Moosewood restaurant simple suppers: fresh ideas for the weeknight table

500 Pages·2005·7.55 MB·English

by  Moosewood Collective

We dedicate this book to all who work for peace
Copyright © 2005 by Moosewood, Inc.
Photographs copyright © 2005 by Jim Scherer
All rights reserved.
Published in the United States by Clarkson Potter/Publishers, New York, an imprint of
the Crown Publishing Group, a division of Random House, Inc.
www.crownpublishing.com
www.clarksonpotter.com
CLARKSON N. POTTER is a trademark and POTTER and colophon are registered
trademarks of Random House, Inc.
Library of Congress Cataloging-in-Publication Data
Moosewood restaurant simple suppers: fresh ideas for the weeknight
table / the Moosewood Collective.
p. cm.
1. Suppers. 2. Quick and easy cookery. 3. Moosewood Restaurant.
I. Moosewood Collective.
TX738.M66 2005
641.5’55—dc22 2004022024
eISBN: 978-0-307-88573-9
v3.1
Other Books from The Moosewood Collective
Other Books from The Moosewood Collective
New Recipes from Moosewood Restaurant
Sundays at Moosewood Restaurant (James Beard Award Nominee)
The Moosewood Restaurant Kitchen Garden
Moosewood Restaurant Cooks at Home (James Beard Award Winner)
Moosewood Restaurant Cooks for a Crowd (James Beard Award Nominee)
Moosewood Restaurant Low-Fat Favorites (James Beard Award Winner)
Moosewood Restaurant Book of Desserts
Moosewood Restaurant Daily Special
Moosewood Restaurant New Classics (James Beard Award Nominee)
Moosewood Restaurant Celebrates (James Beard Award Nominee)

As Moosewood cooks and cookbook authors, we share a
common experience: Our friends and families are afraid to
cook for us. They think we expect a gourmet meal when
honestly, after a long day of chopping mountains of
vegetables, we are grateful for the simplest fare. So thanks to
all of you who set aside your worries and nurtured us with
good food and companionship. We hope this collection of
recipes will inspire you to invite us over more often!
We wish to thank our Moosewood Restaurant partners for
running the show while we were testing recipes and writing
this book: Joan Adler, Ned Asta, Tony Del Plato, David
Dietrich, Neil Minnis, Eliana Parra, Sara Robbins, and Myoko
Maureen Vivino. We also wish to express appreciation to our
hardworking employees.
Our affection and thanks go out to our friends and agents,
Arnold and Elise Goodman. We greatly appreciate the careful
eye and expert guidance of our editors at Clarkson Potter,
Pam Krauss, Jennifer DeFilippi, and Rica Allannic. We also
send special thanks to Marysarah Quinn for her admirable
work as the creative director on this book. Her calm,
competent influence has been invaluable to us. Thanks again
competent influence has been invaluable to us. Thanks again
to our designers Jan Derevjanik and Laura Palese for doing a
beautiful job. And thanks also to the rest of the Clarkson
Potter staff for their enthusiastic, friendly help.
We wish to express our appreciation to our photographer,
Jim Scherer, and food stylist, Catrine Kelty, for creating
graceful photographs for our book. We admire your artistry
and dedication to your craft.
And finally, without the technical expertise and the good-
natured patience of Emilio Del Plato, we would have been a
sorry, frustrated bunch who did not see our computers as our
friends during the process of preparing the manuscript.
Thank you, Emilio.
Introduction
Pasta
Selecting & Cooking Pasta
Creamy Lemon Pasta
Pasta with Olives Piquant
Pasta with Tomatoes, Summer & Winter
Pasta with Greens & Ricotta
Pasta with Broccoli, Edamame & Walnuts
Fettuccine with Fresh Herbs
Fettuccine with Walnut Pesto
Pasta with Caramelized Onions & Blue Cheese
Spaghetti with Sun-Dried Tomatoes & Pine Nuts
Pasta with Artichoke Hearts & Feta
Beijing Noodles
Whole-Grain Pasta with Greens & Tomatoes