The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
'feast' on Serious Eats
Sarah Copeland's hearty vegetarian enchiladas in her new cookbook, Feast, round out a unique filling of artichokes and quinoa with gooey Monterey Jack cheese and grassy cilantro leaves. The enchiladas are smothered in a tangy tomatillo-based sauce (easy to whip up with a broiler and blender), making them brighter than your average Tex-Mex order.
One of my favorite dishes to make in the winter is a big bowl of polenta topped with a scoop of whatever leftover vegetables are rolling around in the fridge. Sarah Copeland seems to be of the same mind. She has four (yes, four) different recipes for polenta in her new cookbook, Feast; here, she tops cheddar-filled polenta with a wilted melange of bitter greens and cherry tomatoes, a delicate poached egg, and a few crumbles of pungent blue cheese.
According to Sarah Copeland, caprese salad doesn't always need to include tomatoes and basil. Whether or not we take that as indisputable truth, it would be impossible not to enjoy her four seasonal variations on the salad in her new cookbook, Feast. Each salad uses mozzarella as a link to the classic. There are peas in the spring, beets in the fall, tomatoes (of course) in summer, and lentils in this winter version.
During the wintertime, I struggle to find inspiration in the root vegetables and super bitter greens of January. That's why love to read recipes like Sarah Copeland's salad of radish, enoki, tangerine, and avocado in her new cookbook, Feast. The salad is little more than those components, artfully arranged on a plate, but the small touches—searing the mushrooms, whisking oil into the tangerine juice for the dressing, scattering a few sprigs of chives on top—make this easy dish memorable enough to serve at a dinner party.