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Entries tagged with 'The Occasional Vegetarian'

The Occasional Vegetarian's Endive Cheese Tart

Serious Eats Caroline Russock 1 comment

This Endive Cheese Tart is one of the most elegant and intriguing offerings from Elaine Louie's The Occasional Vegetarian. Inspired by the classic French tarte tatin, this one treads the line between sweet and savory with refined ingredients and rustic technique. More

The Occasional Vegetarian's Bibimbap

Serious Eats Caroline Russock 2 comments

While most versions of bibimbap include beef and/or an egg, this Korean rice dish is really all about the vegetables, namely quick sautéed namul seasoned with plenty of sesame oil. This vegan variation adapted from The Occasional Vegetarian uses a cast iron pan to replicate dolsot bibimbap, typically served in a hot stone pot. More

The Occasional Vegetarian's Cabbage and Mushroom 'Lasagna'

Serious Eats Caroline Russock Post a comment

The following recipe is from the January 11 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! [Photograph: Caroline Russock] Béchamel and cheese are an incredible duo, a pair of ingredients with the... More

The Occasional Vegetarian's Spinach Saag with Spiced Potato Balls

Serious Eats Caroline Russock 3 comments

This recipe elevates an already great saag by adding alu kofta, little deep-fried balls of mashed potatoes tinged yellow with turmeric and spiced with chiles, ginger, and garlic. Crisp on the outside and creamy within, these potato balls have the same just-can't-stop-eating-'em goodness as another deep-fried potato-y treat: Tater Tots. Indian-inspired Tater Tots over Indian-accented creamed spinach? Yes, please. More

The Occasional Vegetarian's Bihari Green Beans Masala

Serious Eats Caroline Russock Post a comment

It starts with the combination of green beans and almonds (anyone else reminded of green beans almondine?) then employs a palette of spices you probably already have on hand: cumin, paprika, coriander, and red chile flakes. Toasted with onion and garlic then simmered in coconut milk with stubby little green beans, this simple recipe leaves you with a rich dish of spicy-creamy beans that are just waiting to be spooned over a steaming plate of basmati rice. More

The Occasional Vegetarian's Roasted Brussels Sprouts, Butternut Squash, and Apple with Candied Walnuts

Serious Eats Caroline Russock 2 comments

These Roasted Brussels Sprouts, Butternut Squash, and Apple with Candied Walnuts were created by Carmen Quagliata, chef of New York's fantastically Greenmarket-centric Union Square Cafe for The Occasional Vegetarian. Instead of enriching the cabbage-y sprouts with salty, porky flavors, this recipe pairs their slight bitterness with chunks of sweet winter apples, butternut squash, crunchy candied walnuts, and maple syrup. More

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