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Spicy Stir-Fried Tofu With Coconut Rice From 'The New Vegetarian Cooking for Everyone'

Cook the Book Kate Williams Post a comment

Deborah Madison adds spicy flair to tofu in this recipe from The New Vegetarian Cooking for Everyone. More

Spicy Stir-Fried Tofu with Coconut Rice From 'The New Vegetarian Cooking for Everyone'

Serious Eats Kate Williams Post a comment

Deborah Madison adds spicy flair to tofu in this recipe from The New Vegetarian Cooking for Everyone. More

Kale Salad With Glazed Pumpkin Seeds and Hot Cider Vinaigrette From 'The New Vegetarian Cooking for Everyone'

Cook the Book Kate Williams 2 comments

Do you really need another recipe for kale salad? You may think not. But this recipe, from Deborah Madison's recently re-released cookbook, The New Vegetarian Cooking for Everyone, offers a couple of techniques that can add new life to the perhaps overly trendy dish. More

Kale Salad With Glazed Pumpkin Seeds and Hot Cider Vinaigrette From 'The New Vegetarian Cooking for Everyone'

Serious Eats Kate Williams 1 comment

Do you really need another recipe for kale salad? You may think not. But this recipe, from Deborah Madison's recently re-released cookbook, The New Vegetarian Cooking for Everyone, offers a couple of techniques that can add new life to the perhaps overly trendy dish. More

Braised Artichokes With Leeks and Peas From 'The New Vegetarian Cooking for Everyone'

Cook the Book Kate Williams Post a comment

While Deborah Madison includes plenty of recipes for starchy or bean-filled dishes in her cookbook, The New Vegetarian Cooking for Everyone, her straightforward vegetable preparations are the true heart of the book. More

Braised Artichokes With Leeks and Peas From 'The New Vegetarian Cooking for Everyone'

Serious Eats Kate Williams 4 comments

While Deborah Madison includes plenty of recipes for starchy or bean-filled dishes in her cookbook, The New Vegetarian Cooking for Everyone, her straightforward vegetable preparations are the true heart of the book. More

Black Nightfall Beans With Red Chili Pods, Tomatoes, and Avocado From 'The New Vegetarian Cooking for Everyone'

Cook the Book Kate Williams 1 comment

Beans and rice are a staple for good reason—they're hearty, simple, and a perfect blank canvas for many different flavors. Deborah Madison gives several variations for both beans and rice in her recently re-released cookbook, More

Black Nightfall Beans With Red Chili Pods, Tomatoes, and Avocado From 'The New Vegetarian Cooking for Everyone'

Serious Eats Kate Williams 3 comments

Beans and rice are a staple for good reason—they're hearty, simple, and a perfect blank canvas for many different flavors. Deborah Madison gives several variations for both beans and rice in her recently re-released cookbook, More

Fusilli With Broccoflower, Olives, and Herbs From 'The New Vegetarian Cooking for Everyone'

Cook the Book Kate Williams Post a comment

Your first question upon reading this recipe title is probably, "What the heck is broccoflower?" If you haven't already Googled it, broccoflower describes two different brassicas—fractaled Romanesco broccoli and bright green rounded cauliflower. Either of these will work in Deborah Madison's simple pasta recipe in her newly re-released cookbook, The New Vegetarian Cooking for Everyone. More

Fusilli With Broccoflower, Olives, and Herbs From 'The New Vegetarian Cooking for Everyone'

Serious Eats Kate Williams Post a comment

Your first question upon reading this recipe title is probably, "What the heck is broccoflower?" If you haven't already Googled it, broccoflower describes two different brassicas—fractaled Romanesco broccoli and bright green rounded cauliflower. Either of these will work in Deborah Madison's simple pasta recipe in her newly re-released cookbook, The New Vegetarian Cooking for Everyone. More

Cook the Book: 'The New Vegetarian Cooking for Everyone' by Deborah Madison

Cook the Book Kate Williams Closed

I was ten years old when Deborah Madison's pioneering cookbook, Vegetarian Cooking for Everyone, was released. My family didn't eat many vegetarian meals back then; if we did, it was often something pasta- and cheese-based, as was common in the mid-90s. So I never saw a copy of the book until much later, likely in a used bookstore, its edges frayed and its pages splattered with tomato sauce. More

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