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    87 Recipes

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    These are nice bar cookies with a chocolate layer and a sort of lattice top. They were a big hit at the dinner party where I served them. Not exactly an everyday cookie (they take too much work), but they're nice if you want to impress your guests. I got this from 1001 Cookie Recipes.

    Recipe #177162

    This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe. I won't change the recipe itself, though! Recipe By :Michael Chiarello

    Recipe #37827

    From Sundays at Moosewood. This is a nice refreshing side salad. It's great for summer...no cooking!

    Recipe #182185

    This is adapted from a Moosewood recipe. I think that freezing, thawing, and pressing the liquid out of the tofu really improves the texture and makes it better able to absorb the sauce. I guess it's not strictly necessary to do it, though. :) Enjoy!

    Recipe #184409

    I found this in a very old Vegetarian Times magazine. I really like barley, but most barley recipes are for soup. I think this is a nice departure.

    Recipe #176276

    When I first stopped eating meat, the single thing I missed most was my mom's beef burgundy. I was really happy when I prepared this recipe from a Vegetarian Times magazine and discovered that it filled my apartment with the same delicious smell as my mom's version. It's pretty tasty, too.

    Recipe #175665

    This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe.

    Recipe #46627

    This is one of the many recipes I gathered during blackberry hunting season. I would bet it'll work with frozen, thawed, and drained berries, too...I've only ever used fresh ones, though.

    Recipe #176393

    This is a delicious replacement for blueberry pancakes or blueberry muffins...I guess it's a hybrid of the two. Plus, it's so fast to put together! I found this in "Best American Recipes, 1999." June 2008 -- I just realized that I entered the recipe wrong, asking for 8 tb water instead of 8 tb butter...this may explain why the recipe was too dry for the reviewer. Oops!! I've corrected the recipe now.

    Recipe #176807

    Flambe! It's always fun to set food on fire intentionally (setting food on fire accidentally is entirely another matter, as I know first-hand). I like these over ice cream.

    Recipe #177075

    When I was little, my mom used to make this for company, especially in the summer. They never let me have any, and I was so jealous! Now I know what I was missing. Note - I had to guesstimate the yield - it makes an awful lot.

    Recipe #176304

    This recipe is an adoptee from Mean Chef, who got it from Fine Cooking Magazine. Despite the fact that butterscotch is not my favorite pudding-type, I have to say that this recipe is heavenly. It is really incredible. Granted, it looks like a lot of work, but it really didn't take too long to put together and it was well worth it. Enjoy!

    Recipe #37860

    This recipe was the one that convinced me I was finally over my childhood aversion to mushrooms. It comes from "The Moosewood Cookbook" by Mollie Katzen, the book that basically taught me how to cook (and Mom, of course). This is not really a loaf (it's in a 9 x 13 pan), but I am going to honor the original chef's wishes and continue to label it so. Artistic license, I guess.

    Recipe #176561

    Yeah, I know this looks a little odd, but it's really good. "Sundays at Moosewood" describes it as a baked cheese fondue...I suppose that's pretty accurate.

    Recipe #176742

    This is a good dish to serve at a brunch, particularly since all the "hard" work can be done the night before. Note that the cooking time includes a few hours for refrigeration. I think I got this one from the Byerly's cookbook.

    Recipe #177088

    I got this from one of those "Best Recipes of 200-" books, which got the recipe from the Los Angeles Times. It tastes like an enormous, cheesy omelet. Enjoy!

    Recipe #176050

    This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe. I have to admit, I'm a little wary of using ground bay leaves (I'd always heard that they aren't digestible)...does anyone know if that's true?

    Recipe #38560

    I got this from Epicurious.com to serve at a fondue party I hosted. This was, by far, everyone's favorite fondue...and has since then been served when my guests had fondue parties of their own. Note - cream of coconut is not quite the same thing as coconut milk. I can usually find it in the alcoholic beverage section of the grocery store, with the other mixers.

    Recipe #176287

    This is like a chocolate chip cookie with a brownie baked on top. It has a huge yield, but they'll go fast. I got the recipe from "One Pot Chocolate Desserts" by Andrew Schloss. Enjoy!

    Recipe #177083

    Oh man, I love this cake. I don't even bother to frost it...it is really moist and delicious on its own. The recipe is from the Moosewood Book of Desserts, a book I definitely recommend. The pound cake chapter alone is worth the price of the book.

    Recipe #176300

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