Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day by Moosewood Collective

Search this book for Recipes »
    • Categories: Soups; Vegetarian
    • Ingredients: sun-dried tomatoes; jalapeño chiles; cumin seeds; canned tomatoes; black beans; cilantro; yogurt
    • Categories: Soups; Vegetarian
    • Ingredients: lemons; eggs; broccoli; red peppers; dill; rice
    • Categories: Soups
    • Ingredients: shiitake mushrooms; fresh ginger; carrots; cod; soy sauce; sesame oil; red peppers; scallions
    • Categories: Soups; Moroccan
    • Ingredients: tomatoes; celery; scallions; tomato juice; orange juice; ground cumin; paprika; ground cinnamon; Tabasco sauce
    • Categories: Soups
    • Ingredients: potatoes; carrots; summer squash; turmeric; buttermilk; cheddar cheese; scallions
    • Categories: Soups
    • Ingredients: shiitake mushrooms; fresh ginger; carrots; leeks; green cabbage; spinach; tofu; scallions
    • Categories: Soups; Mexican
    • Ingredients: ground cumin; tomato juice; tomatoes; limes; cilantro; Tabasco sauce; corn chips; Monterey Jack cheese
    • Categories: Soups
    • Ingredients: shiitake mushrooms; carrots; greens of your choice; miso; tofu; scallions
    • Categories: Soups
    • Ingredients: linguine pasta; mirin; soy sauce; peas; wasabi powder; scallions
    • Categories: Soups; African; Vegan; Vegetarian
    • Ingredients: potatoes; cauliflower; ground cumin; ground fennel; tomatoes; chives
    • Categories: Soups; Portuguese
    • Ingredients: red peppers; bay leaves; fennel; potatoes; dry sherry; white beans; parsley
    • Categories: Soups; Fall / autumn; Winter; Vegan; Vegetarian
    • Ingredients: dried porcini mushrooms; mushrooms; thyme; sage; nutmeg; dry sherry; soy sauce; apple juice; canned pumpkin purée
    • Categories: Soups
    • Ingredients: red lentils; bay leaves; fresh ginger; carrots; tomatoes; red peppers; ground cumin; ground coriander; ground cayenne pepper
    • Categories: Soups
    • Ingredients: shrimp; apples; curry powder; dill; dry white wine; half and half cream
    • Categories: Soups
    • Ingredients: paprika; sage; thyme; parsley; vegetable stock
    • Categories: Soups; Spanish
    • Ingredients: potatoes; paprika; thyme; bay leaves; dry sherry; saffron; parsley; canned pimentos
    • Categories: Soups
    • Ingredients: tomatoes; tortellini; pecorino Romano cheese; parsley; paprika; sage; thyme
    • Categories: Dips, spreads & salsas
    • Ingredients: black beans; cumin seeds; ground coriander; ground cayenne pepper; parsley
    • Categories: Dips, spreads & salsas
    • Ingredients: spinach; scallions; dill; feta cheese; yogurt
    • Categories: Dips, spreads & salsas
    • Ingredients: avocados; tofu; Tabasco sauce
    • Categories: Dips, spreads & salsas
    • Ingredients: black olives; pine nuts; olive oil; garlic
    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: peanut butter; salsa; ground cumin
    • Categories: Dips, spreads & salsas
    • Ingredients: tofu; tahini; miso; soy sauce; scallions; carrots

Notes about this book

  • Eat Your Books

    Although this book won a Vegetarian book award it does contain 17 recipes that contain fish or seafood.

  • Vanessa on May 22, 2011

    What a great book! We lived on this one for years when my children were young and I didn't have time to think much about cooking, just needed good stuff on the table fast. My poor copy fell apart long ago and is held together only by the food stains!

Notes about Recipes in this book

  • Sweet potato quesadillas

    • Hazel on January 23, 2010

      Highly recommended by Candy Swenson (one of her favorites in this book)

  • Tunisian vegetable stew

    • westminstr on December 30, 2022

      This was in the rotation in my pre kid vegetarian days. Whipped it out again many years later now that I am feeding two veggies. It was pretty easy, healthy & tasty. Nobody was over the moon but everybody ate it.

    • Queezle_Sister on July 20, 2015

      This is a quick meal if you've got the chickpeas cooked already (or want to use cans). The spice combination is pretty good. The feta on top really makes the dish. Personally, I do not care for green peppers, and wish I had substituted red. Family eats it, but nobody is very excited about it.

    • Wlow on November 13, 2023

      Very good though would be lovely with fresh tomatoes in season. Used red onions, poblano for green bell, home-cooked chickpeas, Aleppo pepper for cayenne, raisins (when serving), cotija in place of feta. Sliced almonds great! Served over w/w couscous. Kids (teens) liked (and helped prepare!).

    • macfadden on February 10, 2018

      I make this regularly. It's tasty, undeniably nutritious, and pretty quick.

  • Banana muffins

    • mel412 on August 27, 2010

      R loved the chocolate chips we added!

  • Black bean soup

    • BethNH on October 23, 2018

      I made this for dinner last night because we were having vegetarian friends for dinner. Using canned beans and tomatoes, it couldn't be easier to put together. I omitted the sun dried tomatoes because I don't like that much tomato flavor. My friend raved about the soup and immediately took a picture of the recipe with her cell phone. We all thought the soup was very good though I would have preferred it a little thicker. Next time, I wouldn't add the water and I'd add a bit more spice. Perfect dinner for a chilly Halloween.

    • bayoujen on November 14, 2011

      Don't feel like getting the blender out? No problem! Instead of 3 Cups (28oz can) of undrained canned tomatoes, substitute a 16oz can of stewed tomatoes with liquid, plus 1 can of tomato soup, and one soup can of water. Will make a rich, hearty soup and save you the trouble of cleaning the blender!

  • Greek scampi

    • BethNH on October 14, 2017

      I first made this recipe two decades ago and left a note that said "Delicious! Quick & Easy". I'm not sure why it popped into my head this morning but I looked it up , saw the short ingredient list, and decided this was dinner. This is a super quick dinner that only takes as long as boiling water and cooking pasta. This is a delicious, super simple dinner that is easy to make on a weeknight.

  • Carrot and parsley salad

    • Waderu on August 10, 2014

      Very refreshing summer salad, and great vibrant colors. Grated the carrots in the food processor and it was super easy.

    • Nancith on February 18, 2019

      Lemony, bright textural salad. Very nice next to a dish of warmer flavors. I've made it before as is, but this time threw in some golden raisins for a little sweetness which worked very well.

    • fractal on December 31, 2019

      This is a great recipe for potluck.

  • Teriyaki broiled or grilled fish

    • kimslist on September 13, 2010

      I see no reason to buy teriyaki sauce ever again. It's so simple. You don't even have to peel the ginger, just grate it.

    • Wlow on June 05, 2019

      5/19 made for kids, who loved it. Used sockeye salmon (refrigerated from Trader Joe’s), and mirin instead of rice wine and sugar. Simmered marinade for sauce at table, which was good.

  • Six-minute chocolate cake

    • kimslist on September 13, 2010

      The title is not an exaggeration (as far as prep/cleanup time goes). I don't even like cake very much, but this vegan recipe turns out moist, chocolatey, and lends itself well to many more elaborations.

    • macfadden on April 07, 2016

      This is a very, very good cake. It is moist, dense, and entirely excellent. My mom made it all the time when I was a kid and we all loved it. Easy clean-up, too!

    • Karen_S. on March 28, 2022

      AKA a depression/war cake. I've made this in a small bundt pan (6 cup), and also in my KAF tea loaf pan as well as an 8in square pan. I tried the frosting the first time but we found it too sweet and we prefer it just plain with a sprinkling of powdered sugar when served. It's nice for a small household as the cake is not too big, and without the frosting it isn't too, too sweet.

    • fractal on December 31, 2019

      Good cake. Can be made with gluten free flour if needed.

  • Peach shake

    • TrishaCP on August 04, 2020

      Creamy and not too sweet. (I added flax and hemp seeds.)

  • African pineapple peanut stew

    • tresy on January 23, 2011

      Easy to make, a surprising combination of flavors. Recipe seems to need thinning however. Consider adding some additional pineapple juice.

    • macfadden on February 10, 2018

      Very tasty. I prefer to use pineapple tidbits rather than the more mashed variety the recipe calls for.

    • CindyinOttawa on April 18, 2017

      Can be found online here: and here: Both credit the source. I've been making this for of my absolute favorites - I first started buying kale just for this recipe. If I have some kale, I can always pull this together, because I always have the other ingredients in the pantry. I sometimes use pineapple tidbits instead of crushed, which makes it less dry. Great as a main course itself, or a side, We eat it on its own, or with a grain like rice or couscous. Love it.

  • Red, gold, black, and green chili

    • eliza on January 23, 2021

      This is a great recipe! It's very easy to make if you have everything on hand, and is adaptable to a huge variety of changes. I have subtituted frozen lima beans for the green pepper, omitted the red kidney beans and added 1 chipotle chili and a teaspoon of honey to the basic recipe. The cilantro at the end is a wonderful addition. It can end up quite thick due to the wheat, so it’s a good idea to have some extra tomato juice on hand. Freezes well, very good for work lunches.

    • Wlow on September 29, 2022

      Very good with fresh corn, oregano, roasted & ground cumin. Kept mild for in-laws but added New Mexico chile powder, Cotija, avocado as garnish. AJK particularly enjoyed. Great with cornbread. Couple days ahead, sautéed onion, drained beans, cooked bulgur. Made for streamlined dinner night. Use a bigger pot than “large saucepan”— my largest saucepan barely fit chili and slowed down cooked process.

  • Caesar salad dressing

    • shastamarie on March 14, 2012

      This tastes nothing like Caesar dressing. It's fine if you're looking for a lemon-garlic dressing but it's not Caesar.

    • sturlington on January 11, 2015

      I thought this was just okay. I guess I'd rather have the hard-boiled egg crumbled on the salad rather than pureed like this.

  • Cajun skillet beans

    • sturlington on December 28, 2014

      p167. Serve with Corn Scones or Cheese Grits or over rice, with spicy kale and Coffee Ricotta Mousse. Added bacon; sausage might be nice as well. Cut recipe in half to serve 3 but used a full can of tomatoes.

    • mjes on September 09, 2021

      I laughed at myself for immediately thinking blackeyed-peas go with the molasses, butter beans go with honey. If only melding flavors together was that simple. This recipes before the vegetables cook down has nearly equal vegetables to bean which results in a very colorful dish that tastes as good as it looks.

  • Golden cheddar cheese soup

    • sturlington on December 28, 2014

      This was very good. I omitted the milk/buttermilk and pureed the soup before adding the cheese. I would like to change up the vegetables, try winter squash instead of summer squash or use a green veggie. It seems like a versatile recipe. Time to make: 35 minutes. Serve with muffins (p54-56) or Corn Scones (p53). p27

  • Tomato garlic soup with tortellini

    • sturlington on December 28, 2014

      p42. Serve with crudites or green salad. Fairly simple and easy to make but the flavor really needs punching up. I use homemade "stock" cubes instead of boullion.

    • Nancith on January 05, 2017

      Simple to make--has potential, but I agree with a previous review that the flavor needs to be kicked up a notch. I used the book's "Simple garlic broth" as suggested, but it wasn't very garlicky, or very anything, for that matter.

  • Corn scones

    • sturlington on January 02, 2015

      I thought these could have been better but my 6 year old loved them. I think I over-kneaded. Will try again.

  • Cornmeal pancakes

    • sturlington on October 07, 2015

      These need to be made small or they are too hard to flip. Very tasty with maple syrup.

    • rionafaith on August 21, 2016

      p. 298 -- Halved the recipe with no trouble. These were a tad dry, but some maple syrup on top moistens them right up. Nice variation on basic pancakes, the cornmeal adds a different flavor and gives these some pleasantly crispy edges.

  • Coffee ricotta mousse

    • sturlington on January 02, 2015

      Wow. With high-quality ricotta, this really does taste like a very rich pudding, and a little goes a long way. A nice dessert following a vegetarian meal, as indicated in the headnote. I tinkered with the flavoring, adding cocoa instead of coffee powder and a dash of kahlua. I think this recipe is very adaptable, also so quick and easy that it can be whipped up any time.

  • Honolulu skillet beans

    • sturlington on May 11, 2015

      Good flavors, but it needs a little more liquid, so I added the juice from the zested orange. If serving as a main dish, this needs some protein added. Hot dogs would probably be good.

    • fractal on December 31, 2019

      Tasty and easy to cook. I often add more pineapple than is called for.

  • Fragrant rice noodles with vegetables

    • Nancith on February 19, 2019

      I enjoyed the gentle flavors of this dish, as well as the textural contrast of chewy noodles, tender zucchini & toothsome leeks. Definitely not a flavor powerhouse, but there was something appealing about the light flavors. My husband was less impressed unfortunately. Had to use chunky natural peanut butter which made the sauce rather thin, but it still gave just enough peanut flavor plus a little crunch. Crushed red pepper flakes would be a nice addition for someone needing more oomph.

    • Wlow on December 01, 2013

      8/2013 Kids didn't like, I didn't find exciting, but maybe needed the lime peel?

  • North African cauliflower soup

    • Nancith on January 24, 2019

      Creamy, low fat, & satisfying, but needs a little boost of flavor. I didn't have fennel, unfortunately, which might have helped, but did use some coriander instead. More cumin might also do the trick.

  • Caribbean black beans

    • Nancith on June 11, 2015

      Easy to prepare with a citrusy tang from the orange juice. This would work well for a vegetarian meal, as well as with a jerked meat dish. It tasted good hot & room temperature.

    • fractal on December 31, 2019

      Easy and tasty

  • Golden Spanish rice

    • Nancith on June 11, 2015

      A good accompaniment to the book's Caribbean black beans. Must have had old annatto seeds because the oil didn't color very well. Left out the olives to suit the rest of the family. The optional tomato added a nice touch & some color. Would have like to use the cilantro, but had none.

  • Greek rice pilaf

    • Nancith on February 18, 2017

      Delicious pilaf! The combination of mint, lemon & dill was just right, with the feta adding that salty note. I used peppermint tea since I had no other dried mint, and it worked well. Made a nice side for my hubby's oregano chicken. It was plenty for me as a main dish.

    • Wlow on September 26, 2022

      Very good, cozy, with muted flavor of dried herbs, (only had dried dill) but would be more vibrant with fresh. Used less spinach and peas than called for but full amount of spinach would be better. White jasmine rice good choice. AJK liked this.

    • Dcampos on January 07, 2018

      Really enjoyed this. I will be making again.

  • Avocado corn salad

    • Wlow on August 14, 2017

      8/17 Nice change as side dish for quesadillas. Try with menu suggestion.

    • snoozermoose on August 21, 2022

      Felt like this needed something else, so I added some fresh cherry tomatoes.

  • Black beans and rice salad

    • Wlow on August 30, 2018

      8/2018 A bit dull made with dry black beans that were old when I bought them (skins broken). But added avocado, radishes, Cotija, extra vinegar, etc. to jazz it up. Kids were not interested but maybe in the future... I ended up eating the entire batch myself over several days, sometimes lunch and dinner while kids were sick! Came in quite handy actually.

  • Bulghur burgers

    • Wlow on August 10, 2017

      4/96 Impressive! 7/09 Variation with chickpeas good through too crumbly. Try suggestion to serve with roast veg salad (p. 84) 2/21 Added egg to hold together. Nice but texture but flavor not exciting. Sautéed chard food on top, olives, fennel and roasted potatoes on the side.

  • Soba noodle salad

    • Wlow on September 03, 2022

      Tried again but was a little disappointed by the dressing. Needed sugar. But simple and quick to make. Needs recommended broiled eggplant or tofu on the side.

    • Wlow on August 09, 2017

      Lovely. Also nice with julienned carrot, cucumber, edamame. Used sweet Hawaiian miso.

  • Asian cabbage slaw

    • Wlow on July 23, 2018

      Popular at book group!

  • Black bean dip

    • Wlow on July 06, 2018

      Good but rough texture (minced parsley would be better than chopped); try optional walnuts; picholine olives great on the side

  • Roasted vegetable salad with garlic and rosemary

    • Wlow on August 10, 2017

      11/02 delicious. With medium size broiler pan required two batches

  • Spicy kale

    • Wlow on January 11, 2019

      2/01 very good; 1/19 delicious even with half the onion, using Aleppo pepper and vinegar at table; would Ike to try variation with olives and h/c egg

  • Curried chick peas and tofu

    • Wlow on February 03, 2018

      My husband and I liked this when we were in our 20s (note at time “simple, good”). But then got a little bored with it. Just tried it again for kids and it was just OK. Still has potential (especially for children) but needs more seasoning.

    • Wlow on December 11, 2020

      Tried again after nearly 3 years and all craved more seasoning—another time maybe even half again as much of the spices. Perhaps home-cooked chickpeas would add flavor too. Needs full amount of fresh (or canned tomatoes). Tomato paste doesn’t cut it, in part because flecks or red and juices from tomatoes are so nice in the dish.

  • Pasta with spicy cauliflower

    • Wlow on August 10, 2022

      Garnishes on the side as usual, plus pecorino for grating and TJ’s tapenade. Worked well for elderly MiL: (no olives or pickles) just cheese, extra raisins & ketchup!

    • Wlow on December 01, 2016

      Had been making this for 5 years before kids and really liked it, leaving out the olives and wine for husband (subbed balsamic vinegar later for myself I think). Used suggested Sicilian additions of currants/raisins, pine nuts and capers for myself as garnish. First child hated tomatoes in the dish and no one but me has been keen on cauliflower, so shelved recipe for years. Tried again with sauce on the sauce on the side so kids could choose how much to put on the pasta, with all the garnishes (including bread crumbs and parsley) in little bowls, which the kids love. Worked for the tomato-averse son, though he added almost no sauce but was extremely proud of himself for trying it. A qualified success!

    • Wlow on May 24, 2019

      5/2019 made again with garnishes and sauce itself in little bowls. Didn’t have black olives, wondered which type would be good. Another recipe on EYB calls for Gaeta which I’ll try if I can find them... more recipes include anchovies, which would be good if one is not trying making it vegetarian, and others use sun-dried tomatoes which I think I’ll try sometime too. Like ratatouille, I find this sauce fabulous eaten cold. Why don’t I make this more often?

    • Wlow on February 01, 2020

      Finally a success for all—kids now 10 and 14. Husband gave it an A. Best with even balance of onion/tomato and cauliflower. Capers, sun-dried tomatoes, pine nuts, bread crumbs all in little bowls on side.

    • Meags on January 05, 2022

      This was delicious! I made it the first night with a can of diced tomatoes and I used kalamata olives. The second night I followed the book's recommendation and mixed the leftover pasta and sauce together, then stirred in some cheese (a little gruyere and parmesan). Baked it in a greased casserole dish at 350° for about 25 minutes. Fantastic!

  • Curried fried rice

    • Wlow on August 01, 2015

      1st time delicious though son didn't like "red stuff" and eggs, but 2nd time just odd with curry powder instead of Thai curry paste, lemon instead of lime, fresh instead of canned tomatoes, neither child liked red stuff and none of us liked it much at all.

  • Pad Thai

    • Wlow on July 06, 2018

      10/99 good; 10/01 “but not great” —tried using fish sauce and fresh chile

  • Spicy corn quesadillas

    • Wlow on July 27, 2018

      12/02 delicious 11/11 kids loved! (With soft “handmade-style corn tortillas”) 8/13 fresh corn! Delicious with cream cheese but too rich (best as appetizer) 11/14 both kids liked —mozzarella (less for T), green onion, ground CA chile, frozen corn, corn tortillas 6/17 approx with zucchini instead corn very good (raw milk cheddar, ground California chile)

  • Cottage cheese apple pancakes

    • Wlow on December 28, 2013

      Interesting but a little too tangy perhaps? Would vary with the apple, but used Fuji, which is pretty sweet. Leftover batter more mellow. Cottage cheese tended to burn a bit.

    • macfadden on March 18, 2014

      I used white whole wheat flour instead of all-purpose, and a Granny Smith apple. I thought the flavor was nice, but I might use a little less nutmeg next time. However, they got very dark brown before the insides approached doneness, which was not a problem for me, but might put kids off.

  • Asian-style frittata

    • Wlow on December 07, 2022

      3/2001: rough approximation = good; 4/2003: better though needed more salt. Don’t overcook the sauce. Add scallions after cornstarch.

  • Green bean pesto salad

    • shamby on August 16, 2013

      page 130

    • dgiles on March 26, 2022

      I was planning to make green beans 2 ways, but I didn't have as many green beans as I thought. So I combined the veg from this recipe with the vinaigrette from Not Your Mother's Green Beans from the same cookbook. I used Mutti tomato vinegar and added a good TBS of prepared pesto. I tossed all the veg with the vinaigrette and it was amazing.

  • Greek-style cannellini and vegetables

    • macfadden on February 25, 2015

      This is delicious! I had to leave out the mint because I didn't have any and substituted pinto beans because I was out of cannellini beans, and it was still fantastic. It tasted rich and buttery though it only had olive oil.

  • Black-eyed peas with spinach

    • Hawley on October 28, 2015

      For something this simple, it was pretty tasty. Added a few shakes of Penzeys Mural of Flavor. Served it with M'hamsa couscous, which is more salty than the typical couscous so good with lightly seasoned foods.

  • Shrimp bisque

    • mharriman on March 17, 2021

      Over the top incredible! I’ve eaten many a seafood bisque soup in restaurants but never one this delicious. This was very easy to make. I made it mid-day, cooled it, and reheated over low heat at dinner time. Changes and choices: I used large shrimp since that’s what I had. I cut them in half which suited us fine. I chose vegetable stock over water for a more robust flavor. I also had to use 1/4 c. Of heavy cream because I only had 3/4 cup of half n half in my fridge. We especially liked that it wasn’t a completely puréed soup. The shrimp and onions floating in the soup made it a great main meal. Served with a spinach with strawberries salad and a baguette.

  • Spaghetti with zucchini and lemon

    • mharriman on November 25, 2021

      I wanted to make something on the light side the day before doing more eating than usual, and this was perfect. My husband and I liked this very much. I Used 5 1/2 oz of linguine and 2 medium regular size zucchini. I cut the zucchini in two pieces horizontally and then sliced them into matchsticks; Juiced 1/2 of a large lemon, grated 1 1/2 cups of Parmesan- Reggiano cheese. For me, the amount of cheese was a bit over the top but my husband loved it. Served with a green lettuce and tomato salad. California Sauvignon Blanc (Benziger) went well with this recipe.

  • Winter vegetable stew

    • afarmsong on July 13, 2014

      This was horrible, I tried really hard to save it, but it went straight into the compost pile.

  • Moosewood fudge brownies

    • fractal on December 31, 2019

      Favorite brownie recipe.

    • Meags on August 24, 2022


  • Broccoli-tofu stir-fry

    • fractal on December 31, 2019

      Often use the sauce for usual stir fry. Good to have the tofu as without it the sauce can be a bit much.

  • Pasta fresca

    • fractal on December 31, 2019

      Tasty although I have had a clumping problem with the fresh mozzarella.

  • Red lentil soup

    • fractal on December 31, 2019

      Simple and tasty recipe. Could use a little more spice.

  • Sweet peppers soup

    • fractal on December 31, 2019

      I make this every fall when the red bell peppers are in the farmers market. Very tasty.

  • Caribbean fish in a packet

    • sdutton on July 16, 2020

      Simple and delicious. The recipe says to use tomatoes or peppers. We used both because I had over-ripe tomato and a pepper on hand.

  • Mockamole

    • Shelmar on September 05, 2019

      Very disappointing, lemony tofu diluting a single avocado. There's much better guacamole recipes out there, and much better use of avocado.

  • Miso sauce

    • Meags on December 11, 2021

      Great sauce! I used as stir fry sauce with broccoli and carrots.

  • Sweet potato salad

    • Meags on January 10, 2023

      This was really tasty! I used Japanese sweet potatoes from Trader Joe's because I don't like regular sweet potatoes. I will definitely make this again! The combination of the acidic/sharp cider vinegar and Dijon go perfectly with the honey. Next time I'll add a little less honey - just for cutting back on sugar, not because it tasted too sweet.

  • Mexican tomato lime soup

    • Meags on May 30, 2023

      This is a fantastic tomato soup recipe.

  • Apple-celery en bleu

    • Meags on August 15, 2023

      Delicious! I used feta, balsamic vinegar and skipped salt and pepper.

  • Eggplant mykonos

    • Meags on November 24, 2021

      This is a good fall and winter dish. Don't skip the feta. It really makes the dish.

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Reviews about this book

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Reviews about Recipes in this Book

  • Gingered greens and tofu

    • Lisa is Cooking

      The chili oil and sliced fresh chiles gave it a good punch of spice, and the marinade became a delicious sauce for the dish. I’m glad I finally pulled that book off the shelf again.

      Full review
  • Tunisian vegetable stew

    • Lisa Is Cooking

      The diversity of textures, the bright lemon in combination with the spices...the tanginess of the feta, and the crunchy almonds all made this a surprisingly delicious and enjoyable dinner.

      Full review
  • Risotto with carrots and feta

    • Eats Well with Others

      ...more of a Greek take on the Italian classic. A bit tangy from the feta and lemon, woodsy from the dill, and a hint of sweet from the carrots. It's got all the creaminess you need and then some.

      Full review
  • ISBN 10 0671679929
  • ISBN 13 9780671679927
  • Linked ISBNs
  • Published Apr 01 1994
  • Format Paperback
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher Fireside
  • Imprint Fireside

Publishers Text

Winner of the 1995 James Beard Award for Best Vegetarian Cookbook

Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience-over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort.

This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion.

Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking.

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