Ratatouille is a rustic garden dish. It’s meant to be fast and savory without a lot of flair. Making it fancy is putting lipstick on a pig. Anyone who says different’s a poseur. [So there!]
The following is a basic recipe. It can be spiced up by adding bell pepper and garlic or a hot pepper. But remember, overcomplicating this recipe will destroy it. It will look prettier but taste worse.
Filed under Sides, Vegetarian
Frittata’s nothing more than a quiche without crust. But its eggs. And the weird thing about eggs is that, even though they can be made any one of a thousand ways, people are fixated on what they consider to be the best way to cook them. Don’t believe me? If you’re ever in a room with two cooks, ask them for guidance on the best way to poach an egg. Just don’t do it when kids are around.
So play with this and come up with something that works for you. The neatest thing about this recipe’s that, with a little practice, it can be done entirely on autopilot and early in the morning.
Filed under Main Courses, Vegetarian
Filed under Baking, Table Daughter, Vegetarian
This is another great addition for the holidays. It’s also deceptive. Fillo pastry is easy and forgiving, and a selection of robust vegetables and spice provides an illusion of complexity.
deceptively easy
In addition, fillo is vegan. This can serve as a main course for vegetarians or a side for everyone else.
Filed under Main Courses, Sides, Vegetarian
For most large gatherings and holidays vegetarians have to suck it up – they’re lucky if there are enough sides at a meal to put three colors on a plate. This dish adds variety to the meal and doubles as a main course for vegetarians or a side for meatetarians.
great as a main course or side dish
If you’re cooking for vegans, you can substitute vegetable stock and olive oil for butter and cream in the mashed potatoes.
Filed under Main Courses, Sides, Vegetarian
Food processors cut down the prep time for this from hours to minutes. Potato pancakes, or latkes, are great as a main course or side. And like anything fried, they’re just as good as leftovers.
an all-time favorite
Filed under Main Courses, Sides, Vegetarian
There are two rules for any stew: cook aromatics first (in this case celery, carrot, onion & garlic) and use dry wine. And here’s a personal preference…. Use root vegetables for thickness instead of a roux or corn starch.
crusty bread completes the meal
This is a basic recipe. The essentials are aromatic vegetables, stock and wine. The rest is up to your discretion. You’ll want to make more than you can eat immediately so that there’s something in the freezer for later.
Filed under Main Courses, Soups & Stews, Vegetarian
Ever get too much garlic and wonder what to do with the excess before it turns? Try making garlic & olive oil dipping sauce. It will last for months in the fridge without loosing flavor or texture. You can use it as a condiment on bread, a marinade for meat or poultry, or a substitute for pesto in pasta.
the perfect use for aging garlic
Filed under Condiments, Vegetarian
Served warm in the winter or cool in the summer this is a prince among comfort foods. If you use a store-bought crust this can be ready in 40 minutes, add another 30 minutes for the adventure of making your own crust. Either way it fits well with a busy schedule.
Filed under Baking, Main Courses, Vegetarian
45 minute for delivery? It takes about the same time to make one and it won’t run you $19.99. This recipe calls for fresh tomato instead of sauce. You should play with the ingredients to find a mix of toppings that works for you.
takes about an hour and there's no need to tip
Filed under Baking, Main Courses, Vegetarian
