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Articles tagged with: Vegetarian

Asparagus with Spring Onion Vinaigrette & Wild Fennel Pollen

on Monday, 25 March 2019. Posted in Appetizers & Starters, Salads & Dressings, Vegetable & Side Dishes, Recipes

Asparagus with Spring Onion Vinaigrette & Wild Fennel Pollen
This spring-forward dish is inspired by classic Asparagus Mimosa, a beloved French starter of blanched asparagus topped with a simple vinaigrette and sieved hard-boiled eggs. Our take keeps things traditional with one secret addition: Wild Fennel Pollen. This fragrant Tuscan spice adds instant...

Spiced Whole Roasted Cauliflower with Green Herb Yogurt Sauce

on Thursday, 14 February 2019. Posted in Vegetable & Side Dishes, Recipes, Main Course

Spiced Whole Roasted Cauliflower with Green Herb Yogurt Sauce
Move over meaty mains, there is a new showstopping centerpiece in town. Slathered in a fragrant, smoky spice paste, these whole heads of cauliflower become tender in the center with a burnished, caramelized exterior. What makes this vegetarian dish even more wow-worthy? A punchy, vibrant herbed...

Alice Medrich's Cocolat House Truffle 6.0

on Thursday, 07 February 2019. Posted in Recipes, Desserts

Alice Medrich's Cocolat House Truffle 6.0
Alice Medrich is widely credited with introducing the chocolate truffle to the United States, over 40 years ago, when she began selling them at her influential dessert shop, Cocolat. The world of chocolate has evolved since then, and this new version reflects those changes and other culinary...

Vegan Mustard Seed Oil Aioli

on Wednesday, 04 April 2018. Posted in Recipes, Sauces & Condiments

Vegan Mustard Seed Oil Aioli
You won’t believe this vegan aioli—adapted from J. Kenji López-Alt’s “Easy Vegan Mayonniase” on Serious Eats—is actually vegan. The key is a combination of Dijon mustard, aquafaba (the liquid from canned chickpeas) and a few actual chickpeas to create a foolproof emulsion without...

Umbrian Lentils with Roasted Cauliflower, Carrots & Carrot Top Chimichurri

on Friday, 05 January 2018. Posted in Vegetable & Side Dishes, Recipes, Main Course, Sauces & Condiments

Umbrian Lentils with Roasted Cauliflower, Carrots & Carrot Top Chimichurri
Umbrian lentils—grown in the rolling hills of Umbria—are loved by chefs and home cooks alike for their rich, nutty flavor, supple texture and ability to hold their shape after cooking. Plus they are packed with nutrients, chock-full of fiber and lean protein—making them the ideal for...

Broken Tomato Halves (Spaccatelle di Pomodori)

on Thursday, 05 October 2017. Posted in Appetizers & Starters, Vegetable & Side Dishes, Recipes

Broken Tomato Halves (Spaccatelle di Pomodori)
At Masseria Mirogallo, a beautiful family-run farm in Lucania, this recipe is often made for a quick, filling lunch. Spaccatelle, derived from spaccare, means “to break, smash, or divide,” and is the key to this simple dish. Cut whole peeled tomatoes in half, discard the seeds, and scatter on...