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Entries tagged with 'Vegetarian Suppers from Deborah Madison's Kitchen'

Cook the Book: Macaroni and Cheese

Serious Eats Robyn Lee 2 comments

If you say you don't like macaroni and cheese, that probably means you haven't had a really good version of it. Because everyone loves macaroni and cheese. It's one of those unwritten laws of food. Deborah Madison flavors the sauce... More

Cook the Book: Eggs Baked on a Bed of Sautéed Mushrooms and Croutons

Serious Eats Robyn Lee Post a comment

Deborah Madison describes her recipe for eggs baked on a bed of sautéed mushrooms and croutons as a dish you can turn to when you're tired but want to do something more satisfying than pop leftovers in the microwave; "this... More

Cook the Book: Pasta and Chickpeas with Plenty of Parsley and Garlic

Serious Eats Robyn Lee 2 comments

Just hearing pasta and chickpeas doesn't really get my salivary glands going. But pasta and chickpeas with parsley and garlic? And sage? And hot red pepper flakes? And Parmesan? ...Okay, I'll go for that. Deborah Madison also suggests variations... More

Cook the Book: Potato Skillet Pie

Serious Eats Robyn Lee 3 comments

A potato on its own is a rather boring lump, but chop it up, mix it with butter, eggs, garlic and sage crust, bake it in a bread crumb or Parmesan cheese-dusted skillet and you end up with Deborah Madison's... More

Cook the Book: Sweet Potato Gratin with Onions and Sage

Serious Eats Robyn Lee 3 comments

In her recipe for sweet potato gratin with onions and sage, Deborah Madison tosses thin slices of sweet potato with onions, sage, parsley and garlic, and layers the potatoes with Gruyère and Parmesan. Make sure you use cream or half-and-half—Madison... More

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