Vegetarian: Articles - Page 1

Vegetarian Recipe of the Day

Today's featured dessert recipe. Recipe changes daily, check back tomorrow for a new recipe.

Homemade Spinach Dumplings -- Try your hand at easily-made malfatti and you’ll be able to boast about making pasta so light it floats.
**Article includes recipe for Spinach and Ricotta Dumplings.
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A Cool Japanese Pasta Salad Featuring Soba -- The Japanese eat more noodles than any other dish. As in Italy, the popularity of particular noodle dishes in Japan varies widely by region. But that’s where the similarity between Japanese noodles and Italian pasta ends.
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A World of Brown Rice -- As people’s interest in eating grains has grown, so has the variety of rices available in stores. In addition to white and brown, some markets offer rice in an assortment of other colors.
**Article includes recipe for Red Rice.
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Cooking With Tea -- Although most Americans think of tea as simply a beverage that can either stimulate and refresh or sooth and relax, tea is also a remarkable and versatile ingredient.
**Article includes a recipe for Tea Rice with Fruit and Nuts.
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New Irish Cooking -- On St. Patrick’s Day, the air will be rich with the aromas of cabbage, corned beef, crusty Irish soda bread and perhaps a stew studded with potatoes and carrots. These traditional Irish dishes, nostalgically enjoyed by Irish-Americans and other Americans feeling Irish for the day, are a far cry from what is on many Irish tables today.
**Article includes a recipe for Irish Cabbage and Potato Slaw.
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Welcome Spring With Mimosa Salad -- Despite its sunny reputation, in winter, France’s Côte d’Azur can be gray and cold. So when the mimosa trees bloom, between late January and March, their sun-bright flowers lift everyone’s spirits to the point where entire towns stop to celebrate the coming of spring.
**Article includes recipe for Mimosa Salad.
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Cajun Catfish Sizzles For Summer -- As a teenager growing up in New York City, I was Yankee to the bone. But once I read To Kill a Mockingbird, everything culinary south of the Mason-Dixon line fascinated me. I especially wanted to try fried catfish.
**Article includes recipe for Cajun Catfish Sandwich.
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Creamy Corn Bisque Is A Lean Surprise -- When local corn is in season, I can dine on half a dozen ears, steamed or in their husk, with the warm, earth-spice smell of the vine still clinging to them. For me, fresh corn needs nothing more than a light sprinkling of salt and pepper to taste heavenly.
**Article includes recipe for Summer Corn Bisque.
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Picking The Sweetest Green Peas -- I am picky about food. Very picky. In summer, this means I buy fresh corn and tomatoes only at the local farmers’ markets, because they have been harvested just hours before. But I always pass over the English peas, the kind that must be shelled.
**Article includes recipe for Peas With Pasta And Greens.
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Tempting Ways To Serve Tomatoes -- Tomatoes are rich in so many good things, including vitamin C, lycopene and assorted carotenes, that eating them every day is a good idea – especially now, while local, ripe tomatoes are at their peak. Here are ideas for serving tomatoes in a variety of ways. Delicious now, they will be even more welcome when out-of-season tomatoes need a flavor boost.
**Article includes recipe for Gazpacho Smoothie.
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Vegetarian Articles - Pages 1, 2, 3, 4