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

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Notes about this book

Notes about Recipes in this book

  • Black bean soup

    • 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!

  • 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.

  • Banana muffins

    • mel412 on August 27, 2010

      R loved the chocolate chips we added!

  • 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.

  • 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.

  • Green bean pesto salad

    • shamby on August 16, 2013

      page 130

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Pasta with spicy cauliflower

    • 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!

  • 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.

    • CindyinOttawa on April 18, 2017

      Can be found online here: http://www.veganconnection.com/recipes/african_stew.htm and here: http://www.veganconnection.com/recipes/african_stew.htm. Both credit the source. I've been making this for years...one 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.

  • Tunisian vegetable stew

    • 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.

  • 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.

  • 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.

  • Fragrant rice noodles with vegetables

    • Wlow on December 01, 2013

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

  • 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.

  • Sweet potato quesadillas

    • Hazel on January 23, 2010

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

  • 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.

  • 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.

  • 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.

  • 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!

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Reviews about this book

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Reviews about Recipes in this Book

  • 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
  • Language English
  • Countries United States
  • Publisher Fireside
  • Imprint Fireside

Publishers Text

150+ fast & easy recipes plus info on special diets (nondairy, vegan), kid-pleasers & entertaining 416 pgs.

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