Articles tagged with: Vegetarian

Alice Medrich's Cocolat House Truffle 6.0

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

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

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, Main Course, Recipes, Sauces & Condiments

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...

Sicilian Baked Apples

on Friday, 01 December 2017. Posted in Holidays, Desserts, Recipes

This recipe from Sicilian fruit preserves company Marchesi di San Giuliano makes a wonderfully simple ending to a fall dinner or Thanksgiving feast. We've suggested using Sicilian Mandarin Marmalade, but any of their organic citrus marmalades would be delicious. Recipe courtesy of...

Broken Tomato Halves (Spaccatelle di Pomodori)

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

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...

Smashed Cucumber Salad with Spicy Gochujang Dressing

on Thursday, 17 August 2017. Posted in Appetizers & Starters, Salads & Dressings, Vegetable & Side Dishes, Recipes

Crunch, crunch, mmm!  Warning: This super crunchy, spicy, sweet and savory salad is addictive. The fiery dressing—bolstered with umami-rich Korean Gochujang Fermented Chile Paste—is tamed by cool, refreshing cucumbers and tangy rice wine vinegar while a generous sprinkling of toasted...