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Vegetarian Cooking for Everyone by Deborah Madison

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Notes about this book

  • Eat Your Books

    1998 International Association of Culinary Professionals (Cookbook of the Year)

    See Lisa Is Cooking's take on Black bean soupand Cabbage and mushroom galette with horseradish sauce from this book.

  • Eat Your Books

    1998 International Association of Culinary Professionals (Cookbook of the Year)

    See Lisa Is Cooking's take on Black bean soup and Cabbage and mushroom galette with horseradish sauce from this book.

  • Christine on June 28, 2014

    I am a bit late to the game in discovering this wonderful cookbook, but am so glad I finally decided to pick up a copy! I have only tried two recipes so far, but both were excellent. While searching my EYB Bookshelf for recipes to make using our weekly CSA bounty, Deborah Madison is constantly showing up in my searches, for good reason. We're three weeks in and I've made one recipe of hers each week (the third was from her Vegetarian Suppers cookbook). There are plenty of other recipes in my collection calling for the vegetables we receive, but out of the 50,000+ on my shelf, hers tend to be the most appealing and often are the only (or almost only) options when I am searching for recipes to use up more than one item. Even when other cookbooks show up in these searches, I tend to not have the other ingredients needed on hand -- for whatever reason, my pantry seems particularly suited to this cookbook. Looking forward to trying many more recipes from this one!

  • Laura on May 15, 2010

    I love this cookbook. Almost everything I have made from it has been fantastic..

  • xatharine on January 19, 2010

    This is one of my cooking bibles, and transformed how I make soup. Now I ALWAYS make my own vegetable stock as the first step of soup-making.

  • marthaware on January 14, 2010

    Have never had a flop from this book.

Notes about Recipes in this book

  • Bechamel sauce

    • Delys77 on October 31, 2011

      This makes for a slightly more flavourful bechamel, quite nice really.

  • Moroccan green sauce (Chermoula)

    • Delys77 on October 31, 2011

      Almost like a spicy salsa verde. Great little sauce.

  • Cilantro salsa

    • Bloominanglophile on April 14, 2014

      (1999) I really enjoyed this salsa!

    • clcorbi on June 06, 2017

      This salsa has a delicious flavor and we'll definitely be repeat it, but it was SO watery when made as written. We even decreased the oil and it was still extremely thin. Maybe our bunch of cilantro was smaller than Madison's, but it was a pretty decent amount of cilantro, so I'm not sure. At any rate, I don't think the 1/4c of water added to this salsa is necessary at all. Next time I'd blend all the ingredients except the oil, omit the water entirely, and then mix in oil until it's our desired consistency. All that said, there will definitely be a next time, because the flavor really is awesome.

  • Pesto

    • Bloominanglophile on April 14, 2014

      (2000) Nice recipe for pesto.

    • Delys77 on October 31, 2011

      Delicious

    • Laura on September 01, 2014

      Pg. 57. I made this in the food processor rather than mashing everything by hand and it turned out beautifully -- really delicious pesto. I served it over penne pasta and I'm looking forward to adding it to other dishes as there is still a lot left over.

  • Oven-roasted tomato sauce

    • Bloominanglophile on April 14, 2014

      (2007) Easy recipe. Roasting the tomatoes concentrated their sugars and made for a nice sauce.

  • Red wine tomato sauce

    • Bloominanglophile on April 14, 2014

      (2008) This takes a little while to cook, but it is an easy recipe. I have also made the variation with olives, which is quite nice.

  • Tomato sauce with dried mushrooms

    • Delys77 on December 02, 2011

      Pg 64 Make sure you dice the mushrooms quite finely as the texture an be a bit unpleasant. Overall this is a Rey flavourful sauce that will go with anything from meatballs to pasta.

  • Yogurt tahini sauce

    • sosayi on October 23, 2017

      Recipe list should include garlic and lemon juice and zest, as well. I needed to add a bit more tahini for my taste, but it was a good guide/ base to build from.

  • Sesame sauce with tofu

    • cespitler on November 03, 2012

      This is a quick and tasty dish that can be easily made after work. I cooked the tofu on the grill and served the sauce on the side over brown rice.

  • Romesco sauce

    • Yildiz100 on April 11, 2016

      Halved the recipe and it still made quite a lot. Was very nice, but I thought it needed a bit of smokiness so I added about .25 or .5 teaspoon smoked paprika. I could even see doing this with less tomato and going for more of a dried chile flavor. Next time, I will just use one clove of garlic for half of the recipe (as opposed to 1.5)

  • Red chile sauce

    • zorra on August 17, 2014

      I like this version of versatile New Mexico red. The recommended addition of a dash of vinegar makes a difference. Now if only I could find an equally good green one.

  • Red pepper sauce

    • Delys77 on October 31, 2011

      Good but go easy on the vinegar

  • Pepper sauce

    • rionafaith on February 12, 2017

      This is good even before six weeks have passed, but it just gets better with age. Very good on collard greens... waiting to discover other uses!

  • Sichuan pepper salt

    • radishseed on May 31, 2016

      Use a very coarsely ground salt...Mine came out as a kind of salt powder. It's still tasty, though, and good on tofu.

  • Olive paste

    • milgwimper on July 03, 2014

      Easy peasy and delicious.

  • Hot and spicy tapenade

    • Delys77 on October 31, 2011

      Excellent, go heavy on the lemon

    • mfto on June 17, 2014

      This is so easy and delicious. Although the directions say to hand chop everything, I had very good results using the food processor. First I dropped the garlic through the chute to easily mince the cloves and then added all the ingredients except the oil, lemon zest and juice, and red pepper flakes which I added later by hand. I was afraid that 1 teaspoon of red pepper flakes would be too much but the person who usually complains about heat was the one who ate the most. Also I would suggest making it at least a day ahead to let flavors develop. p87 Update 2017 One of my daughters is a Special Ed teacher in a nearby school. Twice a school year, she hosts a luncheon for the special ed staff and volunteers. Since she first served this tapenade, it has been on the menu for every luncheon and the recipe is often requested.

  • Cottage cheese and watercress dip

    • Wlow on April 10, 2016

      Pleasant but not exciting

  • Roasted eggplant with tahini (baba ghanoush)

    • vickster on July 28, 2013

      Good, basic Baba ghanoush recipe. I cut the tahini in half because I didn't want it to overpower the eggplant, but may add more next time.

    • jzanger on August 18, 2013

      Wonderful, no frills. If you have access to it, I suggest grilling the eggplant rather than oven roasting it, especially with the simplicity of this recipe. I halved the recipe and it came out great!

    • mel412 on September 06, 2010

      Perfection...simple ingredients make a delicious dip!

  • Roasted eggplant with dill, yogurt, and walnuts

    • Waderu on October 13, 2013

      Used roasted garlic instead of raw and pine nuts instead of walnuts. sprinkled a little bit of smoked paprika on top.

  • Spicy eggplant spread with Thai basil

    • kkillebrew on June 19, 2014

      Add kaffir lime leaf to basil

  • Black bean-smoked chile dip

    • aeader on May 27, 2012

      This didn't work for me - it wasn't thick enough and the flavors just weren't there. It was on the bland side and the flavors that did come through just didn't seem to meld together. I have enjoyed most of the recipes I have made from this book, so this was a bit of a dissapointment. I cooked my own dried beans rather than using canned.

  • Tomatillo salsa

    • clcorbi on September 11, 2017

      A serviceable salsa, but not so delicious that I'd make it again. I added a few cloves of garlic and also found I needed to up the salt a little bit.

  • Crostini with tomatoes and basil

    • Bloominanglophile on April 14, 2014

      (2000) A good, basic crostini recipe that depends on ripe, summer tomatoes for its success.

  • Spring rolls with napa cabbage and tofu

    • ellabee on February 08, 2017

      p. 107. Fried, Chinese take-out style.

  • Vietnamese spring rolls

    • ellabee on January 27, 2016

      My wrapping technique is far from unstoppable, but these were delicious. The mortared garlic-salt-chile-lime mix gave just enough zip to lift the ingredients out of blandness (so that the sauce isn't asked to do all the work). Quite a bit more practice needed before I'd serve to anyone but myself, though. Secret appears to be really jamming filling in firmly before starting to roll up wrapper.

    • Delys77 on October 31, 2011

      Good but very difficult to wrap

  • Eggplant rounds with shallots and basil

    • Laura on August 14, 2010

      8/23/09: This dish has potential but something is missing. I served it as a side dish. My suggestions are to roast the eggplant until they're really done. Also, saute shallots in olive oil, or roast, rather than using them raw. Use lots of balsamic.

  • Fennel a la Grecque

    • eve_kloepper on November 11, 2011

      I undercooked this the first time. Crunchy really doesn't bring out the lovely mellow fennel flavor. So cook longer than the recipe calls for, until pieces can easily be pierced with a fork. also needs an additional drizzle of olive oil before serving.

  • Tomato and avocado sandwich on toast

    • Bloominanglophile on April 14, 2014

      (1999) I tried this with the lemon vinaigrette and the cilantro salsa--makes a wonderful sandwich!

  • Smoked mozzarella sandwich with olive paste and roasted peppers

    • milgwimper on July 03, 2014

      This was deliciously smokey, salty, rich and easy. The components the basil and the tapenade and roasting the pepper can take some time but they are east enough. I made everything in the the mortar and pestle even the olive paste. It was simple but I can see why some people would not ant to make it, but each part is easy. Putting it all together may consume some time, but not much. Will be making this again.

  • Whole-wheat quesadilla with Monterey Jack and cilantro salsa

    • clcorbi on June 06, 2017

      I am still thinking about how delicious the flavor combo of Monterey jack plus cilantro salsa was! Wow, are these good. Fast, too. We used regular flour tortillas rather than whole-wheat, just because it's what we had. My only caveat about this recipe--and it's a big one--is that, as written, the cilantro salsa is way too thin and watery. This makes the quesadillas super messy to eat and cook, because the salsa begins to just pour out into the pan. You need a lot of napkins ready when you eat these. That being said, the flavor was so delicious that I'm finding it hard to begrudge these. Next time I will rework the salsa recipe to remove the extra liquid.

  • Pita with broiled eggplant

    • rchlnnmllr on May 25, 2013

      good with sliced cucumbers

  • Mushroom and spinach bruschetta

    • Bloominanglophile on April 14, 2014

      (2000) Good!

    • Delys77 on October 31, 2011

      Very good but make sure to cook the mushrooms down as much as possible. Used shitake instead of dried but I think the dried would be better

  • Dandelion greens with garlic croutons and hard-cooked egg

    • HunyBadger on June 15, 2010

      The dressing is an excellent addition to this easy salad. DH and I loved it even without the croutons!

  • Impromptu arugula salad

  • Arugula salad with grilled onion vinaigrette

  • Wilted spinach salad

    • Laura on May 27, 2012

      Pg. 146. This salad is really good. It's easy to make the pickled onions and the garlic-rubbed croutons. I used feta cheese. Unfortunately, I forgot to add the croutons after making them. Anyway, we both really enjoyed the salad, even without the croutons.

  • Roasted beets with anise vinaigrette

    • Breadcrumbs on July 07, 2012

      p. 150 It’s entirely my fault that we liked but didn’t love this salad. I forgot to grind the anise seeds so we had a textural issue with the finished dish as the seeds were too toothsome and annoyingly gritty. Loved the flavour combo of the anise w the beets though so I’ll definitely make this again, the right way! Lots of potential here. Next time I’ll finish w some fennel pollen as well.

    • Morgan.larue on February 12, 2015

      This recipe is fabulous. Get good sherry vinegar and definitely crush the anise seeds to almost a powder. I find the flavors soak in and get lost if I make this too much ahead of time; I mix the dressing with the beets just before serving.

  • Coleslaw with buttermilk-horseradish dressing

    • Alro9 on April 29, 2014

      I made this with red cabbage as that is what I had. I also had to omit a few of the dressing ingredients but it was generally very good.

  • Cabbage slaw with spicy greens

    • Laura on May 04, 2010

      Pg. 152. All I can say is, "Wow, wow, wow, can't get enough of this!"

  • Warm red cabbage salad with pecans

    • zorra on July 15, 2014

      Tasty & different salad. Prefer to add the vinegar just before serving, & vary amounts of supporting ingredients.

  • Carrot salad with parsley and mint

    • Bloominanglophile on August 21, 2013

      My bad--this is the recipe that I meant to review instead of the Carrot Salad with Parsley, Lovage and Mint from Deborah Madison's Local Flavors. As you can probably tell by the name, this is practically the same recipe--it just calls for a smaller amount of the herbs. This recipe also gives several variations on this theme.

  • Grated kohlrabi and celery with mustard vinaigrette

    • HarlanH on July 29, 2011

      Very good with turnips, but only fair with kohlrabi

    • veganamy on October 08, 2014

      I used fresh purple kohlrabi and loved it. To make the dressing vegan, I skipped the cream, and instead added a little almond milk and a couple teaspoons of Agave nectar.

  • Celery root and apple salad with mustard vinaigrette

    • clcorbi on November 27, 2016

      I really enjoyed this salad! Upped the amount of celery root to 1.5 pounds, so we needed the full batch of Mustard Vinaigrette to dress it. To me this was like a really amazing, updated coleslaw. I liked the combo of celery root and apple, although H said he thought it could be better with a different vegetable. At any rate, I'm really looking forward to the leftovers, as I assume this will keep fairly well.

  • Cucumber and yogurt salad

    • ellabee on July 31, 2012

      p. 156. Resulting tzatziki so excellent that I have no inclination to try other recipes.

  • Fennel with oil and lemon

    • LauraG on December 13, 2012

      Very flavorful and refreshing. An excellent choice for any meal that needs a little spark.

  • Potato salad with green beans and hard-cooked eggs

    • ellabee on November 12, 2015

      p.160. Perfect for the early summer explosion of eggs and green beans, when the green herbs are at their best.

    • HarlanH on July 29, 2011

      try with bacon!

  • Tomato and avocado salad

    • emiliang on October 06, 2016

      This was very good.

  • Apple and celery salad with Gruyère

    • LauraG on December 13, 2012

      This has become a family favorite--never any left over.

    • Cheri on November 13, 2010

      This was pretty good. Served with bbq ribs, nice compliment. R was so so on this one.

    • featherbooks on December 13, 2012

      Six guests (bookclub) and two asked for the recipe so I'd say it was a success. We had very good, heirloom apples from the yard plus a decent Gruyere.

  • Cool rice and cucumber salad

    • Delys77 on September 05, 2012

      Pg 170 I quite like grain based salads, and this one definitely captures the toothsome and wholesome elements that these types of salads seem to embody. The choice of herbs is very nice, and the addition of the yogurt provides a nice texture and a certain richness. I do think that as written there is a bit too much acidity/tang as you are getting it from both the yogurt and the vinegar. I woudl suggest cutting back the vinegar just a bit. I also, added some left over feta to the recipe and it proviced a nice texture contrast and contributed to the flavour.

  • Quinoa salad with mangoes and curry dressing

    • clcorbi on December 06, 2016

      We really enjoyed this, especially Harry. Easy to throw together and the curry vinaigrette was very flavorful. We substituted half a head of roasted cauliflower for one of the mangoes because we needed to use it up, and I quite liked it that way. I could definitely see making this again and a variety of different vegetables could be added.

    • zorra on July 12, 2014

      A favorite simple summer dish with its curry vinaigrette. I've tried it with frozen mango chunks too, but found them disappointingly under-ripe & flavorless. Best to stir in dressing just before serving.

  • Lentil salad with roasted peppers and vegetable garnishes

    • michalow on January 03, 2013

      This recipe calls for lime-cumin vinaigrette: http://www.eatyourbooks.com/library/recipes/171295/lime-cumin-vinaigrette

    • Bloominanglophile on October 22, 2015

      My husband really enjoyed this salad, which is a high complement for any dish that contains lentils! The sidebar suggestion of adding a cup of pasta to the dish helped lighten it, resulting in a less stodgy lentil salad ( I used orzo as the pasta).

  • Green lentils with roasted beets and preserved lemon

    • kkillebrew on April 20, 2014

      Another great use for preserved lemon!

    • HarlanH on July 29, 2011

      Red beets are sorta overwhelming -- try with white or golden beets.

    • ellabee on March 07, 2013

      p.174. Made with previously roasted whole beets (two, rather than four), cubed and reheated. Surprisingly excellent.

  • Ravioli and tomato salad with masses of basil

    • westminstr on July 19, 2013

      This salad was my contribution to a Fourth of July backyard barbecue potluck. Preparation is simple. Ripe tomatoes are peeled, seeded and chopped (this is the hardest part) and combined with olives, capers, jarred marinated artichoke hearts, olive oil and an entire bunch of basil which has been torn into pieces. Cook your ravioli, drain well, and gently combine with the other ingredients. Season to taste with s&p and a bit of vinegar. In the headnotes, DM mentions that she often uses this salad as a picnic salad, and I found that it served the purpose well as it was very tasty and held up well at room temperature on a hot day. My only complaint was with the ravioli themselves -- I had to use what was available at the grocery store, and I think it would have made a difference to make the extra effort to get special, really good ones.

  • Buckwheat noodle salad with grilled tofu and roasted peppers

    • JKDLady on July 30, 2015

      I would suggest leaving out the brown sugar. This recipe was too sweet; I think the sweetness of hoisin sauce is enough.

  • Sesame noodles with asparagus tips

    • clcorbi on May 24, 2017

      Wow, this is delicious. I will be repeating this for sure, and I think it'd be equally good with other thinly sliced veggies subbed in (I'm thinking strands of carrot or zucchini would be nice). I used more like 1.5lbs asparagus, because 2lb seemed like too much, but next time I'd just go for the full amount. I also might up the amount of noodles as well. The sauce makes a TON, probably more than is actually needed to dress the noodles adequately, but it's delicious. Leftovers are even better the next day. As others have said, this salad would be great for a picnic or potluck--it's fast, fresh-tasting and delicious, and quick to throw together.

    • mamacrumbcake on May 14, 2017

      This was delicious and has a beautiful presentation. Because it can be made in advance and served chilled or at room temperature, it is ideal for a potluck. This will be on my short list of good party dishes. UPDATE 7/10/17. I've made this twice and think I would reduce the salt by 1/2 teaspoon.

    • we10mom on October 20, 2011

      I love these noodles and this is my go-to recipe when I need to bring a salad somewhere. I always get requests for this recipe. I have also made this by varying the vegetables.

  • Orange vinaigrette

    • okcook on May 17, 2015

      This is really good, especially over asparagus as she suggested. I had orange oil so I used that.

  • Creamy herb and shallot dressing

    • Laura on June 12, 2012

      Pg. 186. This has very good flavor. However, as written, it is way too thick to be a dressing. I doubled the olive oil and tarragon vinegar and that thinned it out enough to dress a salad. It was still on the thicker side. Served it over a mix of watercress, field greens, roasted baby beets, shredded baby turnips and carrots and green beans. Made a lovely and delicious dressed salad.

  • Winter herb vinaigrette

    • Laura on September 14, 2010

      Pg. 186. This is excellent!

  • Mustard vinaigrette

    • clcorbi on November 27, 2016

      So many chopped shallots went into this vinaigrette that we were certain it would never work! The end result was really thick but very good. We substituted mayonnaise for the sour cream but otherwise followed the recipe as directed. We ended up using the full batch to dress the Celery Root and Apple Salad (pg 156).

  • Lime-cumin vinaigrette

    • radishseed on February 20, 2012

      A good salad: lettuce, clementines, red peppers, avocado, toasted nuts, and lime-cumin vinaigrette. Black beans or lentils would be make it heartier, as would quinoa or other grains. Bright and fresh, nice with Mexican or Indian food.

    • LauraG on December 13, 2012

      This is great on a salad of jicama and oranges.

    • Bloominanglophile on October 22, 2015

      This vinaigrette is used in Madison's Lentil Salad w/ Roasted Peppers & Vegetable Garnishes. Also nice with an orange/avocado/red onion salad. Not surprising since her sidebar states this would go well with citrus fruits, onions, avocados and peppers.

  • Curry vinaigrette

    • zorra on July 12, 2014

      Usually omit the dairy to no ill effect. I like lime instead of lemon juice if dressing the Quinoa Mango Salad.

  • Feta dressing with marjoram and mint

  • Springtime asparagus soup

    • Laura on May 03, 2010

      Pg. 202. This soup is quite time-consuming if you also make the 'quick stock.' If you were to use commercial vegetable broth it would be considerably faster. We enjoyed it quite a bit, although it was not an eye-popping, revelatory experience. Don't forget the lemon juice -- really brightens the flavors. Recommend using Jasmati rice as it has such a nice flavor.

    • cassiemcgannon on February 12, 2013

      Nice enough, though not anything special. Like a lot of recipes in this book, I found it a bit bland, and would use a stronger stock if I made it again.

    • Delys77 on October 31, 2011

      The rice and leeks give it a relatively creamy texture without any cream. Nice and low points.

  • Beet soup

    • dornole on September 25, 2017

      Excellent. I added 1/2 cup red lentils to the pot to add body.

  • Carrot and red pepper soup

    • Delys77 on October 31, 2011

      Puree the soup as finely as possible and you can go with quite a bit of orange. The flavours are very nice, but they need the orange for pep.

    • ellabee on December 24, 2013

      p.204. Agree with Delys about both the puree (what a great tool the immersion blender is!) and the orange. Soup is very Christmas-y looking while simmering, with the red pepper and green dill.

  • Corn chowder with new potatoes, golden peppers, and basil

    • tfreedma on August 31, 2016

      Delicious! I topped with a some pesto instead of basil strips.

    • barbarajane on August 20, 2014

      Very good. The vegetable broth with corn cobs makes this very corny and tasty.

  • Fennel and leek soup with fennel greens

    • Mumpkinator on February 10, 2014

      A perfect soup to heal whatever ails you! No need for cream. A squeeze of lemon and a dash of hot sauce does the trick!

    • Delys77 on October 31, 2011

      Spencer really likes this one for its simple but rich flavours, no need for the cream

    • eve_kloepper on July 16, 2013

      simple and delicious. I rounded out flavors with white miso.

  • Leek and potato soup

    • alisonkc on January 21, 2014

      This is a great recipe, I make it often in the summer. If I have any on hand, I will often stir in some sour cream for tang.

    • clcorbi on June 02, 2017

      Very basic but tasty soup. It was a bit bland the first time we served it, but per alisonkc's comment below, we mixed in some sour cream to our bowls which really helped. Served with crusty garlic bread, it was still a nice dinner. I had it again for lunch today and it definitely did improve after a few days in the fridge. Next time, if I made this again, I'd consider using stock in place of some of the water, just for a bit of a richer flavor. I also blended about half the soup, which I would do again.

  • Parnsip soup with ginger and parsnip "croutons"

    • Delys77 on October 31, 2011

      a little one note despite the ginger

  • Potato soup

    • carlenedrake on April 25, 2015

      A good basic soup. I added some chicken broth, spinach, and some shredded carrot.

  • Bright green spinach and pea soup

    • Delys77 on March 07, 2012

      Pg 213 This is Avery healthful recipe that yields good results. The peas and green onions give the soup a bright fresh flavour with the substantial spinach in the backdrop. I scored it 3.5 because it is good without being outstanding.

  • Summer squash soup with salsa verde

    • Delys77 on October 31, 2011

      The salad verde overpowers the zucchini

    • HarlanH on July 29, 2011

      Light and tangy. Try serving with fish. Better if only half pureed at the end.

  • Winter squash soup with fried sage leaves

    • ellabee on April 24, 2016

      p. 215. Garlic and onions should be listed ingredients. Vegan and freezes well. If sieved rather than buzzed with stick blender, the residual mash makes delicious souffle or croquettes. Layered flavors: frying the sage leaves in the oil that's then used to sweat the onion base, roasting the squash and garlic together and then combining. All ingredients nutrient dense and peak together in fall, with quality holding into winter.

  • Winter squash soup with lemongrass and coconut milk

    • ellabee on February 28, 2013

      p.216. Delicious. Many versions of this online, most acknowledging Madison as origin. Followed one in which the spices in the 'stock for curried dishes' are put in cheesecloth bundle and simmered along with the squash, veg stock, onion, garlic, jalapeno, lemongrass, and ginger -- definite time and energy savings. Separate prep might be even better, but doubt it would be worth the extra resources. Halved it for the two of us, and had enough for seconds, which we were eager for. Made again w full recipe; froze half. Lost some zing in storage, assertive garnish can compensate.

    • adrienneyoung on March 02, 2013

      I made it with almond milk rather than coconut milk. Not all that terrific.

    • Laura on October 03, 2012

      Pg. 216. A cautionary note: if you’re going to follow this recipe to the letter, it’s going to take about 2.5 hours to complete. The first instruction is to make the Stock for Curried Dishes (pg. 197), which involves the Basic Vegetable Stock (p. 196) plus additional herbs and spices and also some peelings from the ingredients in the soup itself, so you need to get a jump on that. The name of this recipe may lead one to expect a chunky soup, but it’s a pureed soup – I used my VitaMix and the puree was silky smooth and a really lovely light golden color with a subtle flavor. It was thinner than I would have liked, and not quite as flavorful and aromatic as I expected. The thinness may have had to do with the kind of coconut milk I used, so I’m not going to fault the recipe. As far as the flavor, I didn’t have galangal, I used a lot of baby ginger which is extremely aromatic and I pureed it into the soup rather than using it as a garnish.

    • Delys77 on October 31, 2011

      Fabulous Asian flavors with great tang and richness

  • Mexican dry soup (Fideos)

    • sapahl on August 08, 2011

      I have experimented widely with this recipe and it is good as it is written. You can vary the type and amount of red chiles that you simmer with the stock - I have used New Mexicos, Guajillos, Anchos, and Ghost Chiles (take them out before the stock becomes too hot). I highly recommend Cotija cheese instead of the feta. Also, try adding chicken or seitan to the recipe to make it more satisfying.

    • britt on September 16, 2010

      My husband liked this a lot, 9 out of 10, but I thought it was just OK.

  • Tortilla soup

    • jmunson on September 05, 2010

      page 218

    • jmunson on September 05, 2010

      You need to make a stock beforehand

  • Turnip soup with Gruyère croutons

    • shamby on August 04, 2013

      I wasn't sure what to do with turnips that arrived in my CSA share. This soup was a delicious discovery.

  • Beet soup with three legumes

    • Laura on November 29, 2009

      Pg. 223. I decided to make this because I had all of the ingredients on hand, and it was surprisingly good! I was fearful that it would lack flavor but the garnish provided that -- don't skip it! I would suggest increasing the amount of lentils and greens. On the second day I made fresh garnish and stirred it into the pot of soup before heating and ate the soup without the yogurt. We both found this preparation to be even more flavorful so we'll serve it that way from now on.

  • Red lentil soup with lime

    • Laura on November 29, 2009

      Pg. 226. We LOVED this soup! It was so flavorful, colorful, beautiful and healthy! The presentation is lovely. What's not to like? Made it as written, with the exception that we did not add the yogurt. Next time (and there will be a next time!), I would double the rice and spinach because both are gone and we still have half of the soup left for tomorrow :)

    • saveur on March 02, 2013

      I really enjoyed the combination of mustard and lime in this red lentil soup.

    • clancotter on April 08, 2013

      Made a lot of soup and I agree with previous post, I added more spinach. I liked the tangy edge given by the lime. I would make again possibly half quantity.

    • Delys77 on June 05, 2012

      Pg 226 This soup is akin to a thinned out dal in terms of its consistancy, but a tad more flavourful. Great colour, healthful and very filling. I really like this soup and will make it again. My only modification might be to cut back on the mustard seed a tad since I enjoy the flavour but can find it a tad overpowering.

  • Split pea soup

    • Wlow on December 06, 2016

      Family favorite since 2005. Used to use stock from vegetable base but now just use water and the full amount of salt. Use 6 cups of water and pressure cook 13 minutes at low pressure. Sometimes thin leftovers with more water. Have used the recommended mushroom soy sauce in the past but don't usually have it on hand—one of the few speciality ingredients in this cookbook that are almost never called for!

  • A summer bean and vegetable soup with pesto

    • Delys77 on October 31, 2011

      Essentially the same as the Pistou from Les Halles with a few more vegetables. Both are very good

  • Flageolet bean and leek soup

    • britt on September 16, 2010

      The time this recipe recommends cooking the beans is short. The standard recommended cooking time for flageolet is 1.5 hours. Also, the leek topping was strangely sour.

  • White bean soup with pasta and rosemary oil

    • Laura on November 28, 2011

      This is very good! There are many variations you can make with this soup. I decided to puree the entire quantity in my Vitamix and it produced a light orange, lovely, thick puree that was really tasty. I cooked some whole wheat Orzo instead of the shells that were called for. In its pureed form, I think the soup really didn't need the pasta. I wouldn't add it in the future if I puree the entire soup. The rosemary oil is really flavorful -- a must.

    • lauralouiselane on October 11, 2011

      Found on page 229. This soup is hearty and absolutely delicious!

    • Barb_N on October 13, 2014

      This soup was very....vegetal. Maybe I didn't cook the vegetables enough before pureeing them but I could not get a creamy result just little pieces of carrot and celery. That said, the flavor was great and the rosemary oil was a delicious addition.

    • Barb_N on October 14, 2014

      My BAD! Somehow I mistook carrot greens for parsley (I hope not an early sign of Alzheimer's). I think that explains the flavor undertone and probably my difficulty in pureeing it smooth. I do plan to make this again- with the proper herbs.

    • Zosia on March 01, 2014

      Hearty and flavourful soup that didn't require an overnight soak for the dried beans. Loved the rosemary oil.

  • Quinoa chowder with spinach, feta, and scallions

    • lauralouiselane on October 11, 2011

      Found on page 230. This is super easy to make and a favorite in my house.

    • Laura on September 06, 2012

      Pg. 230. You have to like how healthy this is. And easy to prepare. And, it was not bad, but it wasn't that great either. The flavors were just too subtle and the broth was a little too thin, even though I added more spinach than called for. I will say that I enjoyed it a lot more the next morning for breakfast. The quinoa had absorbed more of the broth and the flavors seemed stronger. It felt like a very wholesome and nourishing meal, if not terribly exciting.

    • HarlanH on July 29, 2011

      may need salt if feta is mild

    • cilantrolime on November 05, 2014

      Easy, healthy, tasty. My 17 month old loves it too (left out the jalapeno). I added some miso paste. May try with sweet potatoes next time.

  • Black bean soup

    • HarlanH on July 29, 2011

      Calls for WAY too much water

    • emiliang on August 29, 2013

      A simple but flavorful version of bean soup. I used a 16 Bean Mix instead of black beans, and a bit of cognac in place of the Madeira. I also added some dried mushrooms, a bit of soy sauce, liquid smoke, and smoked paprika to approximate what a smoked ham hock might have added to the recipe.

  • Plum soup with wine

    • Kiyah on June 28, 2013

      I skipped the wine and the orange flower water and it was still great, just the thing for a hot summer meal.

  • Cobbler topping for vegetable stews

    • ellabee on July 29, 2015

      p.245. For topping vegetable or savory stews. Recipe not listed in book's printed index.

  • Cheddar cobbler topping for vegetable stews

    • ellabee on July 29, 2015

      p.245. For topping vegetable or savory stews. Recipe not included in book's printed index.

  • Eggplant stew with tomatoes, peppers, and chickpeas

    • emiliang on August 18, 2014

      This is essentially a ratatouille, but without some of the herbs traditionally used in it. I didn't bother to remove the eggplant and add it back in later. I just left it in the pot to stew with the other veggies. Used the stew as an accompaniment to pan-fried salmon. Delicious!

    • Delys77 on October 31, 2011

      Not a winner. The flavour required a serious boost from some fleur de sel as it was flat. The texture, especially of the eggplant was not appetizing. Spencer seriously disliked.

  • Braised turnips with thyme

    • Nancith on February 09, 2015

      I thought this was a nice, warming dish, although a bit bland perhaps. I did have to substitute olive oil for butter & didn't use cream while I'm on a temporary dairy-free diet. That would perhaps have added some richness to it. Probably leftovers could be pureed w/ some stock for soup,

  • Summer mushroom ragout

    • Nancith on June 06, 2017

      Very yummy! Rich flavor with relatively few ingredients. I used a "not-chicken" bouillon cube for stock, and substituted onions for tomatoes. Especially satisfying over baked spaghetti squash, as suggested in the book. Anxious to try this again when good tomatoes finally come to market.

  • Winter portobello mushroom stew

    • okcook on March 19, 2013

      Excellent flavours. Will have it with creamy polenta.

    • HarlanH on July 29, 2011

      Wants slightly more onions and more liquid

  • Mushrooms with paprika and sour cream

    • Yildiz100 on January 18, 2013

      calls for too much liquid. Instead of measuring, add by sight to bring sauce to preferred thickness.

  • Spaghetti squash with oyster mushroom and pearl onion ragout

    • Laura on December 07, 2010

      My husband really enjoyed this, but I was less enthusiastic -- possibly because I was the one who put in the labor -- this is a fairly labor-intensive recipe. Despite the weird combination of ingredients (tomato paste and soy sauce), it did taste fine, just nothing special considering the length of prep involved. On the plus side, it is fairly healthy, if you ignore the small quantities of sugar and butter involved.

  • Thai tofu and winter squash stew

    • Delys77 on September 07, 2012

      Pg 257. I quite liked this dish as it was flavourful and healthy. I pan fried the tofu as she suggests and it adds a bit of dimension to it. I also love the addition of the leeks and the heavy hand with the chiles. My only gripe is that she calls for 3 cups of water which I thought was weird so I went with 1 cup, and the result was just right. 3 cups would make a soup not a stew. Spencer wasn't a huge fan because it included several ingredients he isn't fond of (tofu, curry, and squash).

  • Winter vegetable pot pie

    • Delys77 on October 31, 2011

      Pretty good. The herb bechamel was nice, and the frozen puff pastry was tasty and very easy to use. The vegetables were nice and hearty. You did use a large deep casserole dish which made for a poor balance between filling and crust. Also it was lacking in salt eventhough you used a good amount. The recipe is a good base but it might do better with heavier seasoning, more herbs, and maybe served in shallower individual dishes so that there is a bit more pastry to filling

  • Cauliflower, spinach, and potato stir-fry with coconut milk

    • Hawley on November 11, 2015

      Not a favorite, but I would probably make it again. Full disclosure: I wasn't in the greatest of moods when I made or ate this so that may be influencing my feelings.

  • Cauliflower with dried mushrooms and bok choy

    • clcorbi on January 24, 2017

      Not great--there was way too little sauce (and, hence, flavor) for the amount of veggies. I suppose I shouldn't have expected a great Chinese stirfry from this cookbook--for that, I turn to Dunlop!

  • Stir-fried roasted eggplant

    • radishseed on August 26, 2013

      Mmmm. I've never met an eggplant stir-fry I didn't like.

  • Mushrooms and tofu in hoisin sauce

    • mbondie on January 03, 2013

      Recipe pg. 269. Ingredients include Stock for Stir-Fries (pg. 262).

    • clcorbi on September 27, 2017

      This wasn't bad, just not really what I was expecting. I thought the dish would be more like a stir-fry, but it's actually quite liquidy, more like a mapo tofu but with a different flavor profile. I actually reduced the liquid by half and only used 1c stock instead of 2c, and still found the end result to be too saucy. The flavor was all right, definitely serviceable for a weeknight meal, but not memorable enough that I'd repeat.

  • Vegetable stir-fry with glass noodles

    • Laura on January 16, 2010

      This dish is colorful, healthy and easy to make. Surprisingly, it doesn't have a lot of flavor, despite the ginger, garlic, soy sauce, and sesame oil. Also, it says it makes 4 servings, but 2 of us polished off the entire dish! So far, this is the only recipe I've made from this book that hasn't been fantastic.

    • Christine on June 18, 2014

      I used stir-fry rice noodles and sugar snap peas; left out asparagus and mushrooms. I also used more sesame oil and noodles than called for -- neither amount seemed like enough for more than a pound of vegetables. The recipe calls for either the liquid left from reconstituting the mushrooms or a specific stir-fry broth recipe, but since I left out the mushrooms and didn't want to make a big batch of broth to use such a small amount, I simmered regular vegetable broth with some of the flavorings called for in the stir-fry broth recipe which worked well. My husband and I both felt like the dish was missing something when we first tasted it and decided to stir in some Sriracha sauce which worked perfectly -- it definitely needed a little spice for our taste. Healthy, tasty, and fairly easy to put together -- would probably make again.

  • Artichoke, celery root, and potato gratin

    • meowingmyrtle on October 06, 2011

      Spectacular flavor. Incredibly labor intensive if you trim the artichokes yourself.

  • Cabbage gratin

    • LauraG on December 13, 2012

      Mushy and bland.

  • Celery root and potato gratin

    • michalow on January 03, 2013

      Flavors were good but this came out more liquidy than expected. I ended up pureeing the whole thing, which was very tasty, even though it was a roundabout way to get there.

  • Eggplant Parmesan

    • Delys77 on October 31, 2011

      The mozzarella is a nice addition but you can go a bit lighter, maybe 3 oz. I added a bit of garlic to the tomato sauce. The method for browning the eggplant is no fuss and no muss.

  • Golden gratin of carrots, rutabagas, and turnips

    • Laurendmck on February 03, 2013

      p. 280, bechamel recipe p. 277 Delicious! The bechamel wasn't "thin" like Madison said, and I couldn't strain out the aromatics for that reason, but it was delicious on the gratin unstrained.

  • Eggplant and summer vegetable gratin

    • Delys77 on October 31, 2011

      Perhaps there was not enough tomato but it was dry and the breadcrumbs did not do much for it.

  • Cauliflower gratin with tomatoes and feta

    • Delys77 on November 22, 2012

      This was easy to prepare and the broiled feta and cauliflower had a nice texture and pretty good flavour. Not a bad dish as a side but doesn't stand up as a main as she says since it is a little too simple and one note.

  • Potato and leek gratin

    • Delys77 on September 26, 2012

      Pg. 282 I made only two slight modifications to this dish and it turned out delicious. I added a bit of panko to the top as we always like our gratin with a slight crunch, and I also very lightly salted between the layers. I was careful because the recipe doesn't call for any additional salt between layers, likely due to the fact that there is some salt in the milk broth as well as in the cheese, but I thought it might need a tiny bit more since potatoes tend to drink up the salt. Overall the result was a lovely dish with hints of garlic and leek and the richness of the milk and the potatoes. I boiled the potatoes in the milk for 20-25 minutes and that was just right. The only challenge was that there was still a little too much milk in the pan when I was done baking. I tilted it and drained off a good portion of it before serving.

  • Spicy potato, tomato, and pepper tagine

    • Nancith on August 08, 2017

      The sauce really makes this dish--it adds zing, spiciness, and heat. Most of the veggies are very mellow, making a great backdrop for the sauce. The celery is a really nice surprise, with a more strident flavor that juxtaposes well with the rest of the dish. I used whole canned tomatoes, since fresh were unavailable, & about half as much cayenne as called for. It was also rather fun to pound the sauce with mortar & pestle; the aroma was fantastic & added to my enjoyment of the tagine. Served with crusty bread & cheese, plus sausages for hubby.

  • Butternut squash gratin with onions and sage

    • gcottraux on April 14, 2010

      Quite delicious. Allow time for the preparation and baking (not a quick dish). Will definitely make again. Nice and savory. I was looking for a butternut squash recipe that didn't use sweet flavors, and this is great.

  • Turnip and leek gratin with blue cheese

    • stacey on October 23, 2010

      This made a fairly easy and elegant gratin.

  • Vegetable gratin-soufflé

    • stacey on October 14, 2010

      Simple and comforting dish. Preparation is a bit fiddly with egg-separation and all, but it's pretty yummy and worthwhile.

  • Basic lentils

    • westminstr on December 17, 2013

      I had an old basic recipe for lentils I always loved, and I thought it was this one. However when I made this recently I overcooked the lentils :( so am not sure whether it is this recipe I love so much or not.

    • TiaGoats on April 11, 2017

      Delicious, with the addition of a ground-up can of tomatoes, a can of tomato paste, and some thyme. No need to pour off the water -- if you cook it for long enough, it turns into a yummy, slightly soupy dish that is great over rice.

  • Lentil and caramelized onion croquettes

    • HarlanH on July 29, 2011

      Looks like it cooks fater than specified 5-8 minutes, but really takes that long. Serve with lemon wedges.

  • Green lentil with wine-glazed vegetables

    • Yildiz100 on January 18, 2013

      This recipe is delicious, though the lentil cooking instructions are off. (They call for way too little water.) Instead, cook lentils to my taste, and make wine glazed veggies, then combine. Very good with double the ratio wine glazed veggies to lentils. Try making more elegant by using beluga lentils and serving half of the veggies on top instead of mixed into the dish. Garnish with croutons and spinach with garlic.

  • Lentils and rice with fried onions

    • radishseed on January 18, 2012

      This is great on its own, and extra great with a spoonful of yogurt-garlic sauce on top.

  • Red lentil dal with aromatics

    • Yildiz100 on March 26, 2017

      This was fine but bland as far as dals go. We ate it, but would not repeat it.

  • Southern-style black-eyed peas

    • thecharlah on December 31, 2014

      This recipe was removed from the new edition, which is a shame as it's one of my favorites!

    • emiliang on January 18, 2013

      A great vegetarian version of the classic dish. Comes together very easily and can serve a lot of people with minimum effort. But the amount of salt required in the recipe makes it way too salty. Start with half the amount and go from there.

  • Chickpeas

    • HarlanH on July 29, 2011

      the broth is great!

  • Chickpeas and greens with Moroccan spices

    • Laura on December 04, 2010

      This is certainly healthy, but not terribly exciting. If I were to make it again, I would double the chard.

    • lauralouiselane on October 11, 2011

      pg 309. I also like it with kale instead of chard

  • Chickpea and spinach stew

    • Delys77 on October 31, 2011

      Filling and quick to put together is about the only thing I can say about this pasta. There is no sacue to speak of and the flavour was totally flat despite the fact that you used garlic bread crumbs and added some spinach.

    • Laurendmck on February 23, 2010

      p. 310

  • Chickpea soup with condiments

    • radishseed on April 03, 2014

      The first time I made this it was a little bland, but it was much improved with a few adjustments. I salted the chickpeas while they soaked, and then pressure cooked them in 4 cups of salted vegetable broth (instead of 10 cups of water) for 12 minutes with natural pressure release. I used the Pilpelchuma recipe from "Jerusalem" for the harissa, and the pickled turnip recipe from "Jerusalem." Instead of green onions, I put leftover tabbouli on top along with the other garnishes.

  • Smoky-hot anasazi or pinto beans with broth

    • lorloff on July 21, 2017

      Very delicious. My husband could not believe it was vegan - the smoky flavor from the chipotle coupled with the Spanish smoked paprika I used for the chile worked perfectly. We had soaked the beans in advance (actuallly two days earlier, because something came up and I could not cook them when planned) and the beans were very fresh from the farmers market. They cooked up in a little more than an hour. Really great for a weeknight. Will definitely make again!

  • Red bean gumbo with greens

    • britt on September 21, 2010

      The last time I made this, I undercooked the roux, and the soup had way less depth of flavor. So, be careful not to undercook your roux. Also, I think gumbo needs okra, but when I threw some in, the soup seemed overcrowded and stewy. I'm working on that.

    • radishseed on November 09, 2011

      This recipe is a little bland as written, but it's very good with some sautéed sliced Tofurkey sausages added at the end, and a tablespoon each of soy sauce and red wine vinegar to round out the flavor.

    • Laura on March 09, 2015

      Pg. 321. This exceeded my expectations -- it was really tasty. I used kale and broccoli rabe for the greens and I added some shrimp for protein. My only quibble with the recipe -- and it's a big one -- is the directions for making the roux. She says to use safflower oil and flour and to cook til it's a dark, reddish brown -- about 10-15 minutes!! No roux is going to get dark brown in 15 minutes! I made mine with butter rather than oil and I cooked it for an hour and it was still only a pale chestnut color. I opted to call it 'done' at that point and the results were a really delicious dish.

    • chefdiane on January 31, 2014

      I loved this! I only used mustard greens.

    • Morgan.larue on February 11, 2015

      I love this recipe... only I skip the roux entirely and add a can of crushed tomatoes. The soup needs more acid and the tomatoes were perfect. I also usually add collard greens instead of the greens listed in the original recipe.

  • Flageolet beans with tomatoes and green beans

    • Laura on May 04, 2010

      5/4/10: This dish was quite a disappointment. No good flavors at all. Second time cooking flageolet beans and I am underwhelmed -- won't use them again.

  • Navy bean and pasta gratin with basil and ricotta

    • Delys77 on October 31, 2011

      You used goat cheese instead of ricotta and the result was pretty good. The texture is a little flat though.

  • White bean and vegetable stew in red wine sauce

    • Delys77 on October 31, 2011

      Simply vile! Used the dry beans, and despite following the instructions the texture was mushy. Flavour wise there was the odd bright note from the butter and the win but the beans and vegetables were otherwise flavourless.

    • Nancith on November 09, 2017

      My version of this was somewhat mushy as another reviewer has said, but that can be attributed to the beans cooking longer than optimal in the oven because of a delay in my schedule. Timing is important to keep the beans & veggies from disintegrating. I would probably shave 5-8 minutes off the cooking time after adding the veggies as well. Flavor was earthy, the dish was filling. Omnivores in the family added browned sausage to their portions & enjoyed it.

    • timothyhuber on May 21, 2017

      I had a completely different experience with this recipe. Wonderful flavor and texture

  • Five-minute beets

    • aeader on May 27, 2012

      These were nothing really special, but if you want a quick way to cook beets, this is it. I wanted to use up some beets I had on hand, but didn't have time to roast them as I usually do. This was very simple and tasty.

  • Vinegared beets nested in their greens

    • rionafaith on September 23, 2016

      Meh. This is very simple, so it's not like I had great expectations. I used beautiful Chiogga beets -- they were on the medium-sized side so I quartered them after steaming and before sautéing (she says nothing about peeling, only scrubbing, but I peeled them after steaming as well). They were okay but I'd probably add more balsamic next time. The greens, I would just sauté rather than steaming them and then tossing with butter... they ended up overcooked and waterlogged and it was hard to distribute the butter once they had clumped together. I much prefer the taste/texture of sautéed greens anyway. This just isn't very interesting.

  • Broccoli with mustard butter and capers

    • clcorbi on April 15, 2017

      I modified this recipe by roasting the broccoli rather than steaming it, and replacing the butter in the dressing with 2T of olive oil. Yum. Lovely flavor combination here, and the longer the roasted broccoli sat in the dressing, the better it got.

  • Broccoli with garlic, red pepper flakes, and Parmesan

    • Delys77 on October 31, 2011

      This was quite quick and very tasty. Good simple, healthy side. You dialed the oil back by half and it was fine. Don't be afraid to use a good amount of chili pepper flakes.

    • Laura on November 11, 2012

      Pg. 341. We liked this a lot and it was simple to prepare. I agree with the previous reviewer that you can easily decrease the amount of oil -- 3 TBS seemed excessive. Will definitely make this again.

  • Broccoli rabe with garlic and red pepper flakes

    • Laura on July 03, 2011

      Pg 342. Broccoli Rabe is my new favorite green. This is a simple and healthy way to prepare it. We really enjoyed it.

  • Brussels sprouts with mustard butter and caraway

    • mharriman on September 28, 2017

      The amount of Dijon mustard in this butter mixture is not so overpowering that it overtakes the butter/shallots. A nice way to add interest to Brussels sprouts and easy to prepare. My husband hates caraway seeds so I omitted that. I served as a side with pan sautéed bison steaks and baked sweet potatoes.

  • Brussels sprouts and walnuts with fennel and red pearl onions

    • robinorig on March 09, 2012

      Also online: http://www.publicradio.org/columns/splendid-table/recipes/veggie_fennelsprouts.html

  • Braised carrots

    • Delys77 on September 27, 2012

      A good simple side. There is a touch of sweetness but I think the recipe could do with a bit more thyme to up the flavour quotient a little.

  • Roasted carrots with garlic and thyme

    • Delys77 on October 31, 2011

      Simple roasted carrots really, but the addition of the thyme and garlic was great.

  • Braised chard with cilantro

    • aeader on January 01, 2012

      I made this with beet greens instead of chard and it was good. I cooked it a bit longer than the recipe indicated because the stems on my greens were thicker. I am not a big fan of cilantro, but went ahead and included it anyway and was glad I did. The braising made the flavor more mild and it blended nicely.

    • Laura on August 14, 2010

      Pg. 358. Made this for the first time this evening and we really liked it. Didn't cook it for the full 45 mins, more like 30 mins, so it was still a bit crunchy, which we liked. The flavors were really nice...usually I just saute chard with olive oil, garlic and a little water...I prefer this method from now on.

  • Braised escarole with onion

    • Cheri on January 22, 2010

      mixed with recipe from How to Cook Everything - Vegetables, by adding onion recommended here. Richard did not like the onion

  • Grilled corn

    • Delys77 on August 06, 2013

      The suggestion is to soak the corn then wrap the husks around it and grill for about 20 minutes. It may have been my corn but the husks just didn't stay put. This meant the corn didn't steam as much as it should have and I was forced to fully husk it mid way through and grill attentively with lots of flipping to ensure an even doneness.

  • Braised collards or turnip greens

    • emiliang on January 18, 2013

      This is a delicious side dish but the preparation takes way too long. The indexers omitted to list the brown butter called for in the recipe, which alone takes about an hour to prepare. From beginning to end, the recipe will keep you with an eye on the stove for about two hours.

  • Greens with tomatoes and Asiago

    • Zosia on May 14, 2014

      A great way to serve greens. I love that the tomatoes were merely warmed through, retaining their fresh taste.

  • Greens with potatoes

    • amoule on October 20, 2014

      I made this with tuscan kale and ripe tomatoes and I thought it was fantastic. I'm surprised at the other review; perhaps it was her ingredients.

    • LauraG on December 13, 2012

      Boring.

  • Kale with cannellini beans

    • LauraG on December 13, 2012

      Fast and easy, but we found it rather bland.

  • Mixed greens with cumin and paprika

    • LauraG on December 13, 2012

      Delicious with a mix of chard and mustard. Recipe isn't enough for three people, at least at our house.

    • Wlow on March 03, 2015

      Left out cilantro and halved paprika & cumin but then garlic & salt too strong. Not assertive greens though, just kale and chard. Added greens to red lentil soup, which balanced the intense flavors, but greens were too strong on their own. Olives and tomato would've been nice with it, just had lemon.

    • Laura on February 11, 2013

      Pg. 382. I felt that the amount of cumin and paprika was too much, their flavors overwhelmed the greens. In future, I'd either decrease both or eliminate altogether and add just the garlic/parsley/cilantro mixture.

    • HunyBadger on July 07, 2010

      Pg 382

  • Kohlrabi with horseradish

    • kkillebrew on May 30, 2016

      Add a bit of vinegar and substitute fennel leaves for dill

  • Sauteed mushrooms with spinach and pepper

    • Zosia on September 05, 2017

      Easy, tasty and quick cooking...a great side when you don't have much time. As written, this recipe is not vegan since it calls for butter. I used olive oil and found that 2 tbsp were plenty.

  • Peperonata

    • jzanger on September 02, 2012

      Added a splash of Champagne vinegar at the end. Was great on crostini with fresh mozzarella and basil.

  • Red peppers stuffed with corn and fresh mozzarella

    • cookbookhabit on July 30, 2012

      One of my go-to summer recipes. I've used shredded mozzarella with good results, too.

    • Delys77 on October 31, 2011

      Very fresh summer taste, especially with the sauce. Went lighter on the cheese and it was still good.

  • Mashed potatoes with herbs and olive oil

    • Zosia on May 08, 2014

      This recipe was not a success. The garlic-herb-olive oil flavour was nice but the texture of the mash seemed oily even though I used a fraction of the olive oil recommended. It was also an unappealing shade of yellow. Perhaps milk would have been a better choice than the potato cooking water.

  • Fingerlings with slivered garlic

    • westminstr on November 06, 2017

      I used to love this recipe years ago and trotted it out again last night. It was very yum! I used 2/1 butter/EVOO and 2tbsp water would have been enough. My potatoes needed more than 15 minutes to brown, and could have gone less time covered, but this is a very forgiving recipe time-wise. I want to try the similar Zuni recipe next bc white wine instead of water sounds good. The buttery garlic slivers were very good!

  • Straw potato cake

    • JKDLady on July 31, 2015

      Terrific dish. I added a layer of sliced onion, green onions, and shredded raclette.

  • Braised red radishes

    • rionafaith on September 23, 2016

      Never really thought about cooking radishes, but hey, it works! Next time I might add more herbs to the braise or cook in stock instead of water, as they were a bit bland... but I liked the technique. Definitely add the extra butter at the end, it's needed.

  • Spinach or chard Catalan style

    • cookerT on November 28, 2011

      This is a delicious way to do greens. The raisins give you a nice sweet pop and the pine nuts, texture.

    • radishseed on December 21, 2011

      One of my favorite simple chard recipes. Sometimes I add red pepper flakes, or red wine or balsamic vinegar.

  • Sauteed spinach with garlic and red pepper

    • Delys77 on October 14, 2011

      This is pretty good. I quickly wilted it in a pot instead of blanching. The lemon definitely brings it up to a nicer level.

  • Moroccan stuffed tomatoes

    • michalow on January 03, 2013

      This is on page 433 -- a variation on Tomatoes Provencal.

  • Linguine with asparagus, lemon, and spring herbs

    • Delys77 on August 31, 2012

      Pg. 448 Not bad, but nothing special really. For me this would pair more naturally with a short pasta (fusili, penne etc..) as I always find that very chunky "sauces" such as these simply sink to the bottom in tossed pasta. I found the flavour improved overnight, especially with a squirt of lemon juice.

  • Butterflies with chickpeas

    • clcorbi on November 21, 2016

      A favorite of ours and very quick. I use only one can of chickpeas as we prefer a ratio of more pasta to beans. It's really hard to go wrong with this flavor combination.

  • Lumache with broccoli and capers

    • Delys77 on May 27, 2012

      I went with the suggested alternate of orrechiete and this was quite good. Comes together quickly with minimal ingredients and effort. my only suggestion would be to add the juice of one lemon and I also sautéed the garlic in the oil before adding to the pasta. Great little dish!

    • Krisage on December 14, 2012

      This first time I prepared this recipe, I tried to shortcut by cooking the broccoli with the pasta, then adding the sauce. The dish turned out very mild, except for the last few bites, when you could gather up most of the sauce that had fallen to the bottom of the bowl. The next time, I followed the recipe as directed and cooked the broccoli first, mixing it well with the sauce, then combining it with the cooked pasta. The dish was much more flavorful this way because the sauce stuck in the nooks and crannies of the broccoli rather than all falling to the bottom.

    • Wlow on May 09, 2017

      1/2015 kids and I loved it, then next two times one or the other didn't like or want it. Time to try it again!

  • Pasta with broccoli rabe and tomatoes

    • Zosia on May 05, 2016

      Tomatoes and toasted pine nuts add a nice twist to what is otherwise a very basic (and common) pasta topping of greens with garlic and red pepper flakes.

  • Spaghettini with cauliflower, butter, and pepper

    • Nancith on September 25, 2016

      Very tasty--cauliflower is mellow w/ buttery overtones, combination of ingredients is satisfying. Next time I will add the crisped breadcrumbs at the last possible minute or sprinkle over individual servings, as they did not retain their crispy texture when tossed with the other ingredients as suggested.

  • Spaghetti with garlic, parsley, and bread crumbs

    • Delys77 on October 31, 2011

      Pretty good and super simple to do. Not something for company but maybe a good lunch or a quick dinner if the pantry is pretty bare and you don't have much time.

  • Spaghetti with tomatoes, olives, and capers

    • westminstr on March 31, 2014

      This is a great pantry pasta that cooks in the time it takes to make the pasta if you use canned tomatoes, which I did. I subbed dried oregano for the marjoram and omitted the parsley. Used 3/4 pound of pasta. Next time use a full pound or reduce the capers a bit. It would be better with the parsley but was still quite good without.

  • Penne with tomatoes, olives, lemon, and basil

    • radishseed on September 17, 2012

      This is a fast, fresh-tasting dish. Normally, I don't bother to peel tomatoes, but since I already had the pasta water going, it was easy to drop them in before cooking the pasta noodles. I substituted green olives for Niçoise, red onions for shallots, and arugula for parsley, because that's what I had, and it turned out very nice.

  • Spaghetti with zucchini and basil

    • Delys77 on August 14, 2012

      Pg 456 Simple weeknight pasta that consists mostly of pantry staples and yields a delicious result. The dairy enriches the light sauce without making it heavy amd the slw simmered zucchini is nice and silky. I do feel there s a bit too much pasta for the sauce, so you can up the other ingredients a bit. This is also nice drizzled with a bit of pepper and fleurvde sel at he end, and maybe a tiny splash of olive oil.

  • Spaghettini with salsa verde

    • kari500 on September 26, 2015

      I do the variation with zucchini, cutting the zucchini into about marble sized cubes and tossing it in with the pasta about 5 minutes before the pasta is done, then just drain the pasta/zucchini mixture and toss with the (very tasty) salsa verde. Oh, and I leave out the hard boiled eggs from the salsa. Very fresh and sort of sparkling on the tongue with the fresh herbs, shallot and champagne vinegar.

  • Butterflies with sauteed mushrooms

    • Laura on April 28, 2010

      Pg. 458. Chose this recipe because husband needed something bland and I happened to have farfalle in the pantry. Despite its blandness, it was actually quite tasty. I would definitely make it again.

  • Macaroni smothered with onions

    • Bloominanglophile on February 01, 2013

      This is a hearty, but not rich pasta. Good for weeknight meals and leftovers heated up nicely. We got about 6 servings out of this instead of 4, when accompanied by salad. I would recommend increasing the amount of onions, gruyere and parsley--and be sure to use 4 BIG boiling potatoes to balance out the 1 lb. of macaroni.

  • Noodle kugel

    • Wlow on March 20, 2016

      My picky eater older son thought too sweet for a noodle dish, younger son and I thought was it delicious. The raisins seem to me the sweetest part so thought I might cut back next time. Made half recipe and cooked only 30-40 minutes. Did not invert well onto a platter at all, which made us laugh. Had to stir it to make at all presentable. I ended up eating the entire (half) casserole myself over several days and found it very appealing and comforting.

    • moreace01 on October 19, 2010

      Alright - I don't know the first thing about kugel's so take this with a grain of salt. I thought the noodle part of this dish was great, but the topping kind of made it over the top sweet. I would try this again but less sugar in the topping. I also wasn't able to detect the coriander.

  • Mushroom lasagne

    • Delys77 on October 31, 2011

      Not very complicated once the bechamel is made, and quite tasty. The mushroom flavour is great, and the portabello give a nice meaty flavour

  • Lasagne with eggplant and chard

    • michalow on January 03, 2013

      This recipe calls for white wine and an egg. She suggests two tomato sauces from the book, a fresh tomato sauce or an alternative using canned. (Note that only one of these calls for basil, so that should be considered an optional ingredient.)

  • Butternut squash ravioli with toasted pecans and sage

    • Breadcrumbs on April 07, 2012

      p. 472 A lovely dish. In this case, I had ravioli on hand so it was just the sauce I was after. I recently had a similar dish at a restaurant and it was served w brown butter so I opted to brown the butter for this dish as well. Results were amazing. The nuttiness of the butter and pecans paired perfectly w the sweet squash and the subtle bite of the garlic. I finished this w a light dusting of parmesan. This would be good w asparagus or peas as well. Photos here: http://chowhound.chow.com/topics/842277#7261126

  • Saffron cannelloni with chard filling and chard stem garnish

    • debwfrank on December 08, 2010

      Allow 2 hours. Made with store-bought cannelloni. Bechamel takes 45 min, so make first. Tasty.

  • Somen in broth with silken tofu and spinach

    • Delys77 on October 31, 2011

      The kombu stock is a bit light so I added more heat and a bit more mirin. The broth does get absorbed by the noodles quite well.

    • Wlow on December 04, 2014

      Disappointing. The kombu stock was not great, second try now. Noodles were a delicate change from soba. Tried mizuna in place of spinach, which had a little more flavor.

  • Tender tomato tart

    • emptywheel on September 27, 2012

      Made this for a group event. It tasted great--very concentrated tomato flavor, tender crust. Lots of compliments, one person said the filling had consistency of mousse. That said it was somewhat fussy to make.

  • Spinach and herb torta in a potato crust

    • maggiewt on February 18, 2014

      A bit time-consuming, but incredibly delicious. Leftovers reheat well.

  • Cabbage and mushroom galette with horseradish sauce

    • ellabee on December 22, 2013

      See Smitten Kitten recipe for alternative galette dough.

  • Empanadas with greens and olives

    • HunyBadger on May 11, 2010

      Disappointed in the empanada which was very bland....maybe needed lemon thyme in the dough? The spinach mixture on it's own was good and quick but as a whole, this was a lot more work than it was worth.

  • Basil puree

    • alisonkc on January 21, 2014

      I make this every year with the basil from my garden. It freezes beautifully! I have defrosted & thinned it out with a bit more oil to serve with baguettes; it's fantastic as a simple sauce on a pizza, and you can easily enough turn it into something more like a true pesto if you like.

  • White pizza

    • clcorbi on June 04, 2017

      Simple but pretty tasty. We made this pizza using our go-to dough recipe from the Smitten Kitchen Cookbook, and upped the proportions of cheese and basil accordingly. This tastes pretty much exactly like you'd expect. I did find myself wishing this pizza had some sort of sauce, even though we used high-quality fresh mozzarella which did add a bit of moisture. Still, though, this made for a tasty enough dinner.

  • Green barley and kale gratin

    • Hawley on January 29, 2014

      Liked this in concept, but thought it was a bit bland.

    • aeader on October 12, 2013

      Served this for dinner along with roast chicken. It was very tasty and we enjoyed having a new way to use up all the kale we have been getting in our CSA. The only change I would make is to use extra Gruyere cheese next time.

  • Kasha (buckwheat groats)

    • LauraG on December 13, 2012

      This recipe has several unindexed variations: kasha varnishkes, kasha with fried onions, kasha with toasted walnuts and scallions. I made the latter, using yellow onions instead of scallions--delicious.

  • Polenta cheddar croquettes

    • Yildiz100 on March 01, 2013

      Good, but did not go well with the suggested cherry tomato relish.

  • Posole with red chile pods

    • zorra on February 19, 2016

      Remarkably good vegetarian version of this dish. Need to make it more often now that dried corn is more easily found north of New Mexico.

  • Quinoa and fresh corn with scallions

    • okcook on May 17, 2015

      Easy side dish. I used red quinoa which looks very pretty with the corn.

    • clcorbi on July 17, 2017

      Very fast, easy, and tasty summer side dish. If you had corn stock or a rich veggie stock this would be a great place to use it. I would definitely repeat when we need a quick starch!

  • Quinoa timbales with currants and pine nuts

    • Laura on December 08, 2010

      I love all of the ingredients that went into this dish, but the whole was not greater than the sum of its parts. This was just ok, nothing special. I did not bother to press the quinoa into the timbales as I was short of time.

  • Mexican green rice with roasted chiles

    • Laura on August 28, 2010

      8/27/10: I had some roasted Hatch chiles from New Mexico and this seemed like a perfect way to use them. I did not include the mint, but otherwise followed the recipe exactly. It was good, if not extraordinary. Was a nice accompaniment to grilled pork tenderloin with a Caribbean rub and a grilled peach salad.

  • Rice with spinach, lemon, and dill

    • Nancith on October 10, 2014

      Was in a bit of a hurry so the scallions & spinach were not chopped finely as stated in the recipe, but very tasty, with a bright lemony-dill flavor. Probably would be good with a bit of feta sprinkled on top.

  • Wehani rice pilaf

    • Nancith on November 29, 2016

      A pretty basic pilaf-filling with decent flavor. I used a combination of dry vermouth & sherry as a sub for the red wine, & added a large batch of sautéd mushrooms, which really added to the taste.

  • Rice and chickpea pilaf with pine nuts and currants

    • Delys77 on October 31, 2011

      Not very good at all. Strange textures and flavour, plus the cooking of the herbs makes them a little slimey

  • Rice and eggs with pesto, pine nuts, and tomatoes

    • LauraG on December 13, 2012

      Surprisingly good.

  • Fresh mushroom risotto

    • emiliang on October 10, 2016

      A mushroom-lover's risotto. Instead of mushroom stock, I used regular stock with plenty of dried porcini powder added to it. And instead of cream, I used a tablespoon or two of butter. Delicious!

  • Dried wild mushroom risotto

    • rionafaith on August 01, 2016

      Absolutely delicious, and very easy other than the whole standing over the stove stirring constantly thing. Used a combination of dried porcini and shiitake mushrooms as I was a bit low on the porcinis, and I used beef broth instead of making homemade mushroom stock (which is not reflected in the indexed ingredients here for some reason).

  • Beet risotto with greens

    • Laura on September 30, 2010

      Pg. 553. I can't praise this enough. The flavors and colors are so bright -- it's like Christmas on a plate.

    • Christine on June 28, 2014

      I can't say this is my favorite risotto, but especially considering I'm not a huge fan of beets, this was really quite delicious. Since we got beets in our CSA box, something had to be tried with them and I liked that this recipe used the greens as well. The dish is a beautiful jewel tone and the lemon added at the end really shines through. I had a bunch of 8 small-ish beets which was the perfect amount of greens, but only needed about 5 of the beets themselves. The recipe calls for making fresh vegetable stock and including the beet stems, but I started with packaged stock and simmered it with the stems instead. I can't say for sure it made a big difference, but figured it was worth a try for some extra flavor rather than throwing them out. I didn't have fresh basil, so used the suggested substitute of dried. Overall, a little more time consuming than other risottos I've made with all the beet prep-work, but worth it to finally enjoy beets!

  • Risotto with scallions, lemon, and basil

    • Delys77 on July 06, 2012

      Pg 553 Not bad as a side, but not interesting enough to stand as a vegetarian main course. I would also note that I think the cream should be replaced with butter, and that you should add some lemon juice and up the parmesan a bit as it was a tiny bit bland.

  • Sizzling risotto gratin

    • gmvetter on May 04, 2014

      Arborio or carnaroli rice

  • Risotto croquettes

    • Delys77 on October 31, 2011

      Excellent use of left overs. Make sure the rice is cold when you are forming your croquettes.

  • Wild rice and celery root gratin

    • Nimorrison on December 02, 2012

      This recipe did not have shallots listed as an ingredient.

  • Zucchini frittata with marjoram

    • Delys77 on October 31, 2011

      Not bad, you can put quite a bit less olive oil.

  • Onion frittata with vinegar and walnuts

    • amoule on April 07, 2015

      I couldn't disagree with the other reviewer more. This dish is outstanding. I have made it dozens of times. I consider it one of the finest omelets ever.

    • Lindacakes on January 22, 2012

      The onions are quite rich and sweet, but the addition of the walnuts turns it into one of those gourmet vegetarian restaurant dishes -- in a bad way. Not necessary, and pulls what's good down. I would add more parsley if I made it again. A good recipe to use up superfluous onions.

  • Chard and onion omelet

    • ebehm on November 07, 2013

      Excellent - made many times with and without fresh herbs.

  • Ricotta frittata

    • Zosia on December 09, 2016

      Delicious way to use up a half container of ricotta. The frittata was moist, but not wet, and quite light. I used thyme because that's what I had but any fresh herb would work nicely. Next time, I'll reduce the salt (fine sea salt) a bit.

  • Goat cheese soufflé with thyme

    • ellabee on January 04, 2014

      p.579. Used also as basis for a blue cheese souffle (outstanding served with roasted beets).

  • Roulade base

    • michalow on January 03, 2013

      Gruyere can be used instead of parmesan. Also includes 1.5 cups of milk.

  • Golden tofu

    • Delys77 on October 31, 2011

      Nice and crisp

  • Sweet and sour tofu

    • Delys77 on October 31, 2011

      Very dependent on your tofu as I have made several times with vastly diferent results

  • Tofu in curry-coconut sauce

    • adrienneyoung on June 14, 2012

      Blistered the tofu in the wok first, added a zucchini to the peppers. Pretty good comfort food, but not, as written, a particularly spectacular curry.

  • Spicy stir-fried tofu with coconut rice

    • smccandless on July 10, 2016

      Triple and save extra spice blend for quick morning breakfast with sautéed greens. Divine with coconut rice.

  • Malaysian-inspired tofu curry

    • Delys77 on November 20, 2011

      Pg 602 This makes a very nice if a little tame sauce, but as per usual the tofu itself remains bland as it doesn't absorb the sauce. Marinating the tofu then baking it to crisp a bit might help.

    • Laurendmck on March 22, 2010

      p. 602

  • Golden fried bean curd with tomatoes

    • radishseed on November 16, 2012

      I love this dish. Sometimes I make it with the vegetarian nuoc mam, and sometimes I use real fish sauce (only 2 teaspoons instead of 2 tablespoons of the vegetarian sauce). The leftovers are good with a fried egg on top.

  • Tempeh strips in a smoky molasses marinade

    • radishseed on October 21, 2013

      I love to make this flavorful tempeh for sandwiches.

  • Cooked amaranth

    • radishseed on February 02, 2012

      I wasn't crazy about the version with the amaranth, teff, and quinoa cooked together. The texture is grainy and the flavor is a little bitter. It needs lots of good toppings to taste good.

  • Buttermilk pancakes

    • Zosia on October 13, 2015

      The flavour was good but they weren't very light and fluffy, something I expect in a buttermilk pancake. I used the recommended substitute of whole wheat pastry flour which may have affected my results.

    • clcorbi on January 30, 2017

      This is my go-to pancake recipe--I love the addition of nutmeg and vanilla. I also love that Madison provides an alternative solution if you don't have buttermilk, which I usually don't. You can curdle milk with a little vinegar, which takes about 10 minutes, and usually during those 10 minutes I can already have the rest of the ingredients pulled together. I use 2t of salt for the full recipe, and also add cinnamon--I add three times more cinnamon than nutmeg, which gives these a nice flavor to my taste.

  • Buckwheat flapjacks

    • jzanger on April 17, 2011

      Amazingly light texture, but the 1/4 cup molasses was too much for my taste, especially in the morning. I'd make these again but use only 1 tbsp of molasses. Be prepared to feed several people as it makes a lot!

  • Multigrain waffles

    • Christine on February 12, 2017

      I have been making a Cooking Light multigrain waffle recipe for years, but I was out of the homemade mix I use for it. I went in search of another recipe in my collection that would use some of the various flours in my pantry and this recipe fit the bill perfectly. For my usual waffle recipe, I eat them plain because they are so good as-is. This recipe however, fell a bit flat for me. It is a fairly solid recipe, but the waffles just tasted a bit boring. When I compared the two recipes side by side, it became apparent the major difference is the amount of salt. For two cups of dry ingredients, this recipe calls for 1/4 tsp salt while my other recipe calls for 3/4 tsp. That does not sound excessive to me, so I would definitely up the salt next time I make this. The Cooking Light recipe also calls for 1 Tbsp sugar, but I reduce that to 1 tsp at most, if not skip it altogether, so I definitely think it's the salt more than the sweet that is needed here.

    • Zosia on April 08, 2014

      We loved these! Light and crisp with great flavour. I used whole wheat pastry flour, wheat bran, cornmeal and rye flour only to make up the 2 cups (260g) but I'm sure any combination of whole grain flours would work well.

  • Sweet corn coffee cake with berries

    • michalow on January 03, 2013

      I thought this tasted more like a sweet cornbread than a coffeecake, but it was good.

  • Basic buttermilk muffins

    • Zosia on January 09, 2014

      Moist, tender muffin that's a great base for whatever you'd like to add. I've made chocolate chip and cranberry-walnut variations, both times using 1 part AP flour, 2 parts whole wheat pastry (total 300g), 110g brown sugar (~1/2 cup) and oil. They're a generous size at 12; baking time for 14 smaller muffins is 19 minutes.

    • clcorbi on February 05, 2017

      These were made to use up a carton of buttermilk lingering in the fridge. This recipe does produce a nice, moist muffin, but mine did not end up very large at 12; they puffed up but weren't large enough to spread out and create nice muffin tops. Not a big deal, but next time I might make 10 instead. I used 1/2c of sugar (1/2-3/4c is the recommended amount), and next time I think I would add the extra 1/4c as these were hardly sweet at all. Luckily, I made the spiced variation, and the cinnamon, nutmeg and ground ginger added a nice additional flavor to make up for the lack of sweetness. With some tweaks I think this could be a great muffin recipe to my taste.

  • Dried apricot and ginger muffins

    • Delys77 on October 31, 2011

      The crystallized ginger provides some sweet heat and the apricot gives a nice sweet tang, overall a very nice flavour. The brown sugar is also nice but the overall flavour of the muffins wasn't super sweet, you could go a tiny bit heavier on the sugar.

    • radishseed on October 06, 2012

      I used fresh pears instead of dried apricots to make pear-ginger muffins, and added the optional streusel topping. I also used whey instead of buttermilk. Very good!

    • MsMonsoon on February 22, 2017

      These were well-received by friends and family. One thought that the ginger was too strong, but I just love it. And another person said that I could have added walnuts, which I think would have worked well. I did do the optional streusel topping -- it gives the muffins a great look and adds a bit more sweetness.

  • Sweet potato muffins with candied ginger

    • AmyS on January 09, 2017

      I had some leftover mashed butternut squash and sweet potatoes that I wanted to use up. This was the vehicle, and it turned out are very sweet and moist. I think I could even have left some of the sugar out because of the sweetness in the original mash I don't like things super sweet) but I left it as is.

  • Cheese muffins

    • Delys77 on October 31, 2011

      Conceptually this is very interesting but the presentation is not great since the muffin comes out entirely white if you use white cheddar. It might be improved by adding a little cubes ham and using yellow cheddar.

  • Quinoa muffins

    • laurenlangston on August 27, 2017

      These muffins will never win any beauty contests but they've got a really well rounded flavor and texture -- nothing complicated, a great pop with the quinoa. I've been making these since I got this cookbook in college, 15(!) years ago. I usually just use all whole wheat flour (as a recommended substitution for half ww/half quinoa) because I don't often have quinoa flour around, and either way works great.

  • Basic corn bread

    • michalow on October 07, 2017

      Half batch works well in a 7" round. Comes out thin, but thick enough to have a tender middle.

  • Buttermilk skillet corn bread

    • gastronom on February 27, 2015

      Easy and reliable. My go-to recipe for quick cornbread. Usually use honey & white whole wheat flour for the all-purpose.

    • westminstr on April 29, 2014

      This cornbread was easy and pretty tasty. The buttermilk adds tenderness. I liked it better than the last version I made, but I'd like to find a 100% cornmeal version that I like, so I will continue to experiment.

  • Oat scones

    • jzanger on March 01, 2011

      These are great, and an added bonus is that they're simple. Accuracy of measurements is important, however. Try toasting the oats in a skillet beforehand for extra nuttiness! Also, Half-and-half produced a nicely tender product. I will make these again.

  • Potato bread

    • emiliang on March 22, 2015

      Our new favorite sandwich bread recipe. Very flavorful. Comes together in about 3.5 hours and stays fresh 2-3 days. I add about 1/4 cup bulgur for some extra texture and fiber.

  • Light rye bread

    • radishseed on October 21, 2013

      I've made this bread as written in the recipe before, and it was good. This time I made it using the extra amount of whole wheat flour and blackstrap molasses instead of regular, and added the optional fennel seeds. The resulting bread has very strong flavors, and when I tried to make it into a sandwich, it was quite odd. Thus, a standalone bread. It might be good with certain soups or salads that harmonize with its bitter, fennelly flavor.

  • Walnut bread

    • LauraG on December 13, 2012

      Fine texture, easy to slice thin, great flavor. Makes great grilled cheese sandwiches. Directions omit adding the yeast, but you can figure it out.

  • Quince or pear sauce

    • Bloominanglophile on January 01, 2014

      Mrs. Madison's recipes for applesauce and these variations are really just guides--I think applesauce making is pretty much foolproof, and one can combine apples, quinces, and pears in whatever combination they desire. I had between 1-2 pounds of apples that were getting a bit soft, as well as 2 quinces and 1 pear. I barely add any sugar to applesauce, and just a whisper of cinnamon and nutmeg, so I repeated that here. The resulting sauce was delicious, but for some reason the sauce didn't turn pink (I did leave the skins on the quinces). I would precook the quinces a bit before adding the apples and pears--they don't seem to cook at the same rate. I used the resulting sauce in a riff on a Scandinavian dessert and layered LU Le Petit Beurre cookie crumbs with the sauce and topped with barely sweetened whipped cream (rich!). Also added it to oatmeal with a crumbled ginger cookie and leftover whipped cream for breakfast the next morning. Yum!

  • Pears (and other fruits) poached in vanilla syrup

    • mamacrumbcake on June 06, 2016

      This makes really wonderful poached pears. The syrup is delicious and fragrant with vanilla bean and lemon zest. When my kids were little, they liked to put this syrup on their pancakes instead of maple syrup. It's that good. I have often substituted honey for the sugar and that variation is delicious as well. Just use less honey (reduce by 1/4 - 1/3).

  • Crisp topping

    • Yildiz100 on December 31, 2012

      was not fond of this crisp topping. thought it could be butterier, and maybe had too much flour as well.

    • westminstr on November 30, 2015

      I ended up adding an extra 2 tbsp butter to the crisp topping. it seemed too dry and crumbly without it. With that modification, it turned out very good.

  • Rhubarb-apple crisp

    • Christine on May 19, 2016

      This was absolutely delicious, but I do think there is something a bit off with the recipe as written. I only had half the rhubarb called for, so planned on halving the fruit portion of the recipe, but making the full amount of crumbs (because I love extra crumbs!) That was a total of 1-3/4 lbs less of fruit and it pretty much filled my 2 quart baking dish (11x7 Pyrex). How double the fruit would ever fit in that same dish, I do not know. Now given the lesser amount of fruit, I figured I would need to adjust the baking time down from the 1 hr 10 min in the directions, but at 45 minutes the fruit was vigorously bubbling and the crumbs were quite browned, almost on the verge of burning - 40 minutes would have been sufficient. So I don't know how this possibly could have worked with the full amount of fruit in the size dish called for -- and regardless of the changes I made, anywhere near 1 hr 10 min would have burnt the topping. So make sure to follow the other doneness cues rather time.

  • Apple crisp

    • westminstr on November 30, 2015

      I thought this was delicious!

    • lajaxon on September 14, 2015

      Hard to go wrong here.... I didn't use as much sugar as called for since I don't like adding sugar to fruit unless absolutely necessary. Topping is pretty minimal but adds a nice crunch.

  • Cobbler topping for fruit

    • ellabee on July 29, 2015

      p.691. For topping fruit or dessert cobblers. Only cobbler topping included in print book's index, but there are also two savory versions on p.245.

  • Spiced peach cobbler

    • ellabee on July 28, 2015

      p.691. Was given big batch of half-gone, unevenly ripened peaches. Scalded, peeled, extracted good pieces, and acidulated with a half lime (what was on hand). Macerated a bit with brown sugar. Used Madison's spice recommendations, a bit less flour, and a little pinch of salt. Baked in buttered low wide 2.5-3 qt casserole with thawed crisp/crumble topping, frozen from a double batch made in a previous edition (topping: oats, chopped nuts, plus butter-sugar-flour-spices). Nice bounty of summer, welcome home for J. Significantly less sugar than recipe, but still balanced, and all tastes came through.

    • moreace01 on October 19, 2010

      This was very good (in my haste - I used the juice of one lemon, so mine was a little overly lemony, but still good. Still - I might watch the lemon - 1 T plus zest is kind of a lot). I've noticed Madison has a tendency not to add salt to some of her recipes - so I added a pinch to the filling. Don't know - seems weird not to.

  • Apple galette with pine nuts and candied lemon

    • michalow on January 03, 2013

      Absolutely my favorite fall dessert. Subtly spiced and not too sweet, but with bursts of flavor from the pine nuts and candied lemon. A layer of finely chopped apples on the bottom gets melty and gooey, then sliced apples on top of that maintain some structure. The presentation is lovely.

  • Brown sugar-yogurt tart in a nut crust

    • Barb_N on August 03, 2014

      A simple, elegant dessert with just the right balance of tangy and sweet.

  • Poppyseed cake

    • radishseed on May 28, 2013

      Not in possession of a springform pan, I baked this cake in an angel food tube pan, with good results. Then I added a vanilla glaze after it cooled, which makes it look pretty. It is moist and full of poppyseeds. I think it could be turned into an understated lemon-poppyseed cake with some lemon zest in the batter and a lemon glaze on top.

  • Pear-almond upside-down cake

  • A little nut cookie

    • westminstr on December 17, 2013

      I just made these cookies for the first time and really enjoyed them. I used all brown sugar and a mix of walnuts, pistachios and almonds (mostly walnut and very little almond), as that is what I had on hand. The pistachios were roasted and salted and that turned out great! I thought the cookie dough was a bit undersalted, but the contrast between the sweet cookie and salty nuts was really fantastic. I made the cookies the old-fashioned way, in a single bowl with a wooden spoon, and they were quick and easy and very good.

  • Jam bars or tart

    • radishseed on January 28, 2014

      I like how quickly this comes together and how versatile it is, but the way mine turned out, it was definitely a bar cookie, not a tart. It was too thick and tough to eat with a fork, but perfect for eating with your hands. If I wanted something more tartlike, I would bake it in a larger pan than recommended, for a thinner crust, with a correspondingly thin layer of jam.

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Reviews about this book

  • Food52

    ...she helped transform vegetarian cooking from a fringe diet into a complete and worthy cuisine.

    Full review
  • Pen and Fork

    Madison’s desire is to get us all into the kitchen, whether we are vegetarian, vegan, or (as she says) ''you don’t attach a title to your eating style.'' Truly a book for all cooks...

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0767900146
  • ISBN 13 9780767900140
  • Linked ISBNs
  • Published Dec 31 1998
  • Format Hardcover
  • Page Count 752
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Broadway Books (A Division of Bantam Doubleday Dell Publishing Group Inc)

Publishers Text

1998 IACP Best Cookbook of the Year Award! Beard Best Vegetarian Cookbook Award!

What Julia Child is to French cooking and Marcella Hazan is to Italian cooking, Deborah Madison is to contemporary vegetarian cooking. At Greens restaurant in San Francisco, where she was the founding chef, and in her two acclaimed vegetarian cookbooks, Madison elevated vegetarian cooking to new heights of sophistication, introducing many people to the joy of cooking without meat, whether occasionally or for a lifetime. But after her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Now, in a landmark cookbook that has been six years in the making, Madison teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today.

Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published. The 1,400 recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting. Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta, polenta, pizza, and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans. At the heart of the book is the A-to-Z vegetable chapter, which describes the unique personalities of readily available vegetables, the sauces and seasonings that best complement them, and the simplest ways to prepare them. Becoming a Cook teaches cooking basics, from holding a knife to planning a menu, and Foundations of Flavor discusses how to use sauces, herbs, spices, oils, and vinegars to add flavor and character to meatless dishes. In each chapter, the recipes range from those suitable for everyday dining to dishes for special occasions. And through it all, Madison presents a philosophy of cooking that is both practical and inspiring.

Despite its focus on meatless cooking, Vegetarian Cooking for Everyone is not just for vegetarians: It's for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. The recipes are remarkably straightforward, using easy-to-find ingredients in inspiring combinations. Some are simple, others more complex, but all are written with an eye toward the seasonality of produce. And Madison's joyful and free-spirited approach to cooking will send you into the kitchen with confidence and enthusiasm. Whether you are a kitchen novice or an experienced cook, this wonderful cookbook has something for everyone.



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