From The New American Cooking by Joan Nathan. Published by Alfred A. Knopf, New York. © 2005 by Joan Nathan. Used with permission.
Note: Can be prepared in advance; easily multiplied
From Learning to Cook with Marion Cunningham, by Marion Cunningham.
This is one of my favorite cold-weather dishes.
Eat these like candy; they are that good.
Its tender, golden crumb makes this cake a good foundation for a sort of unstructured strawberry shortcake.
Roasting is the key to deep, rich-tasting vegetables with little fat.
An oven-roasted potato pancake with a few new twists. Try substituting rutabaga, turnips, parsnips or white potatoes for a quarter of the yams. And do use organic ingredients if at all possible. Serve this as a main dish with a salad or as a side dish with grilled pork or eggplant, and salad of fresh cabbages.
From Chef Mark Reinfeld's menu for A Holiday Vegan Feast.