Magazine article Vegetarian Times

Standing the Test of Time

Magazine article Vegetarian Times

Standing the Test of Time

Article excerpt

VT Design Director Bill McKenney and I are Food Network junkies. I'm hopelessly hooked on cooking contests. Bill's fix? The retro Unwrapped. And we both devour Rachael Ray's 30-Minute Meals. Her approach-lots of flavor, very little fuss-makes sense with our hectic schedules.

And it makes sense for you, we're betting. This months "Start to Finish in 30 Minutes" (p. 50) features some of Ray's most delicious vegetarian entrees. Bill, by the way, raves about the black bean enchiladas featured on our cover. What will become your favorite dinner centerpiece? For ideas on how to round out your meals with soups, sides and desserts, check out Rachael Ray's Veggie Meals or any one of her easily adaptable cookbooks.

A few months ago, I asked you to tell me about your tried-and-true cookbooks. VT reader Stacie Gibson of Salem, South Carolina, wrote in to say she can't live without Cafe Max & Rosie's: Vegetarian Cooking with Health and Spirit by Max and Rosie Beeby. "It is such a wonderful book, with recipes from Cafe Max & Rosie's in Asheville, North Carolina," she says. More reader favorites are in "Letters" (p. 8).

We're always learning things from our readers. Last summer we asked for your best grilling tips. Reader Jennifer K. Feltri emailed to say that her marinated portobello mushroom caps are always a hit. She shares this recipe for success: "I let the portobellos soak for at least 7 hours, grill them on the flame (not on tin foil) and serve them with my blue cheese and toasted pine nut cheese roll. The cheese roll is easy to make, and it can be prepared a few days in advance. Just leave blue cheese at room temperature to soften it. …

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