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Entries tagged with 'The Vegetarian Option'

Cook the Book: Watercress & Curly Endive Salad with Croutons

Serious Eats Caroline Russock Post a comment

When combined, the peppery cress and tender, pleasingly bitter frisée creates a salad that's worlds away from the dull mesclun mixes we've become used to. These are salad greens that really taste like something—they don't act solely as a vehicle for other ingredients or a particularly intriguing dressing. It's a salad that's all about the lettuce, and this time of year, it's just right. More

Cook the Book: Red Pepper Mousse with Garlic Toasts

Serious Eats Caroline Russock 5 comments

This week we've been focusing on not only vegetarian dishes from The Vegetarian Option by Simon Hopkinson, but also warm weather meals. I thought I'd share a recipe that embodies one of my favorite ways to eat during the warmer months. Instead of spending an hour or two in a hot kitchen, chopping, sautéing, and roasting away, I prefer to make a meal out of what would normally be considered hors d'œuvres or snacks. More

Chilled Curried Mint & Cucumber Soup

Serious Eats Caroline Russock Post a comment

The following recipe is from the May 5 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! While many dishes we enjoy eating in warm weather can be consumed year round, chilled soups... More

Cook the Book: Asian Fried Turnip Paste

Serious Eats Caroline Russock 10 comments

Asian Fried Turnip Paste might just be the most unappealing recipe title ever. Turnips? (Those pale root vegetables that have never won me over?) And paste, more of a minty glue substitute than a food. Honestly, it sounded horrible until I looked at the photo accompanying the recipe—a beautiful plate of perfectly fried turnip cakes garnished with fresh cilantro leaves and finished with soy sauce. More

Cook the Book: Scallion, Radish, and Cucumber Salad with Cashews and Vermicelli

Serious Eats Caroline Russock 9 comments

This Scallion, Radish, and Cucumber Salad with Cashews and Vermicelli was just right labor- and flavor-wise, but I was concerned it would be too light to pass for an evening meal. I considered adding fish or chicken to serve alongside, but I decided that I'd take the leap and go it alone. It was the epitome of a quick, healthy, and almost vegetarian* meal. More

Cook the Book: Warm Salad of Asparagus and New Potatoes

Serious Eats Caroline Russock 1 comment

We can't sustain on brightly dressed young lettuces alone so my thoughts turned to the more substantial salads of summer. This Warm Salad of Asparagus and New Potatoes from The Vegetarian Option by Simon Hopkinson is a wonderful way to make a meal out of the best that your local farmers' market has to offer this time of year. More

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