Potter Clarkson - Moosewood Restaurant New Classics

Joan Adler, Ned Asta, Michael Blodgett, Laura Branca, Dave Dietrich, Tony Del Plato, Linda Dickinson, Susan Harville, David Hirsch, Nancy Lazarus, Neil Minnis, Eliana Parra, Sara Wade Robbins, Wynelle Stein, Maureen Vivino, Jenny Wang, Lisa Wichman, and Kip Wilcox.

Copyright 2001 by Moosewood, Inc.
Photographs copyright 2001 by Dorothy Handelman
All rights reserved.

Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
www.crownpublishing.com
www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Penguin Random House LLC.

Design by Jay Derevjanik

Library of Congress Cataloging-in-Publication Data
Moosewood Restaurant new classics: 350 recipes for homestyle favorites and everyday feasts / by the Moosewood Collective.
1. Vegetarian cookery. 2. Cookery (Natural foods) I. Moosewood Restaurant.
TX837.M6745 2001
641.5636dc21

2001034355

ISBN9780609802410
eBook ISBN9781101905104

v3.1
a+prh

Over the years, weve written a lot of cookbooks, but as you might imagine, each one is unique and seems to take on a character and a life of its own. Different Moosewood Collective members are at the helm at different times, and we keep churning out foodalways new and unique. Two things stay the same: Theres lots of cooking and lots of writing.

Two other things for which we are grateful beyond words also stay the same: our literary agents and our editor. Like anchors, Arnold and Elise Goodman, our agents, coach us and coax us, encourage us and challenge us, laugh with us and eat with us, and never let us down. Sixteen years and still counting. We thank them for their constant backing, flexibility, and openness to change, and for their continuing effort to know us all both as a group and as individualsnot so easy.

Pam Krauss, our editor supreme, is a wizard of words and can turn a dull sentence into a shimmering metaphorical allusion with a simple turn of phrase. Her eye for detail doesnt miss a trick, making us rise to the crisp and clear. We fully appreciate her creativity, vision, and ability to competently steer the boat if it veers off course. She has been a unswerving fan of Moosewood food from the start and we couldnt do without her.

Thanks also to our amiable and innovative book designer, Jan Derevjanik, who has done a fabulous job, and the rest of the Clarkson Potter staff for their contagious enthusiasm and careful work.

Thanks to Dorothy Handelman for taking the time to come to Ithaca, for arranging the photo shoots in creative and fun settings, and for getting us to smile at exactly the right moments.

Last, but not least, we want to thank our friends, families, neighbors, fellow workers, and customers, who always love to be in on the recipe testing and always have an opinion. We need your mouths, stomachs, palates, minds, feedback, and loving inspiration. Thank you, from all of us.

contents

Weve always been proud of the recipes that make their way into our cookbooks, surviving multiple rounds of testing and the scrutiny of both our customers and our friends and family. In our humble opinions, however, the collection you hold now is destined to become dog-eared. These are recipes that were convinced will become classics, dishes so good that youll make them again and again. Moosewood Restaurant New Classics includes our everyday favorites as well as some showstoppers for home-style feasts and special occasions. We expect to intrigue experienced cooks and also appeal to those with less experience or familiarity with cooking natural foods.

New vegetarians often encounter bewilderment from family and friends. Going home and announcing that you no longer eat meat can shake the cultural norms of your familythey dont know how to feed you, and they surely hope youll get over it soon. Were here to help.

When we at Moosewood embarked on our adventure with natural foods, we were breaking away from the mainstream, meat-centered American diet. Many in our generation felt we were hot on the trail of a different way of eating that might bless us with health and longevity, but more importantly, with color, spice, and a whole new world of foods. Finding healthful ingredients wasnt hard; making them taste good was another story. We turned to the foods of the Mediterranean, the Middle East, India, Mexico, Africa, and Asia. We took a closer look at our own family roots, from down south, Italy, Armenia, China, Chile, and Philly. Then we figured out how to eliminate the meat and poultry, reduce the fat, exchange processed ingredients for natural whole foods, and we were on our way.