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Entries tagged with 'Almost Meatless'

Meat Lite: An Almost-Meatless Buffet

Serious Eats Tara Mataraza Desmond Post a comment

Joy and I just had the pleasure of the company of 35 bloggers at a potluck to celebrate our book, Almost Meatless, which is also the inspiration for this column. The catch is, the potluck participants convened online. After cooking... More

Cook the Book: Almond Gnocchi with Lamb Ragu

Serious Eats Michele Humes 2 comments

Photograph from truth82 on Flickr I've saved Joy Manning and Tara Mataraza Desmond's gnocchi with lamb ragu for Friday, because I think it'll make a great weekend project. Properly-made gnocchi are a joy both to roll and to eat, and... More

Cook the Book: 'Almost Meatless' Albondigas

Serious Eats Michele Humes 5 comments

Photograph from different2une on Flickr Albóndigas are little Spanish or Mexican meatballs. In Spain, they're commonly served fried, in a rich tomato sauce, whereas a Mexican cook is more likely to serve them in a light broth, "Italian wedding" style.... More

Cook the Book: Tuna Tartine

Serious Eats Michele Humes 4 comments

As much as I love tuna, I've always dreaded the classic tuna salad, gloopy with mayo or Miracle Whip. Joy Manning and Tara Mataraza Desmond's open-face tuna salad sandwich couldn't be more different. Dressed with olive oil and lemon juice,... More

Cook the Book: Smoked Trout Chowder

Serious Eats Michele Humes 6 comments

Photograph from nate steiner on Flickr Though the authors of Almost Meatless call this soup a chowder, it's got more in common with the Scottish classic, cullen skink, also made with milk, potatoes, and smoked fish. The bold flavor of... More

Cook the Book: Eggs-Any-Style Chilaquiles

Serious Eats Michele Humes 2 comments

Photograph from Mike Licht on Flickr Eggs-any-style chilaquiles is perhaps the quintessential Almost Meatless recipe, embodying almost everything authors Joy Manning and Tara Mataraza Desmond stand for—in the kitchen, at least. It makes the most of eggs as an inexpensive... More

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