Vegetarian | Kate Cooks the Books

My Father’s Daughter: Artichoke and Parmesan Frittata

by Kate | Jul 10, 2011 | My Father's Daughter

This is very serviceable frittata but not the best one I’ve ever made. I prefer the thicker, heartier versions I’ve made before use 12 eggs vs. the 6 in this recipe. I have come to truly love and appreciate frittatas. It’s like a great, big, easy...

My Father’s Daughter: Homemade Veggie Burgers

by Kate | May 22, 2011 | My Father's Daughter

One afternoon I spent 135 hours making homemade veggie burgers. It was a recipe from the July 2005 of Cook’s Illustrated and it was a long day’s journey into night, I’ll say that much. You know what a fan I am of Cook’s but this recipe...

My Father’s Daughter: White Bean Soup

by Kate | May 15, 2011 | My Father's Daughter

Ok skeptics, haters and nay-sayers, prepare to question your reality. This is an incredibly delicious soup. One of the best soups I’ve made all year. A soup for the ages. First you should really make Gwyneth’s vegetable stock (pg. 36) because...

The Essential New York Times Cookbook: Zucchini Carpaccio with Avocado

by Kate | May 12, 2011 | The Essential New York Times Cookbook

I was not wowed by this dish but I think it has potential. The instructions tell you to slice the zucchini as thinly as possible but you will realize that how thin you slice them will (duh) influence the number of slices you end up with. I had it in my head that this...

Off Topic: Spring Vegetable Pasta

by Kate | Apr 18, 2011 | Cook's Illustrated magazine

Spring. In Chicago. Sigh. Some people say we don’t really have spring here. Just a bitter arm-wresting match between winter and summer. On days like last Sunday, when it reached 85, summer seems just about to push winter’s fist into the table. Today,...