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Moosewood Restaurant New Classics: 350 Recipes For Home-Style Favorites And Everyday Feasts by Moosewood Collective

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Notes about this book

  • Eat Your Books

    2002 James Beard Award Nominee

  • Eat Your Books

    2002 James Beard Award Nominee

Notes about Recipes in this book

  • Fennel leek soup

    • wester on September 03, 2010

      There was nothing special about this soup. It wasn't creamy, it didn't have a distinctive flavor, and it looked a bit muddy. When I think of all the other lovely things I could have done with these vegetables, this is not one I'm going to repeat.

  • Fennel leek mashed potatoes

    • wester on September 30, 2010

      The fennel adds a nice touch, but not enough to really lift this out of the ordinary.

  • Apple pie à la mode drink

    • wester on September 03, 2010

      Nice creamy "apple pie" flavor. Really easy to make. It separates a bit after a while, so it's better to drink immediately after making it. I would also put in a bit more milk to make it creamier, but this way it's great too.

  • Autumn smoothie

    • wester on October 09, 2010

      Nice. Sweet. Creamy. And not much more.

  • Blueberry and buttermilk falls drink

    • wester on July 03, 2011

      I didn't much care for this. The color is very pretty, but the taste isn't that special and I didn't like the mouth feel much either.

  • Cabbage and noodles

    • wester on September 03, 2010

      OK, but not great. Needs some caraway seeds. And maybe a bit more (yes, even more) butter. It needs a lot of stirring to prevent scorching.

    • Nancith on April 07, 2016

      We found this to be pretty delicious. There was not problem w/ scorching as the previous reviewer had, but perhaps my nonstick skillet had something to do with that. I think next time less noodles would be my preference.

  • Moroccan roasted vegetables

    • wester on September 03, 2010

      This was a good twist on roasted vegetables. Fragrant but not too hot. Easy to make, but do take care you mix well, and don't underestimate the time that cutting all those vegetables takes. I served this with couscous with raisins and flaked almonds (as suggested in the book) and it was a great combination. I think it does not matter that much which vegetables you use for this. I left out bell peppers and replaced the sweet potato by thinly sliced normal potato, and the result was fine. There is a very large amount of spices here (almost three tablespoons in total) but that worked out fine. I did find it was a bit too salty, though. Next time I'll halve the amount of salt.

    • RandyP on August 02, 2011

      (4 of 5) I agree with Wester, a good twist on roasted vegetables, fragrant but not hot. I added toasted quinoa, for a good vegetarian dinner. This will be added to the normal rotation.

    • krobbins426 on February 19, 2013

      I served over quinoa with currants and topped with toasted pine nuts. I had goat cheese over mine, my husband did not. He thought the seasoning was "too intense," but the goat cheese seemed to help. I suspect it was the salt. I used about 1 1/2 tsp, since I used canned chickpeas, but it was still way too salty.

  • Pine nut pasta cavalfiore

    • wester on September 03, 2010

      Very good. Pasta with cauliflower and Sicilian influences: pine nuts, currants, saffron. I prefer using both grated cheese for saltiness and fried bread crumbs for crunch. I don't know what kind of dried tomatoes they are used to, but mine certainly don't mimic anchovies. I actually might put a couple of anchovies in if I make this for non (or demi)vegetarians. And I don't know where they got the 1 1/4 hour cooking time. I took a very leisurely 3/4 hour and I think it can be done in 1/2 hour.

  • Summer melon salsa

    • wester on September 03, 2010

      Sweet and spicy, very fragrant. It reminds a bit of Thai food, probably because of the basil&lime&ginger combination. The only problem is I don't really know what to serve it with. The suggested beans mainly reminded me of the beans with pineapple I used to eat as a student, and I'm not sure fish would fare much better, although it would very much depend on which fish. Just some taco chips? A chunk of feta and some nice bread? I'll let you know when I find something.

    • sturlington on July 13, 2014

      Due to the bounty of summer, I added a very ripe avocado and a cucumber to this. Tastes very fresh, like summer in a bowl. I'm planning to serve it with pita chips as an appetizer; also might eat as a side salad for lunch. p381

  • Vegetarian pozole

    • sgump on June 17, 2010

      Quite delicious! I first made this dish on February 14, 2008; I used butternut squash. Yes, it took a while (what with all the vegetable prep work), but it makes quite a large quantity. The finished dish is incredibly colorful--especially if you use a mix of red and green bell peppers--and flavorful. I subsequently made it later for my parents, and my mother (who does not like spicy foods) did not find the chipotle to be too hot.

  • Drunken beans

    • sgump on June 17, 2010

      Just lovely. I first made this dish on February 16, 2008, using a 12-oz bottle of New Glarus "Spotted Cow" ale (apparently brought by a visiting friend). Delicious. I enjoyed it atop brown rice; and leftovers were quite nice, too--but I'd definitely recommend doubling the recipe, since a hungry soul could almost consume the lot of it!

    • krobbins426 on February 16, 2013

      I only had a Bud Light Platinum when making this recipe. We served it alongside some spinach with cumin and garlic and atop tortillas with a little cheese and sour cream. The sour cream truly finished the dish.

  • Portabello reuben

    • radishseed on October 22, 2013

      Yum, I love this sandwich. Sometimes I make this Reuben with Tempeh Strips in a Smoky Molasses Marinade (from Vegetarian Cooking for Everyone) instead of mushrooms.

  • Roasted vegetables for pasta

    • MMarlean on July 31, 2010

      This was excellent! Served over lemon-pepper spaghetti. Added approx. 2T more olive oil and 2 extra cloves of garlic, and saved some of the oil mixture for over the spaghetti instead of a sauce. Used ground fennel from Penzey's. It really added to the flavor. Added grated parmesan cheese.

  • Vegetable rolls

    • RandyP on August 01, 2011

      If not vegetarian, shrimp would be a nice addition.

  • Curried lentil dip

    • RandyP on August 01, 2011

      4 star - If served hot, this makes a nice curry soup. Do not skip the raisins they add a nice sweetness.

  • Caribbean sweet potato gratin

    • chriscooks on August 01, 2011

      A good one. Needs hot spices. Lite coconut milk works. Chard is OK instead of spinach -- needs more greens than the recipe says. This is a very forgiving recipe and is delicious.

  • Polenta cutlets with olives

    • chriscooks on August 01, 2011

      Pretty good. If you don't use instant grits/polenta, wait till the end to add the tomatoes and olives. Otherwise they will be mush.

  • Savory cheddar thyme biscotti

    • chriscooks on August 01, 2011

      Not very cheesy even with extra sharp cheddar. try Romano? Add cayenne. Could make 2 narrower logs.

  • Black Forest biscotti

    • chriscooks on August 01, 2011

      If dried cherries are pliable, don't need to soak them, but add 1-2 T H2O to batter. Could make 2 narrower logs

    • michalow on July 29, 2017

      This is a pretty dry biscotti, which some people won't like, but it's perfect for dunking in a cup of coffee. I used white whole wheat for about half of the flour, and subbed slivered almonds for half of the chocolate. Satisfying without being overly sweet. Will make again.

  • French-style sandwich

    • krobbins426 on December 30, 2013

      Super easy and light dinner for the kids and myself after a long day. We skipped the arugula because I was out and just used regular sandwich bread. I'd consider roasting the onions longer next time so that they have more color. 15 minutes is plenty for the apples and mushrooms. I didn't have gruyere, but fresh mozzerella was nice and creamy under the veggies and tasted fine with the dill mayo.

  • Apple onion cheese gratin

    • krobbins426 on March 03, 2013

      Nice comfort meal. I left out the walnuts because of my daughter's allergy. I think it would have added an important textural and taste element.

    • macfadden on February 23, 2017

      I couldn't quite decide if I liked this or not, though my test subjects made agreeable comments about it. I used Granny Smith apples for their tartness and firmness, but even so I found the combination of flavors (sort of apple cobbler with onion and cheese) a bit distracting. I did reduce the breadcrumb layer a bit and found about half the cheese was plenty.

  • Black bean and sweet potato hash

    • krobbins426 on April 06, 2013

      Used canned mild chiles + 1 chipolte in adobo. Added splash of chicken broth during final simmer with beans. Added scallions and chopped cilantro after cooking. Mashed and used to fill tortillas, fajita style.

    • sturlington on December 10, 2014

      Quick and easy. Liked the addition of orange juice. Omitted the corn as I had none. Served with a fried egg on top.

    • macfadden on September 18, 2016

      The toppings make a big difference here. I thought it was pretty ho-hum until I added the sour cream and cilantro; then it was pretty good.

  • Red and green sopa seca

    • chez_stutters on July 15, 2011

      Replace tortillas with corn chips: bit salty but better than using flour tortillas, which go mushy.

  • Mexican red rice

    • michalow on January 05, 2013

      This is decent, nothing special but fine if served with something spicy and flavorful. I think some minced celery would add a missing note here.

  • Pasta with zucchini and mascarpone

    • michalow on July 02, 2017

      This is tasty as a side, but much too rich as a main dish. The lemon is essential.

  • Apple zucchini muffins

    • sturlington on November 12, 2014

      This was an easy muffin recipe to make that everyone liked. Good for breakfast or on-the-go snacks. Seems healthy because there is no butter or oil. I substituted rolled oats for the oat bran. p28

  • Maple nut granola

    • sturlington on January 01, 2015

      I adapted this recipe a great deal, but I liked the results. I cut amounts down to fit on one baking sheet (about 2-1/2 cups oats), adding 1/2 cup nuts and 1/2 cup sunflower seeds, plus coconut and dried fruit (after baking). I used smaller amounts of oil and syrup (subbing blueberry-apple syrup), and I think it can be cut still further to lower the calorie count. An easy recipe that can be made as needed.

  • Lemon ricotta pancakes

    • sturlington on June 07, 2015

      These are very rich and filling. Good with strawberry syrup in place of the blueberries.

  • Huevos rancheros

    • sturlington on October 13, 2014

      Good and easy. Recipe includes tips for making quick homemade salsa to go with. Especially nice with Skillet Black Beans. p56

  • Quick cinnamon biscuits

    • sturlington on February 14, 2014

      Made for valentines day breakfast. A bit too much nutmeg. Everyone enjoyed. p59

  • Carolina vegetable soup

    • sturlington on August 10, 2014

      This turned out really great. The barbecue sauce was a nice "secret ingredient" and unexpected. I also added a bit of sherry vinegar at the end, which brightened it up. I took the vegetables list as suggestions rather than requirements, and even though this is a vegetarian soup, I added some bacon because I thought its smokiness would complement the BBQ sauce. Leftovers kept well. I will add this to my regular rotation. p71

  • Spicy broccoli soba sauté

    • sturlington on October 22, 2014

      I understand this is meant to be a side, but I wanted it to have more heft. Also, I don't like to dirty two pots to make a side, so this one probably won't go into regular rotation.

  • Basic skillet black beans

    • sturlington on October 13, 2014

      Very easy and adaptable as either a side dish, main dish, or tortilla filling. Can use canned beans. Serve on rice, polenta or grits. Top with salsa, cheese or sour cream. Can substitute orange juice or canned tomatoes for the liquid. Add vegetables, or use for soup or taco filling. p317

  • Gingered salmon-in-a-packet

    • sturlington on October 22, 2014

      OK, not particularly great.

  • Yogurt tahini dressing

    • sturlington on February 17, 2015

      This dressing is very thick. That may be due to the brand of yogurt I used. I tried to thin it with a little olive oil and a little milk. I think the milk worked better. This makes a really good dip for crudites.

  • Sour cream and onion dip

    • sturlington on December 26, 2014

      I made this with all sour cream for a Christmas party "emergency" when someone forgot the traditional Lipton's onion soup mix. Everybody loved it. The whole bowl disappeared. I added a couple of teaspoons of Italian dressing mix (Penzey's) to approximate the soup mix and could have added more. I also think a tablespoon of vinegar would be a nice addition. I will experiment with different ratios of yogurt to sour cream in the future, but this recipe will go into heavy party rotation.

  • Sweet potato and zucchini frittata

    • sturlington on January 08, 2015

      Takes over 1 hour to cook.

    • Nancith on May 11, 2018

      Lovely flavor in this dish, mellow but savory. The smoked cheddar really adds to the dish. I added some asparagus that needed to be used & subbed in a leek for part of the onion. Also the 8 oz of cream cheese called for seemed very extravagant, so I cut it back to 4 oz & it worked fine. My version only took the required time of 40 minutes in the oven.

  • Dressed-up salmon cakes

    • sturlington on May 29, 2014

      Easy to make and everyone enjoyed, which is not always a given for fish. I have frozen the extra so we'll see how they keep. p266

  • Baked ziti with roasted peppers

    • sturlington on November 12, 2014

      Good and easy. I left out the peppers this time. Also omitted the goat cheese and added in some Parmesan instead. Cut the recipe in half, which made enough to feed my family and leave leftovers for another dinner for all 3 of us. p276

  • Chilean bean stew

    • sturlington on October 22, 2014

      A very tasty recipe, especially with cheddar sprinkled on top. Cut back on cayenne as it does get a bit spicy. p304

    • macfadden on April 17, 2014

      This is my favorite stew recipe. I wasn't sure it would be good at first, but I made it because I had all the ingredients on hand. It isn't very photogenic, but it is delicious. I like Trader Joe's frozen sweet corn for this, but fresh corn is traditional for the Chilean dish it's a variation of, porotos granados. I made it without the cayenne the first time for some spice-sensitive eaters, and found I prefer it that way.

  • Potato Florentine soup

    • sturlington on January 14, 2015

      I left out all the cheese and garnished with a little grated cheddar instead.

  • Zero soup

    • sturlington on February 18, 2015

      This is an easy, adaptable recipe, useful for using up those odd bits of vegetables after preparing a couple of meals. I like the additions of soy sauce and vinegar, which add some brightness and depth to what might otherwise be a boring soup. If I am eating this as a meal, I do need some protein, so I substitute one can of beans for half the tomatoes. Even though this is called "zero" soup, I think it does need some fat, not only for flavor but also because vitamins are absorbed better when eaten with fat. Throwing in some bacon does the trick, or just stir in a pat of butter or a glug of olive oil before serving.

  • Green bean and walnut salad

    • sturlington on November 15, 2014

      I thought this was a really great salad. I cut the amount of oil in the dressing but kept proportions the same.

  • Roasted vegetable quesadillas

    • sturlington on October 22, 2014

      Can vary the veggies, making this an adaptable recipe. Goes well with soup. p163

  • Hoisin dipping sauce

    • sturlington on January 07, 2014

      Used for a veggie dip. Tasty.

  • Three peppers cabbage slaw

    • Nancith on September 12, 2018

      A bright, flavorful and colorful slaw! The vinaigrette really makes this flavor-wise; the white balsamic and lemon make a nice combination. Slicing the veggies thinly also creates a nice texture. Good for a potluck.

  • Pasta with easy summer sauce

    • Nancith on July 12, 2016

      Really delicious and would be even better with garden tomatoes. I lightly sauteed the red onions & garlic, since raw sometimes is too much for me, and at the black olives on the side, to please my non-olive-loving family. Definitely a keeper.

  • Israeli za'atar salad

    • macfadden on September 14, 2016

      This salad was fine served inside a pita with chickpeas, as suggested in the description, but there was way too much dressing and there was lots of dressing/juice left in the bottom of the bowl, and not so much clinging to the salad. Maybe de-seeding the tomatoes, salting the cucumbers and letting them sit for a bit, and using less dressing would make it less watery.

  • Scandinavian slaw

    • macfadden on September 12, 2016

      Wasn't a big fan of the fennel here and would leave it out next time, but everything else was fine. Also, I cut the cabbage too thickly and it was kind of a pain to chew. Moral of the story: cut your cabbage as thinly as possible, with a food processor if you have one. And you don't have to bother peeling the apples.

  • Italian gratin

    • macfadden on February 10, 2017

      The onions were under-cooked and the layer of breadcrumbs was very thick. Also a bit bland.

  • Instant tamale pie

    • macfadden on February 09, 2017

      DRAIN THE BEANS! The recipe says not to, but including their liquid gives the topping an unfortunate texture. With this slight modification, it is a very convenient and delicious dinner that I make frequently.

  • Italian bean and squash soup

    • MargaretM on September 27, 2016

      Red pesto should read red pepper flakes, I think.

  • Flaxseed banana bread

    • trmarvin on November 15, 2017

      Banana is a great substrate for adding oatmeal flour, WW, and flaxmeal - really not noticeable, and actually the texture is a plus.

  • Pear chocolate almond muffins

    • Babsadon on October 18, 2017

      This recipe is not listed in the index. It is a variation of the Moosewood muffins. See p.27

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  • ISBN 10 0609802410
  • ISBN 13 9780609802410
  • Linked ISBNs
  • Published Nov 15 2001
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Random House USA Inc

Publishers Text

After working and cooking together for more than 25 years, the members of Ithaca's famed Moosewood Collective know more than a little something about what food makes people happy. This collection present more than 350 tried-and-true favorites that have stood the test of time to become mealtime classics.

Not since their phenomenally successful Moosewood Restaurant Low-Fat Favorites has Ithaca, New York's, famed Moosewood Collective assembled such a comprehensive and appealing group of recipes - all brand new. Crowd-pleasing fare like Moosewood Muffins, savory risottos, satisfying main-dish salads, and two dozen one-dish meals are just some of the standout recipes in this indispensable collection of easy-to-make dishes.

As always, Moosewood Collective's enticing, flavorful fare draws on a diversity of culinary traditions. The flavors of Asia, Africa, Europe, and the Americas make for food that is up-to-date and exciting. Complete with fascinating bits of multicultural food lore, time-saving tips, and interesting side notes gleaned from The Collective's many years as culinary pioneers, this cookbook is an essential resource for every contemporary cook.



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