from CookWise by Shirley O. Corriher (William Morrow and Company, Inc., 1997). Copyright 1997 by Shirley O. Corriher
Like most people, I've got my lazy spots, and squash is one of them. I love winter squash in just about every guise, but I just can't stand peeling it. With all the great kitchen gear I've got, I've never found a gizmo that makes removing the hard shell of a butternut squash easy - I think squash-peeling cooks should get hazardous-duty pay. You can be sure I was one of the first in line at the supermarket when peeled, ready-to-cook squash arrived.
Thanksgiving is usually all about the turkey (and it's offered in our menu as an option), but I think vegetarians and vegans have been politely surviving on cranberry sauce, creamed onions and mashed potatoes far too long.
Judy Rodgers of San Francisco's legendary Zuni Café shares a homey, modern holiday menu that includes an interesting stuffing and a turkey roasting technique designed to free up precious oven space.