The New Vegetarian Cooking for Everyone by Madison, Deborah -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Acknowledgments Introduction Chapter 1: Becoming a Cook

Developing Your Kitchen Savvy Making It Possible Composing a Vegetarian Menu Menus for Holidays and Special Occasions Wine with Vegetables Your Hands: Your Most Important Tool The Knife: Your Other Most Important Tool The Rest of Your Kitchen Equipment The Equipment I Use Most in My Kitchen Basic Cooking Methods Cutting and Chopping Techniques High-Altitude Cooking

Chapter 2: Foundations of Flavor — Ingredients and Seasonings in the Kitchen

Basic Ingredients Aromatics: Herb-, Spice-, and Vegetable-Based Cheese Chiles Citrus Fruits Crostini, Croutons, and Bread Crumbs Curry Seasonings Dairy (and Dairy Substitutes) Fats Edible Flowers Flour Herbs Nuts and Seeds Pepper Salt Soy Sauce Sugars and Sweeteners Tomato Products Tortilla Strips and Chips Vinegar

Chapter 3: Sauces and Condiments

Sauces Based on Butter

Warm Sage and Garlic Butter Herb-Butter and Olive Oil Sauce Beurre Blanc

Flavored Butters

Herb Butter Saffron Butter Spicy Butter with Smoked Paprika Blossom Butter Olive-Rosemary Butter Green Chile Butter Mustard Butter

Béchamel and Other Roux-Based Sauces

Béchamel Sauce Walnut Béchamel Sauce Mushroom Sorrel Sauce

Green Herb Sauces

Salsa Verde Salsa Verde with Walnuts and Tarragon Cilantro Salsa Chimichurri Parsley-Caper Sauce Chermoula (Moroccan Green Sauce) Pesto Tomato-Basil Pesto Garlic Scape Pesto or Puree Basil Puree

Mayonnaise

Basic Mayonnaise Tofu “Mayonnaise”

Tomato Sauces

Fresh Tomato Sauce Tomato Sauce Concassé Cherry Tomato Sauce Oven-Roasted Tomato Sauce Grilled Tomato Sauce Quick Canned Tomato Sauce Red Wine Tomato Sauce Tomato Sauce with Dried Mushrooms

Yogurt Sauces

Yogurt Tahini Sauce Yogurt Sauce with Cayenne and Dill Yogurt Sauce with Cucumbers, Cumin, and Mint Green Yogurt Sauce with Pepper Flakes and Sumac Raita with Cucumber and Spices

Sauces Based on Nuts and Seeds

Tahini with Lemon and Garlic Tarator Sauce Sesame Sauce with Tofu Sunflower Seed Sauce Rich Sesame Sauce or Marinade Savory Cashew Cream

Peanut Sauces

Quick Peanut Sauce Peanut-Tofu Sauce Peanut Sauce

Other Sauces

Red Chile Sauce Romesco Sauce Fresh Horseradish Sauce Mustard-Cilantro Sauce Smoked Chile Salsa Red Pepper Sauce Warm Goat Cheese Sauce

Condiments

Pepper Sauce Golden Mustard Barbecue Sauce Harissa Roasted Pepper and Chile Paste

Herb Salts

Gomashio Toasted Nori with Sesame Seeds Indian Salt with Mixed Spices Dukkah Szechuan Pepper Salt

Relishes

Tomato-Onion Relish Corn Relish Cranberry, Orange, and Tangerine Relish Pepper Relish with Anise Seeds Sweet and Sour Onions with Dried Fruits Sweet and Sour Quinces with Dried Fruits Pickled Red Onions Pickled Carrots and Garlic with Cumin Dried Fruit Chutney with Tamarind, Cilantro, and Mint Spicy Ginger Chutney Apple-Pear Chutney Apricot and Dried Fruit Chutney

Chapter 4: Appetizers and First Courses — Greetings from the Cook

Olives

Olives with Toasted Cumin and Paprika Black Olives with Orange and Fennel Mixed Olives with Rosemary and Thyme Fried Green Olives Olive Paste Hot and Spicy Tapenade Baked Olives

Roasted Nuts and Salted Seeds

Salt and Pepper Walnuts Salted Almonds Lacquered Almonds Roasted Chile–Peanuts Glazed Sunflower Seeds with Shichimi Togarashi Sweet, Salty, and Spicy Pecans Roasted Cashews with Garam Masala

From the Garden: Crudités Dips, Spreads, and Salsas

Pea and Avocado Dip with Lemon Zest, Tarragon, and Chives Roasted Red Pepper Spread Avocado with Meyer Lemon, Toasted Sesame Oil, and Seven-Spice Powder Spicy Peanut Dip Artichoke Pesto Cottage Cheese with Watercress Curry Mayonnaise with Mango Chutney Guacamole Black Bean and Smoked Chile Dip Edamame and Sesame Puree on Black Seaweed Crackers Spicy Chickpea Puree (Hummus) White Bean, Sage, and Roasted Garlic Spread Farinata Roasted Eggplant with Dill, Yogurt, and Walnuts Roasted Eggplant Puree Spicy Eggplant Spread with Thai Basil Baba Ghanoush (Roasted Eggplant with Tahini) Tomato-Avocado Salsa Tomatillo Salsa Pico de Gallo Green Chile and Mint Salsa Silky Mushroom Pâté with Green Onion–Walnut Topping

Crostini, Canapés, Tartines

Grilled Cheese and Green Chile “Fingers” Warm Crostini with Blue Cheese and Walnut Spread Cheese Toasts

Spring Rolls

Spring Rolls with Napa Cabbage and Tofu Spring Rolls with Shiitake Mushroom Filling Vietnamese Spring Rolls

Other Vegetable Appetizers

Eggplant Rounds with Shallots and Basil Sweet and Sour Eggplant, Crumbled Feta, and Mint Crispy Roasted Chickpeas with Spice and Smoke Jicama and Cucumbers with Chile and Lime Roasted Potatoes with Chile Mayonnaise Golden Artichoke Wedges Fennel in Lemon and White Wine Marinated Mushrooms with Tarragon

Cheese and Egg Appetizers

Goat Cheese Log Dusted with Herbs Bocconcini with Red Pepper Flakes Warm Feta Cheese with Sesame Seeds Fried Halloumi Cheese Baked Ricotta with Thyme

Chapter 5: Sandwiches — A Casual Meal

Building a Great Sandwich Simple Vegetable Sandwiches Cheese Sandwiches

Basic Quesadillas A Simple Avocado Quesadilla Quesadilla with Smoky Black Bean Spread and Salsa

Egg and Tofu Sandwiches

Egg Salad Tempeh on Rye Tofu Salad Spread Marinated Tofu Sandwich

Sandwiches in Rolls

Pan Bagnat Pan Bagnat with Saffron-Basil Vinaigrette Grilled Vegetable Heroes

Pita Sandwiches

Pita with Falafel, Tomatoes, Tahini, and Lemon

Supper Sandwiches

Ricotta and Peperonata on Toast Braised Spinach with Tomatoes and Sautéed Onion on Focaccia Supper Sandwich with Broccoli Rabe and Olive Paste Mushroom and Spinach Supper Sandwich Supper Sandwich with Grilled Eggplant and Tomato Creamed Leeks on Walnut Toast

Chapter 6: Salads for All Seasons

Leafy Salad Greens: Lettuce, Herbs, Spinach, and Cabbages

Wooden Bowl Salad Mixed Green Salad Red Lettuces with Radish Sprouts Composed Salad of Winter Vegetables with Romesco Sauce Watercress with Slivered Endive Winter Greens with Fennel and Mushrooms Endive Leaves with Walnuts and Blue Cheese Grilled Mushroom Salad with Watercress Leeks in Mustard Vinaigrette Tender Tatsoi with Sesame Oil Vinaigrette Sea Greens and Sesame Salad Romaine Hearts with Parmesan and Lemon Vinaigrette Wilted Dandelion Greens with Hard-Cooked Egg Salad with Warm Goat Cheese Croutons

Herb Salads

Herb Salad (Sabzi) A Salad with Garden Herbs Parsley Salad with Parmesan

Arugula Salads

Arugula with Tomatoes and Olive Croutons Arugula with Pecorino Romano and Toasted Walnuts

Spinach Salads

Spinach and Avocado Salad with Sunflower Seeds and Sprouts Spinach and Tomato Salad with Basil-Walnut Dressing Wilted Spinach Salad

Vegetables and Fruits Dressed as Salads

Warm Green Bean Salad Warm Asparagus Salad on Arugula with Walnut Vinaigrette Avocado, Jicama, and Orange Salad

Beet Salads

Beet with Flowering Collards and Other Sprouting Brassicas Beet Salad with Ricotta Salata and Olives Roasted Beets with Anise Vinaigrette Beets with Lemon, Cilantro, and Mint

Cabbage Salads

Napa and Savoy Cabbage Salad with Peanut-Ginger Dressing Coleslaw with Buttermilk-Horseradish Dressing Cabbage Slaw with Spicy Greens January Cabbage Salad with Blue Cheese and Mustard Vinaigrette Warm Red Cabbage Salad with Pecans Kale Salad with Glazed Sunflower Seeds and Hot Cider Vinaigrette

Carrot Salads

Spicy Cooked Carrot Salad with Paprika, Feta, and Olives Cooked Carrot Salad with Cilantro Salsa

Grated Vegetable Salads

Cauliflower Salad with Green Olives and Capers Celery Salad with Asian Pears, Walnuts, and Blue Cheese Celery Root and Apple Salad with Mustard Vinaigrette Carrot Salad with Parsley and Mint

Cucumber Salads

In-a-Pinch Cucumber Salad Cucumber and Yogurt Salad Salted Cucumbers with Golden Purslane Cucumber, Lovage and Farro Salad with Pine Nuts

Fennel Salads

Fennel with Tarragon Vinaigrette Shaved Fennel and Red Cabbage with Sunflower Seeds

Roasted Pepper Salads

Broccoli and Roasted Pepper Salad with Tomato Vinaigrette

Potato Salads

Picnic Potato Salad with Marjoram and Pickled Onions Warm Potato Salad with Garlic Mayonnaise Peruvian Potatoes with Peanut Sauce and Garnishes

Tomato Salads

Tomato Salad on Grilled Eggplant Rounds Chopped Salad with Feta Dressing Farmers’ Market Salad Toasted Pita Bread with Vegetables and Herbs (Fattoush) Greek Salad Summer Vegetables with Garlic Mayonnaise

Salads Featuring Fruits

Melon and Cucumbers with Pepper and Lime Watermelon with Mint, Lime, and Feta Mission Figs with Walnuts and Manchego Cheese Persian Melons with Yogurt and Coriander Dressing Mixed Citrus Salad and Avocado Orange, Fennel, and Butter Lettuce Salad Apple and Celery Salad with Gruyère Persimmon and Hazelnut Salad with Hazelnut Vinaigrette

Hearty Salads Based on Pasta, Grains, and Beans

Wild Rice Salad with Dried Cherries and Fresh Pomegranate Seeds Cool Rice and Cucumber Salad Macadamia Nut and Mixed Rice Salad Bulgur and Green Lentil Salad with Chickpeas Couscous or Quinoa with Pine Nuts and Dried Fruits Quinoa Salad with Mangoes and Curry Dressing Tabbouleh Lentil Salad with Roasted Peppers and Vegetable Garnishes Lentil Salad with Golden Purslane, Cucumbers, and Walnuts Green Lentils with Roasted Beets and Preserved Lemon Black-Eyed Pea and Tomato Salad with Feta Chickpea and Roasted Pepper Salad White Bean Salad with Tomato Vinaigrette and Olive Croutons White Bean Salad with Green Olives and Tarragon Michele Anna Jordan’s Spring Farro Salad Transitional Flageolet and Garden Vegetable Salad

Pasta Salads

Sesame Noodles with Asparagus Tips Pasta Salad with Cauliflower, Capers, and Mustard Vinaigrette Ravioli and Tomato Salad with Masses of Basil Chilled Mung Bean Noodles with Dulse and Crushed Peanuts Buckwheat Noodle Salad with Grilled Tofu or Tempeh and Roasted Peppers

Vinaigrettes and Dressings

Lemon Vinaigrette Balsamic or Fruit Vinegar Vinaigrette Creamy Herb and Shallot Dressing Olive Oil Vinaigrette or French Dressing Lime-Cumin Vinaigrette Walnut Oil Vinaigrette Sherry Vinaigrette Orange Vinaigrette Saffron Vinaigrette with Basil and Orange Lime and Fresh Mint Vinaigrette Winter Herb Vinaigrette Mustard Vinaigrette Curry Vinaigrette Tomato Vinaigrette Sesame Vinaigrette with Chili Oil Peanut Dressing with Thai Basil Avocado Dressing Blue Cheese Dressing Green Goddess Dressing Feta Dressing with Marjoram and Mint Buttermilk Dressing with Horseradish

Chapter 7: Soups from Scratch

Stocks

Quick Stock Bean Broth or Stock Basic Vegetable Stock Mushroom Stock Red Stock Herb and Garlic Broth Roasted Vegetable Stock

How to Make (Most) Vegetable Soups Seasonal Vegetable Soups

Springtime Asparagus Soup Beet Soup Carrot Soup with Onion Relish Carrot and Red Pepper Soup Chard Soup with Sorrel or Lemon A Special Chestnut and Lentil Soup Sweet Corn Soup Corn Chowder with New Potatoes, Golden Peppers, and Basil Corn and Salsify Chowder Fennel and Leek Soup with Fennel Greens Leek and Potato Soup A Creamy Leek Soup with Fresh Herbs and Cheese Croutons A Creamy Mushroom Soup Jerusalem Artichoke Soup with Thyme and Mushroom Garnish Parsnip Soup with Ginger and Parsnip “Croutons” Roasted Red Pepper Soup with Polenta Croquettes Potato Soup Potato and Parsley Soup with Parsley Root Bright Green Spinach and Pea Soup Summer Squash Soup with Salsa Verde Yellow Squash Soup with Saffron and Basil Summer Tomato Soup Winter Vegetable Chowder Winter Squash Potage Winter Squash Soup with Lemongrass and Coconut Milk Winter Squash Soup with Cinnamon, Cloves, and Mint Winter Squash Soup with Fried Sage Leaves A Cream of Tomato Soup for Winter Fideos—A Mexican Dry Soup Tortilla Soup A 10-Minute Soup from Vegetable Puree Turnip Soup with Gruyère Croutons

Soups Starring Beans and Grains

Pinto Bean Soup White Bean and Winter Squash Soup in the Slow Cooker with Parsley Sauce Barley Soup with Caramelized Onions and Pecorino Cheese Lentil Minestrone Hearty Lentil Soup Red Lentil Soup with Turmeric and Lime Lentil Soup with Walnut-Marjoram Cream in the Pressure Cooker Smoky Split Pea Soup Quinoa Chowder with Spinach, Feta, and Green Onions A Summer Bean and Vegetable Soup with Pesto White Bean Soup with Pasta and Rosemary Oil Chickpea Soup with Pine Nut and Chile Garnish Black Bean Soup Boston Black Bean Soup Black Bean Chili in the Slow Cooker with Smoked Paprika

Chilled Soups for Hot Days

Avocado-Tomatillo Soup with Lime Chilled Tomato Soup Buttermilk Soup with Barley or Farro Buttermilk Soup with Chickpeas and Herb Oil Yogurt Soup with Herbs, Spinach, and Rice Yogurt and Cucumber Soup with Mint Melon Soup with Ginger-Cucumber Salsa Watermelon and Blackberry Soup Spiced Plum Soup Winter Soup of Dried Fruit with Pearl Tapioca

Chapter 8: Vegetable Stews, Sautés, and Stir-Fries

Stews

Braised Turnips with Thyme Curried Cauliflower and Peas Corn and Mushroom Ragout with Sage and Roasted Garlic Biscuit Topping for Vegetable Stews Potato and Chickpea Stew with Romesco Sauce Eggplant Stew with Tomatoes, Peppers, and Green Chickpeas Asparagus and Artichoke Ragout Artichoke, Shallot, and Fingerling Potato Ragout Braised Artichokes with Leeks and Peas Artichoke, Pepper, and Chickpea Tagine with Preserved Lemons Roasted Cauliflower and Tomato Curry Eggplant and Potatoes with Cumin, Ginger, and Yogurt Corn, Tomato, and Okra Stew Corn and Lima Bean Ragout Spring Vegetable Stew Simple Summer Stew with Herb Butter Quick Mushroom Stock Mushrooms with Paprika and Sour Cream Summer Mushroom Ragout Winter Portabella Mushroom Stew Tunisian Pepper and Potato Stew over Couscous Cashew Curry Southwest Bean and Summer Vegetable Stew Spaghetti Squash with Oyster Mushroom and Pearl Onion Ragout Winter Vegetable Stew with Sunchokes Winter Vegetable Pot Pie

Sautés

Red Onion and Spinach Sauté in Coconut Oil Green Mix Sauté with Coconut and Turmeric Winter Squash and Cabbage Sauté with Toasted Sesame Seeds Cauliflower, Spinach, and Potato Sauté with Coconut Milk Broccoli Leaves and Onion Sauté Sauté of Cauliflower and Greens Sautéed Cooking Greens with Pepper Sauce Sautéed Brussels Sprouts with Cashews

Stir-Fries

Stock for Stir-Fries Chinese Noodle Cake Vegetable Stir-Fry with Fermented Black Beans Stir-Fried Bok Choy with Roasted Peanuts Stir-Fried Roasted Eggplant Mushrooms and Tofu in Hoisin Sauce Stir-Fried Broccoli, Mushrooms, and Peppers with Caramelized Tofu Vegetable Stir-Fry with Glass Noodles Sweet and Sour Stir-Fry Vegetable Stir-Fry with Coconut-Basil Sauce

Chapter 9: Gratins — Hearty Dishes for All Seasons

Gratin Fundamentals

Cabbage Gratin Béchamel Sauce for Gratins Artichoke, Celery Root, and Potato Gratin Kohlrabi Gratin with Blue Cheese Celery Root and Potato Gratin Cauliflower Gratin with Smoked Cheddar and Caraway Zucchini Gratin with Basil, Olives and Pine Nutsv Golden Gratin of Carrots, Rutabagas, and Turnips Individual Spinach Gratins with Red Pepper Sauce Onion Gratin Eggplant and Summer Vegetable Gratin Polenta Gratin with Mushrooms and Tomato Potato and Leek Gratin Potato and Mushroom Gratin New Potato Gratin with Tomatoes and Olives Spanish Potatoes with Saffron, Almonds, and Bread Crumbs Flageolet Bean, Leek, and Artichoke Gratin Vegetable Gratin-Soufflé Tamale Pie An Over-the-Top Holiday Sweet Potato Gratin with Red Chile and Cream Battered and Baked Stuffed Chiles with Roasted Tomato Sauce Turnip and Leek Gratin with Blue Cheese Eggplant al Forno Butternut Squash Gratin with Onions and Sage Cauliflower Gratin with Tomatoes and Feta Fresh Corn Pudding Navy Bean and Pasta Gratin with Basil and Ricotta

Enchiladas

Mushroom Enchiladas with Epazote and Green Chile Chayote and Corn Enchiladas Goat Cheese Enchiladas with Corn and Red Mole

Savory Bread Puddings

Many-Layered Strata Bread Pudding with Corn Souffléed Bread Crumb Pudding

Chapter 10: Beans Plain and Fancy

Common Variety Legumes and Some New Ones Bean Basics

Mixed Beans in Broth with Parsley and Parmesan Beans with Your Best Olive Oil Beans with Aromatics Beans with Broccoli Rabe and Garlic Croutons Beans with Juniper Pot Beans with Crema, Pine Nuts, and Mint

Lentils, Mung Beans, and Peas

Basic Lentils Green Lentils with Wine-Glazed Vegetables Green Lentils, Spinach, Hard-Cooked Eggs, and Toast Lentil and Caramelized Onion Croquettes Lentils and Rice with Fried Onions (Mujadarrah) Lentils with Pasta, Rice, and Buttery Mint Sauce Mung Bean Dal with Cumin and Greens Mung Beans and Rice with Spicy Tomatoes Red Lentil Puree with Green Coriander Buds Red Lentil Dal with Coconut Cream Red Lentil Dal with Aromatics Black-Eyed Peas, Carolina Rice, and Smoked Paprika Yellow Peas, Rice, and Onion Relish (Golden Kichuri) Swedish Brown Beans (Bruna Bönor)

Chickpeas

Chickpeas on the Stove Spicy Chickpeas with Ginger Chickpea Soup with Condiments (Leblebi) Stewed Chickpeas, Greens, and Moroccan Spices Falafel with Sauce and Garnishes Chickpea and Spinach Stew Chickpeas with Potatoes and Tomatoes Chickpeas, Pasta, and Sizzling Sage

Black Beans

Basic Black Beans Black Beans, Chipotle Chile, and Tomatoes Black Nightfall Beans with Red Chile Pods, Tomatoes, and Avocado Smoky Black Bean Cakes Pot Beans in the Slow Cooker

Other Beans

Pinto Beans Runner Beans, Roasted Peppers, and Anise Seeds Smoky-Hot Anasazi or Pinto Beans with Broth Alabama Speckled Butter Beans Pinto Beans, Tomatoes, and Serrano Chiles Fried-Only-Once Refried Beans Red Beans and Rice Red Beans with Greens Rio Zape Beans with Cumin and Chile White Bean and Vegetable Stew in Red Wine Sauce White Bean, Escarole and Tomato Braise Giant Lima Beans, Parsley, Sorrel, and Cream Lima Beans, Olives, and Roasted Peppers All-Bean Chili Flageolet Beans with Tomatoes and Green Beans Crisp and Tender White Bean Croquettes with Chard Cannellini Beans and Savoy Cabbage with Cumin

Sprouted Beans and Seeds

Chapter 11: Vegetables — The Heart of the Matter

Artichokes

Whole Steamed Artichokes Grilled Artichokes Roasted Artichokes Baby Artichoke and Green Onion Sauté Braised Baby Artichokes Artichokes Stuffed with Bread Crumbs, Capers, and Herbs

Asparagus

Skillet Asparagus Slivered Asparagus Sauté with Shallots

Beans—Green, Yellow, and Purple

Basic Beans Green Beans Simmered with Tomato Long-Simmered Green Beans and Green Chickpeas

Beets

Vinegar-Glazed 5-to-10-Minute Beets Roasted Beets, Apples, and Onions with Cider Vinegar Vinegared Beets Nested in Their Greens

Broccoli

Steamed Broccoli, Lemon, and Pine Nuts Broccoli and Green Onion Puree Steamed Purple Peacock Broccoli Chopped Broccoli

Broccoli Rabe

Broccoli Rabe with Garlic and Red Pepper Flakes

Brussels Sprouts

Brussels Sprouts, Mustard Butter, and Caraway Brussels Sprouts, Walnuts, and Fennel with Red Pearl Onions Slivered Brussels Sprouts with Smoked Paprika and Sharp Cheddar

Cabbage

Savoy Cabbage and Leek with Cream and Juniper Savoy Cabbage with Potatoes and Brown Butter Red Cabbage with Apples Sweet and Sour Red Cabbage Steamed Cabbage with Butter and Poppy Seeds Cabbage Wedges with Fresh Dill Cabbage Leaves, Rice, and Green Herb Filling Cabbage-Stuffed Cabbage with Blue Cheese

Carrots

Steamed Carrot Jumble Braised Carrots Braised Carrots with Mint, Lovage, and Cider Vinegar Carrots with Hijiki (or Arame) Roasted Carrots with Garlic and Thyme Glazed Carrots with Mustard

Cauliflower

Steamed Cauliflower Roasted Cauliflower with Turmeric, Spice, and Cilantro Cauliflower, Paprika, and Garlic Sauce

Celery

Braised Celery

Celery Root (Celeriac)

Celery Root and Potato Puree with Truffle Salt Braised Celery Root with Long Garlic Crostini

Chard

Braised Chard with Cilantro Chard Stems with Olive Oil Chard Ribbons with Cumin and Lemon Braised Chard Stems with Saffron and Tomatoes Chard with Tomatoes and Asiago Cheese Chard Rolls Filled with Winter Vegetables

Chicories (Endive, Radicchio, Escarole, and More)

Braised Escarole with Onion Endive Sauté on Toast Seared Radicchio

Corn

Corn on the Cob (V) Succotash, or Mi’i sic quotash Corn with Cumin, Chile, and Tomato Seared Corn with Manchego and Smoked Paprika

Eggplant

Sautéed Eggplant, Parsley, and Pine Nuts Eggplant Rounds with Cheese and Red Wine Tomato Sauce Grilled Eggplant with Miso Sauce Eggplant Rollatini with Cornbread Stuffing Eggplant Rollatini, Fresh Mozzarella, and Goat Cheese Rollatini with Capellini Baked Eggplant with Feta and Tomatoes

Fava Beans

Fava Beans, Cilantro, and Parsley with Rice Fava Beans with Yogurt, Lemon, and Dill

Fennel (Anise, Finocchio, or Florence Fennel)

Steamed Fennel Oven-Braised Fennel with Parmesan Three-Fennel Braise with Pine Nuts, Goat Cheese, and Arugula Fresh Fennel Jam Braised Fennel with Diced Vegetables

Garlic

Whole Roasted Garlic (V)

Greens

Collard Greens, Black Rice, and Coconut Butter Kale with Garlicky Sesame Sauce Kale with Olives Braised Collards or Turnip Greens Wilted Greens with Crisped Bread Crumbs Greens with Potatoes Kale with Cannellini Beans Mashed Potatoes with Kale and Green Onions (Colcannon) Mixed Greens with Cumin and Paprika

Jerusalem Artichokes (Sunchokes)

Roasted Jerusalem Artichokes Sautéed Jerusalem Artichokes with Sunflower Seeds Wine-Glazed Jerusalem Artichokes with Rosemary

Kohlrabi

Kohlrabi with Horseradish Roasted Kohlrabi

Leeks and Green Onions

Braised Leeks Grilled Leeks with Parmesan and Olive Crostini Leeks Simmered in Wine

Mushrooms

Sautéed Mushrooms with Garlic and Parsley Roasted Mushrooms with Pine Nuts Mushrooms, Tarragon, and Cream Oyster Mushrooms in Parchment Pan-Seared Portabella Mushrooms Grilled Baby Bella Mushrooms Pan-Grilled King Oyster Mushrooms with Toasted Sesame and Chives Sautéed Mushrooms with Spinach and Pepper

Okra Onions

Sautéed Onions Braised Cipollini, Boiling Onions, or Shallots Roasted Onions with Vinegar and Rosemary Roasted Onions on a Bed of Herbs Caramelized Onions

Parsnips

Buttered Parsnips and Chopped Parsley Pureed Parsnips Curried Parsnips with Apples, Yogurt, and Chutney

Peas

Stir-Fried Peas with Pepper Salt An Assemblage of Peas Sugar Snap Peas with Green Onions and Dill

Peppers

Peperonata Sautéed Peppers Roasted Poblano and Sweet Pepper Strips with Onions (Rajas) Garden Tomato and Pepper Stew Corn-Stuffed Peppers with Fresh Mozzarella Cheese Blistered Shishito, Fushimi, and Padrón Peppers

Potatoes

Mashed Potatoes Baked Potatoes Roasted Potatoes Roasted Potatoes with Garlic and Herbs Roasted Potatoes and Root Vegetables Golden Pan-Fried Potatoes Fingerlings with Slivered Garlic Latkes: Potato Pancakes with Eggs and Onions Straw Potato Cakes Mashed Potato Cakes Walnut and Potato Croquettes Comforting Potatoes Cooked in Milk Steam-Roasted Potatoes Potatoes Baked in Sea Salt

Radishes

Braised Red Radishes Pan-Roasted Radishes with Butter, Lemon, and Tarragon

Salsify

Salsify with Shallots and Parsley Salsify and Potato Puree

Spinach

Buttered Spinach Sautéed Spinach Creamed Spinach with Toast Spinach or Chard, Catalan-Style Sautéed Spinach with Garlic and Red Pepper Spinach, Beet Greens, or Chard with Green Onions, Parsley, and Dill

Summer Squash

Crookneck Squash with Green Onions Slow-Cooked Zucchini Coins with Chopped Herbs and Crumbled Feta Zucchini and Fresh Herb Fritters Zucchini Matchsticks with Yogurt Sauce Sautéed Zucchini with Garlic and Lemon Squash and Eggplant Fans on an Onion Bed Pan-Fried Summer Squash with Vinegar, Tomatoes, and Feta Broiled Zucchini Stuffed with Gruyère and Feta Zucchini with Corn and Squash Filling Scallop Squash with Saffron Rice

Sweet Potatoes

Candied Sweet Potatoes Coconut Pan-Roasted Sweet Potatoes Sweet Potato Puree, Black Walnuts, and Molasses

Tomatoes

Herb-Baked Tomatoes Tomatoes Provençal Tomatoes Glazed with Balsamic Vinegar Fried Green Tomatoes Tomatoes Stuffed with Herbed Grains

Turnips and Rutabagas

Roasted Turnips or Rutabagas Buttered Turnips and Rutabagas with Mixed Herbs Julienned Turnips or Rutabagas with Savory Turnip or Rutabaga Puree with Leeks Early Japanese Turnips with Their Greens and Lemon Thyme

Winter Squash and Pumpkins

Provençal Winter Squash Gratin Delicata Squash Rings Roasted Red Kuri Squash Wedges with Spice Rub and Pistachio Butternut Squash Coins Spaghetti Squash with Gruyère Cheese

Chapter 12: Pasta, Noodles, and Dumplings

Making Fresh Pasta

Egg Pasta Spaghetti with Artichokes Einkorn or Brown Rice Spaghetti with Arugula, Walnuts, and Ricotta Salata Linguine with Asparagus, Lemon, and Spring Herbs Butterflies with Chickpeas Lumache with Broccoli and Capers Whole Wheat or Einkorn Spaghetti with Handfuls of Sage Fusilli with Broccoflower, Olives, and Herbs Einkorn Spaghetti with Garlic, Parsley, and Bread Crumbs Orecchiette with Broccoli Rabe Whole Wheat Spaghettini with Cauliflower, Butter, and Pepper Summer Spaghetti with Corn and Tomatoes Summer Pasta with Garden Vegetables and Tarragon Fresh Linguine with Tomato Sauce Spaghetti with Tomatoes, Olives, and Capers Fettuccine and Sautéed Peppers with Parsley Penne with Tomatoes, Olives, Lemon, and Basil Perciatelli with Roasted Tomatoes, Saffron, and Garlic Broken Lasagne, Fried Green Tomatoes, and Parsley Linguine or Lumache with Onions, Peas, and Basil Rosemary Pappardelle with Roasted Winter Vegetable and Red Wine Ragout Saffron Noodle Cake Portabella Mushrooms with Pappardelle Spaghettini with Salsa Verde Fettuccine, Parmigiano-Reggiano, and Butter Macaroni and Potatoes Smothered with Onions and Gruyère Fettuccine with Gorgonzola Angel Hair Pasta and Cheese Soufflé Ziti with Sharp Cheddar and Mushrooms Penne with Eggplant and Mozzarella Noodle Kugel Eggplant Lasagne with Garlic Béchamel Tossed Spinach Lasagne and Goat Cheese Gratin Mushroom Lasagne Lasagne with Eggplant and Chard Butternut Squash Ravioli with Toasted Pecans and Sage Spinach Tortellini with Walnuts, Parsley, and Pecorino Gorgonzola Ravioli with Tomato Sauce Eggplant Agnolotti with Tomato Sauce Cannelloni with Greens and Sautéed Artichokes Cannelloni with Ricotta, Pesto, and Sautéed Tomatoes Green Cannelloni with Ricotta and Roasted Peppers Saffron Cannelloni with Chard Filling and Chard Stem Garnish

Dumplings

Potato Gnocchi Semolina Coins Saffron Dumplings

Asian Noodles

Rice Noodles in Curry Sauce with Tempeh Burmese Noodles Soba with Hijiki and Stir-Fried Vegetables Somen in Broth with Soft Tofu and Spinach Chinese Dumplings with Shredded Cabbage, Mushrooms, and Leeks Soba in Broth with Spinach, Purple Dulse, and Silken Tofu Udon with Stir-Fry and Five-Spice Tofu Glass Noodles with Spinach

Chapter 13: Savory Tarts, Pies, Galettes, Turnovers, and Pizzas

Tips for Savory Pies Yeasted Pastry Tarts and Pies

Yeasted Tart Dough with Olive Oil Yeasted Tart Dough with Butter

Savory Tarts and Pies

Fresh Herb Tart with Goat Cheese Roasted Eggplant and Tomato Tart Tender Tomato Tart Tomato and Red Pepper Tart Green Herb Tart (Torta d’Erbe) Eggplant Torta Tomato Tartlets with Rosemary Chard Tart with Saffron and Fennel Seeds Ricotta Tart with Saffron and Herbs Rice and Ricotta Tart Savory Cottage Cheese and Herb Pie

Savory Vegetable Galettes

Cabbage and Mushroom Galette with Horseradish Sauce Winter Squash Galette Mushroom Galette Onion Galette with Mustard Cream Leek and Goat Cheese Galette

Turnovers

Making Turnovers Feta Cheese and Herb Turnovers Mushroom Turnovers Empanadas with Greens and Olives Escarole Calzone Calzone with Mozzarella and Goat Cheese Filling

Pizza

Pizza Dough Tomato Sauce for Pizza Pizza Margherita Pizza with Grilled Eggplant, Tomato, and Basil Puree Pizza with Tomato, Mozzarella, and Olives Pizza with Tomato and Gorgonzola Pizza with Eggplant and Oregano Pizza with Sautéed Artichoke Heart Potato and Roasted Pepper Pizza Pizza with Mozzarella, Olives, and Salsa Verde White Pizza with Sage Tomato Pizza with Olives and Oregano Mushroom Pizza with Tomato and Smoked Cheese Zucchini Pizza with Cherry Tomatoes and Goat Cheese Zucchini Pizza with Salsa Verde Roasted Pepper Pizza Red Onion Pizza with Rosemary

Chapter 14: Grains — Seeds of Life

The Parts of a Grain How to Select, Store, and Cook Grains Making Grains Attractive and Appealing Barley

Barley with Butter or Roasted Nut Oil Green Barley and Kale Gratin Barley-Mushroom Pilaf with Sautéed Mushrooms Barley “Risotto” with Sautéed Mushrooms and Truffle Salt Savory Barley Flakes

Buckwheat (Kasha)

Kasha (Toasted Buckwheat Groats)

Corn

Soft Polenta Polenta Croquettes with Tomato Sauce Soft Polenta with Gorgonzola and Bread Crumbs Polenta Gratin with Tomato, Fontina, and Rosemary Polenta with Fontina and Parmesan Polenta Dumplings with Warm Sage and Garlic Butter Double Boiler Method for Soft Polenta Spoon Bread with Fresh Corn Kernels Grits Fried Grits Hominy Grits Pudding Pecan-Covered Grits Dried Posole, Avocado, and Lime in the Slow Cooker Posole with Red Chile Pods Masa Cakes with Black Beans

Millet

Toasted Millet Millet with Pan-Roasted Corn and Tomatillo Salsa Savory Millet Grit Timbales Millet and Chickpea Pilaf with Saffron and Tomatoes

Quinoa

Quinoa Spicy Quinoa and Potato Croquettes Quinoa Timbales with Currants and Pine Nuts Curried Quinoa with Peas and Cashews Red Quinoa and Fresh Corn with Green Onions and Feta

Rice

White Rice White Basmati Rice Brown Basmati Rice Basic Brown Rice Brown Rice or Wehani Rice in the Pressure Cooker Rice Cooked in Black Bean Broth Green Rice with Roasted Chiles Rice with Spinach, Lemon, and Dill Truly Wild Wild Rice Cultivated Wild Rice Wild Rice with Walnut and Green Onion Sauté Wild Rice–Stuffed Cabbages with Sweet and Sour Tomato Sauce Basic Rice Pilaf Curried Rice Pilaf with Opal Basil Rice Pilaf with Saffron and Spice Wehani Rice Pilaf with Red Wine Rice or Quinoa Stuffing with Pine Nuts and Currants Rice and Chickpea Pilaf with Pine Nuts and Currants Rice and Spinach Gratin Béchamel for Rice Gratins Wild Rice and Celery Root Gratin Rice and Summer Squash Gratin Rice and Winter Squash Gratin Brown Rice and Eggs with Pungent Greens and Walnuts Basic Rice and Eggs Rice and Eggs with Pesto, Pine Nuts, and Tomatoes

Risotto

Artichoke Risotto Dried Wild Mushroom Risotto Beet Risotto with Greens Fresh Mushroom Risotto Risotto with Green Onions, Lemon, and Basil Vivid Parsley and Pea Risotto Risotto with Garden Peas, Basil, and Saffron Sizzling Risotto Gratin Risotto Croquettes

Wheat: New and Ancient Forms

Wheat Berries Peeled Wheat Kernels Wheat Berries with Chickpeas, Lentils, and Tarragon Cooked Bulgur Bulgur Pilaf with Pine Nuts and Currants Cracked Wheat Cracked Wheat Pilaf with Tomato and Cinnamon Couscous by the Pilaf Method Israeli Couscous in Mushroom Broth

Chapter 15: Eggs and Cheese

Eggs: Boiled, Poached, Fried, Scrambled, Steamed, and Baked

Scrambled Eggs Baked or Shirred Eggs

Omelets

A Simple Omelet Stuffed Green Chile Omelet Egg White Omelet with Spinach and Herbs

Frittatas

Zucchini Frittata with Marjoram Tunisian Eggs with Grilled Peppers and Harissa Onion Frittata with Vinegar and Walnuts Spaghettini and Parsley Frittata Chard and Onion Omelet (Trouchia) Spanish Potato and Onion Frittata (Tortilla Español) Frittata with Tomatoes and Feta

Soufflés

Goat Cheese Soufflé with Thyme Double Spinach Soufflé Giant Cheddar Soufflé Corn Pudding Soufflé Roulade Base Roulade with Roasted Peppers and Tomato Sauce Roulade with Greek Yogurt and Fresh Herb Filling Roulade with Tomatoes, Ricotta, and Basil

Cheese and Other Dairy Products

Skillet Cheese Ricotta and Spinach Fritters Baked Cheese on Toast with Wine Savory Cheese Custards Winter Squash Flans with Greens and Red Wine–Shallot Sauce Goat Cheese Flan Vegetable Custard Corn Custard with Szechuan Pepper Salt Zucchini Timbales with Red Pepper Sauce

Chapter 16: Tofu, Tempeh, and Miso

Hoisin Sauce with Chili Paste and Tangerine Zest Peanut Soy Sauce with Ginger and Green Onions Sesame Soy Sauce Rice Wine Vinegar with Garlic

Tofu

Hot Mustard Marinade for Tofu and Tempeh Sesame-Ginger Marinade for Tofu and Tempeh Hoisin Marinade for Tofu and Tempeh Thai Coconut Marinade and Sauce for Tofu and Tempeh Golden Tofu Caramelized Golden Tofu Spicy Stir-Fried Tofu with Coconut Rice Thai Tofu and Winter Squash Stew Tofu with Braised Peppers, Mushrooms, and Olives Sesame Tofu Golden Fried Tofu with Tomatoes Vegetarian Nuoc Cham Sweet and Sour Tofu Pan-Seared Tofu with Orange, Tamari, and Ginger Marinade Tofu in Curry-Coconut Sauce Herb-Crusted Tofu Marinated Grilled Tofu with Hoisin Sauce Malaysian-Inspired Tofu Curry Tofu and Steamed Cabbage with Rice and Peanut Sauce

Tempeh

Barbecued Tempeh Tempeh Simmered in Broth Tempeh Triangles Fried Tempeh Tempeh in a Smoky Molasses Marinade Tempeh in Spicy Coconut Sauce with Spinach Tempeh with Braised Peppers, Mushrooms, and Olives Marinated and Fried Tempeh, Indonesian Style Baked Tempeh or Tofu with Mustard-Honey Marinade

Miso

Simple Kombu Stock Kombu Stock with Dried Mushrooms A Simple Miso Soup White Miso Soup with Aburage and Seven‑Spice Powder Miso-Tofu Soup with Wakame A Miso Dip or Dressing for Vegetables Roasted Squash with Miso-Tahini Sauce Griddled Small Eggplant with Sweet Miso Sauce

Chapter 17: Breakfast Any Time

Breakfast Fruits

Poached Prunes with Lemon Stewed Rhubarb Winter Breakfast Compote

Beverages for Breakfast and Brunch and Sparkling Coolers

Honeydew and Lime Juice with Mint Real Almond Milk Banana-Pineapple Frappé Nectarine-Mango Frappé White Grape Juice with Orange and Basil Pear Smoothie Banana Smoothie Mango-Orange Cooler Pineapple–Coconut Milk Drink Protein Drink Kale Smoothie with Lemon and Ginger Green Smoothie with Chia Seeds, Orange, and Lemon My Morning Smoothie Ginger–Honey Switchel Berry Shrub

Breakfast Cereal

Breakfast Porridge Quick-Cooking Oats and Other Rolled (or Flaked) Grains Maple-Nut Cereal Corn Meal with Vanilla and Molasses Steel-Cut Oats Breakfast Grits Breakfast Couscous with Honey and Dates Breakfast Quinoa with Raisins and Walnuts Wild Rice Cereal with Currants Amaranth with Cooked Rice or Quinoa Creamy Rice Cereal Sweet Rice Breakfast Soup Savory Rice Soup Cooked Amaranth

Cold Cereals

Granola Granola with Vanilla and Fruit Juice

Savory Breakfast Foods

Breakfast Eggs in Tortillas Migas Scrambled Ricotta Cheese with Salsa Scrambled Tofu Scrambled Tofu with Herbs Scrambled Tofu with Salsa Scrambled Eggs and Corn in Tortillas Hash Brown Potatoes Eliot’s Breakfast Parsnips

Pancakes, Griddle Cakes, and Hot Cakes

Improvised Pancakes Buttermilk Pancakes Cottage Cheese and Nutmeg Pancakes Wild Rice and Ricotta Pancakes Oatmeal Pancakes Buckwheat Flapjacks with Molasses Butter

Waffles

Basic Waffles Savory Corn Waffles Yeasted Waffles and Pancakes French Toast

Breakfast Breads

Applesauce Spice Bread Oat and Brown Sugar Coffee Cake Sweet Corn Coffee Cake with Berries Cranberry-Nut Bread Currant Buns Breakfast Bread Pudding Babka with Dried Cherry–Almond Filling Ann’s Cheese Stollen (A Quick Bread) Orange and Dried Fruit Coffee Cake

Chapter 18: Breads by Hand

Quick Breads

Basic Buttermilk Muffins Banana‑Oat Muffins Corn-Rye Muffins Sweet Potato Muffins with Candied Ginger Cheese Muffins Quinoa Muffins Molasses-Buttermilk Bread Buttermilk Skillet Cornbread Cornbread or Muffins with Fresh Corn Kernels Northern Cornbread Spoon Bread Buttermilk Biscuits Yeasted Potato Biscuits Angel Biscuits Oat Scones Ginger Cream Scones Boston Brown Bread Irish Soda Bread with Bran and Oats Graham, Rye, and Spelt Cracker Breads Seed Crackers Emily’s Oat Cakes

Crepes

Crepe Batter

Breads Made with Yeast

Egg Glaze Classic Sandwich Bread Whole Wheat Sandwich Bread Cracked Wheat–Honey Bread Potato Bread Oat Bread Light Rye Bread Multigrain Bread with Sunflower Seeds Amaranth–Corn Meal Bread Peppered Cheese Bread Walnut Bread Challah No-Knead Bread and Variations Buckwheat-Raisin Bread Focaccia Sandwich Focaccia with Rosemary Pita Bread Barley-Sesame Flatbreads Yogurt Flatbread (Naan) Stuffed Flatbreads Yeasted Corn-Rye Buttermilk Rolls Little Lemon Biscuits Cardamom Holiday Bread Rosemary Holiday Bread Cinnamon Rolls

Chapter 19: Desserts — Ending on a Sweet Note

Fruit: The Perfect Dessert

Sautéed Apple Rings with Raisins and Pine Nuts Applesauce Applesauce Bread Crumb Pudding Medjool Dates with Mascarpone Caramelized Figs with Orange-Flower Water Broiled Figs Nectarine Gratin with Almond Frangipane Sautéed Nectarines Braised Apricots with Greek Yogurt, Pomegranate Seeds, and Pine Nuts Oven-Braised Apricots Sautéed Bananas with Dates, Blood Orange Juice, and Passion Fruit Tropical Fruits with Passion Fruit Caramelized Pineapple Oranges with Pomegranate Seeds Yogurt with Wine-Simmered Dried Fruits Apricot and Berry Compote for Early Summer Winter Citrus Compote in Tangerine Syrup Peach and White Nectarine Compote with Beaumes de Venise and Raspberries Pears (and Other Fruits) Poached in Vanilla Syrup Dried Fruit and Honey Compote Fall Compote with Pears, Persimmons, and Figs Rhubarb, Strawberry, and Mango Compote Winter Compote with Poached Pears and Dried Fruits Pears Poached in Riesling Dried Mission Figs in Red Wine with Anise Dried Fruit Gratin with Pistachio-Walnut Topping Prunes Stuffed with Walnuts, Chocolate, and Orange Zest Crisp Topping Rhubarb-Apple Crisp Apricot and Cherry Crisp with Almond Topping Peach, Raspberry, and Blackberry Crisp Cobbler Topping Stone Fruit Cobbler

Tarts and Galettes

Pie Crust Pie Crust with Bran Olive Oil Pie Crust Pie Crust with Coconut Oil and Spelt Flour Tart Pastry Alsatian Tart Dough Nut Crust Blueberry Custard Tart Brown Sugar–Yogurt Tart Nutmeg Pie Pecan Coffee Tart Prune Tart in Almond Custard Galette Dough Fresh Fig and Honey Galette Apricot Galette Apple Galette with Pine Nuts and Candied Lemon

Cakes

Poppyseed Cake Olive Oil Cake Yeasted Sugar Cake Polenta Pound Cake Semolina Cream Cake A Moist Orange-Currant-Walnut Cake Pear-Almond Upside-Down Cake Tangerine Pudding Cake with Raspberry Coulis Chocolate Terrine An Airy Chocolate Cake with Ground Nuts Chocolate-Chestnut Loaf with Hazelnuts and Whipped Cream Winter Jewel Upside-Down Cake with Pomegranate Compote

Puddings

Pear Pudding with Almond Topping Stovetop Rice Pudding Cream Cheese Pudding Soufflé Coconut and Black Rice Pudding with Tropical Fruit Vanilla Custard Frozen Honey Mousse Cream Cheese Mousse with Blackberries and Rose Geranium Leaves Cream Cheese Mousse

Ices

Strawberry Ice Pink Grapefruit Sorbet Cardamom Ice Cream Cinnamon-Lemon Ice Milk with Espresso (Blanco y Negro) Wild Blackberry Sherbet Lemon-Rose Sherbet Lemon Verbena Sherbet Fig and Kefir Ice with Lemon Thyme Mango Sherbet

Cookies on the Side

A Little Nut Cookie Cardamom Cookies Hachiya Persimmon Bars with Meyer Lemon Glaze Finnish Biscotti (Rusks) Phyllo Cigars Jam Bars or Tart

Whipped Cream and Other Dessert Sauces

Tangy Whipped Cream Crème Chantilly (Softly Whipped Cream) Blueberry Sauce Caramel Nut Sauce Buttery Bourbon Sauce Mango Puree Apricot Sauce Maple Rum-Raisin Sauce Yogurt Topping with Orange Zest Chocolate Sauce Raspberry or Strawberry Sauce Blackberry Sauce for Yogurt and Ice Creams Warm Cherry Sauce Spiced Dried Fruits in Wine Syrup

Cheese

Manouri Cheese with Warm Thyme Honey and Sea Salt Whole Wheat Biscuits to Eat with Cheese

Resources Index

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