Mollie Katzen recently told a roomful of Google employees, who have wonderful meals prepared for them every day at work, to go home and cook. Katzen was at the tech giant headquarters pushing her new cookbook, “The Heart of the Plate: Vegetarian Recipes for a New Generation.” It’s her 12th book published in the 40…
“Would You Make This?” is a sporadic new column where personal chef Alix Wall evaluates a new cookbook by making some of its recipes, sharing them with friends and asking what they think of the results. When I became a vegetarian at 19, Mollie Katzen was the first person I turned to. “The Moosewood Cookbook”…
Indian Summer Lasagna Stacks Makes 4 large or 8 smaller servings. Vegan if made as directed in the variation Swelter-free, this no-bake treatment, which is like a lasagna salad or a double-decker lasagna tostada, will be a happy addition to your summer dinner repertoire. First, you grill and marinate zucchini and/or summer squash with herbs…
Fruit-Studded Madeleine Cake Makes 8 to 10 servings This highly buttery vanilla cake is the sunny circle on which you get to design a dreamy skyscape of berry stars and plum-slice half-moons. Fruit baked onto a cake: What could be better? Using a tart pan with a removable rim will add to its quiet splendor…
Mollie Katzen may be the godmother of vegetarian cuisine and one of the founding owners and chefs of Moosewood Restaurant in Ithaca, NY, not to mention one of the best-selling selling cookbook authors of all time, but she swears she never really intended to have a career in food. “It was never a goal at…
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