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Katzen's new approach highlights flexible vegetarian cooking
Mollie Katzen promotes a plant centered, adaptable cuisine in The Heart of the Plate, favoring vegetarian as an adjective. She shows how to customize dishes with sauces, toppings, and optional dairy or meat pairings to suit varied beliefs and tastes. The Brussels Sprouts Gratin with Potatoes and Spinach recipe exemplifies her accessible, flavorsome style.
MENTIONED IN THIS ARTICLE
Mollie Katzen
Berkeley
Calif
Rux Martin
Houghton Mifflin Harcourt
Katzen
Moosewood
Chicago Tribune