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    588 Recipes

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    This recipe is from Mario’s latest book Molto Gusto.

    Recipe #460465

    This is a typical Italian way of preparing vegetables, but Mario first had it in a little restaurant called La Capannina on the Isle of Capri, and so he thinks of it as Capri-style. The vegetables listed here are merely guidelines, use whatever is fresher and seasonal. Recipe is from Mario Batali's cookbook, "Italian Grill".

    Recipe #460463

    A simple, flavourful recipe from Batal''s cookbook, "Italian Grill".

    Recipe #460460

    This recipe is from "Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe", by Joanne Chang with Christie Matheson. These are a very popular item at the bakery. Making them is similar to making ravioli, but even if you’ve never done that, you’ll find the process quite straightforward: First, you roll out flaky, buttery dough into a big sheet and score it into rectangles. Then, you spoon jam into the rectangles, lay another sheet of pastry dough on top, and press down to make little jam pockets. Finally, you cut the pockets apart and bake them to golden brown yumminess.

    Recipe #448478

    Fresh herbs give this classic dip its clean, fresh flavor and distinctive color; don't use dried herbs. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. The dip can be refrigerated in an airtight container for up to 1 day. Season with additional lemon juice, salt and pepper to taste before serving. Recipe is from the new “America’s Test Kitchen Healthy Family Cookbook.” Yield: Makes about 2 1/2 cups.

    Recipe #448276

    1 Reviews |  By blucoat

    The beans are baked very slowly and get very creamy texture, while the liquid they cook in thickens to a caramelized syrup. The kale practically melts in this casserole, going from bitter to sweet. I love using lima beans in this dish because they’re so big and their texture is so luxurious. This recipe was printed in the New York Times. NOTE: Make sure that the beans come to a simmer on top of the stove before placing them in the oven. Do not use old beans, which will not soften no matter how long you simmer them. If the beans do not soften in the oven after a couple of hours, raise the heat to 300 F. If you live at a high altitude, raise the oven temperature and let the the beans bake for longer. DO AHEAD: You can make this recipe through Step 3 and store it in the refrigerator up to four days ahead of serving. Top with the bread crumbs, and reheat in a 350 F oven for 15 minutes until the beans are bubbling and the bread crumbs lightly browned. Nutritional Information (6 servings): 370 calories; 8g fat; 58g carb; 12g fiber; 19g protein

    Recipe #448258

    A fantastic Mediterranean feast, full to the brim with roasted vegetables. Serves four to six. I think it would work well with phyllo too. This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty".

    Recipe #448108

    This recipe is from Jack Li,chef at Vegetarian Haven, a well known Toronto restaurant. The recipe was printed in the Toronto Star.

    Recipe #448032

    A simple and delicious recipe from Mark Bittman's NY Times Column. Being flattened produces an evenly cooked, crisp, and moist bird with little effort. As a bonus at the end, much of the chicken's natural juices remain at the bottom of the pan; they make a perfect sauce, especially for rice. You can also do this on the grill, at direct medium-low heat for about 15 minutes on the first (skin side) and 10 minutes for the other side. (Allow marinade to drip off before grilling), SOME VARIATIONS: -- Use different herbs; sage, savory and tarragon are all great. Russians use paprika. -- Try a light dusting of cinnamon, ginger and/or other ''sweet'' spice. -- Use minced shallots instead of garlic. -- Vary the acidic ingredient: balsamic or Sherry vinegar, or lime can all pinch-hit for the lemon, depending upon the other flavors. -- Make the dish Asian, using peanut oil and a mixture of minced garlic, ginger and scallions. Finish the dish with lime and cilantro, or soy sauce and sesame oil.

    Recipe #447980

    1 Reviews |  By blucoat

    This is a healthy frittata from Mark Bittman's New York Time's column) with more vegetables than eggs. You can use whatever veggies you like or have on hand. If you use asparagus or broccoli, parboil them first; spinach works well, chop and cook it until dry. As in a conventional frittata, cook the eggs slowly, so they stay tender. If the top remains runny, run it under the broiler. Serves 2 to 4.

    Recipe #447539

    1 Reviews |  By blucoat

    This is the recipe for the famous McClure's Pickles from Bob McClure's pickling class at the Brooklyn Kitchen. Some of his pickling tips: * Trim all your cucumbers to the same length, just a bit shorter than your jars, so they fit easily without smashing. Use the trimmings to pack into available spaces. * Pour some hot vinegar over your fresh garlic for a minute before putting it into the jars. This helps keep the garlic from turning blue. * Experiment with spices, such as adding more dill or hot peppers, but maintain the proportions of vinegar, salt and water to keep food safe. * Keep cucumbers on ice until packing them in jars. This helps them stay crisp. Makes 12 half pints or 6 pints

    Recipe #447357

    This is the signature dish at New York City restaurant Aquagrill. It is served with hummus and salad in a lemon coriander vinaigrette. You may have some crust mixture left over; freeze extra to use later, or try it on chicken. This recipe is also kosher and gluten-free.

    Recipe #447262

    This is an incredibly moist cake with a delicious maple frosting from"Ottolenghi: The Cookbook". by Yotam Ottolenghi and Sami Tamimi. This cake is great for making ahead as it actually improves with age. Ottolenghi, recommends double-wrapping the cake in cling wrap once cooled and leaving to mature for two to three days before icing. You also bake this cake in 2 pans (it will take about 45 minutes at 170 C).

    Recipe #447253

    A delicious crowd (and kid) pleasing, dairy-free recipe from "Healthy Helpings" by Norene Gilletz. Using club soda will give you a lighter, fluffier meatball. Works well as an appetizer or a main dish over rice or pasta. A good make ahead recipe; these meatballs freeze and rewarm well. Nutritional Info (for turkey meatballs): 190 calories; 1.7 g fat; 24 g protein; 19 g carbohydrate.

    Recipe #446637

    This cheesy gratin recipe from Bon Appétit (Dec. 2010) is a truly delicious yet healthy comfort food for cold winter nights. It can be a side dish or a satisfying vegetarian main. Use more than one colour of cauliflower for a nice presentation. Make sure you use a savoury (not sweet) cornbread; I think regular breadcrumbs would work well too.

    Recipe #446486

    This is super easy, healthy comfort food from Mollie Katzen's cookbook, "Vegetable Heaven", where she refers to it as a grown-up mac 'n' cheese. I prefer it served warm, so that the cottage cheese melts. You can also add a little lemon juice.

    Recipe #446412

    This is an easy, healthy stir-fry recipe (with variations) from Mark Bittman that was featured on the Today Show and printed in the New York Times. A great way to use up whatever veggies are languishing in your fridge. Serves 4.

    Recipe #445939

    This fabulous raw kale salad, is from Chef Nathan Foot of New York's Northern Spy Food Co. The trick is cutting the leaves into thin strips and hand- mixing them vigorously with olive oil, salt, and lemon juice which has a delicious tenderizing effect.

    Recipe #445527

    This is a satisfying, healthy, cold weather stew recipe from "Moosewood Restaurant Low-Fat Favorites". It’s great over rice or with some crusty bread. It's a flexible recipe; feel free o substitute with whatever veggies you have in the fridge. Kale works well. TO PRESS TOFU: Sandwich firm or soft tofu between two plates or baking sheets. Rest a weight (like a heavy book) on top and press for 30 minutes, then drain water.

    Recipe #445498

    This is a great granola recipe from Fine Cooking Magazine (Dec. 2005) for those who like big clusters. The chunks of tasty oats and nuts can be eaten easily out of hand and stay crisp in milk, too. If you want a lighter cereal, substitute some plain puffed cereal (like rice or millet) for some of the oats. You can use other dried fruit, like dried apricots and nut oils rather than canola. Stored in an airtight container, this granola keeps well for a week (after that, it loses some crunch and the dates begin to harden). Yields 11 to 12 cups.

    Recipe #444696

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