Vegetarian for all: the most successful dishes can make even a steak lover happy

Article Abstract:

A vegetarian meal that will appeal to omnivorous wine drinkers is presented. The first course is asparagus with olive dressing. Asparagus does not usually go well with wine, but a sparkling white wine works well with the dish. The main course is noodles and mushrooms which goes well with a zinfandel. The dessert is almond cake with mango sorbet which should be accompanies by a sauvignon blanc.

United States, Cookery (Pasta), Pasta products, Cake, Cakes, Cookery (Asparagus), Asparagus

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For your eyes only: Tavern on the Green chef Patrick Clark creates a special summer menu

Article Abstract:

Manhattan chef Clark is a former football player who studied cooking in France after college. He uses only the freshest ingredients to create his delicious dishes. Recipes are given for roasted black sea bass with Israeli couscous and wild mushrooms and other dishes.

Appreciation, Biography, Vegetables, Fish (Food product), Wine, Cookery (Crabs), Crab meat, Cookery (Vegetables), Chocolate, Cookery (Chocolate), Cookery (Fish), Clark, Patrick

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Greens from greens: a vegetarian menu for winter by Annie Somerville, executive chef

Article Abstract:

A menu of vegetarian dishes that taste good with different wines is presented. The dishes include grilled asparagus, lettuce and field greens, winter vegetable ragout and brioche tart.

Recipe, Vegetarian cookery, Vegetarian cooking

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