Mollie Katzen shaped modern vegetarian cooking
Mollie Katzen rose from a Cornell art student to a PBS chef and landmark author with cookbooks like The Enchanted Broccoli Forest Still Life With Menu and Vegetable Heaven. Her work popularized vegetables in mainstream American menus, while adapting recipes for busy modern life and occasional meat additions.
MENTIONED IN THIS ARTICLE
Katzen
School of Art and Architecture
Cornell University
Matzen
San Francisco Art Institute
Ithaca
Meniad
Shandveaff
Natural Foods
San Francisco
Moosewood
PBS Television
Mollie Katzen
Mollie Katzens
Molliekatzen
Preparing and caring for tomatoes in seasonal recipes
Tomato care and usage tips cover buying, storage, peeling, and serving. Readers learn to store stem-end up, avoid refrigeration, blanch to peel, seed removal, and to make a tomato based sauce with onions celery peppers and herbs. The guide notes tomatoes’ nutritional value and antioxidative lycopene.
Tomato Herb Marinade with Cilantro Vinaigrette
A deep bowl blends cider vinegar sugar salt pepper ketchup water Worcestershire lemon juice olive oil and coriander seeds. Tomatoes are pricked, marinated overnight, then served layered with lettuce cilantro and drained tomatoes.
Salting Cucumbers Creates Crisp Flavorful Salad with Scallops
A Southeast Asian style cucumber salad uses lime juice lemon grass and fish sauce in a bold dressing. Salting draws out juice producing ultra crisp slices while keeping some moisture. Top with grilled scallops for a simple low fat one dish meal.
Sauce Recipe Note and Ingredient Substitutes
A note lists two level tablespoons of sauce and garlic with a final small finely minced chit. It suggests adjusting to taste and offers crushed red pepper flakes as a good substitute for heat.
Emeril Lagasse Delivers High Energy Live TV Audience
The Essence of Emeril profile notes Emeril Lagasse on Emeril Live. The show tapes before a live audience and draws about 180,000 households per night, peaking at 350,000. Producers saw a hit when 50,000 ticket requests crashed a New Hampshire call center, with a half‑million requests by week’s end. Lagasse whips up big portions of butter and other bold ingredients, peppering the kitchen with his signature energy as the studio buzzes with fans and crew.
MENTIONED IN THIS ARTICLE
Emeril
Erica Gruen
Ement
New Hampshire
Sean
Lagasse
Chef Emeril Lapasse
Five
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