This bright, light soup is a departure from classic, heartier barley soups. While the barley cooks and the sun-dried tomatoes soak, you have time to prepare all of the rest of the ingredients. Although the garnish of feta cheese is optional, we highly recommend it —tomatoes and feta are a perfect pair. Serves 4 to […]
Armenian Green Beans
A simple time-honored family recipe from Laura Branca’s mother for preparing fresh green beans. Lemon and an assortment of herbs provide a brisk accent. This recipe uses dried herbs, but if you have fresh herbs–thyme, marjoram and basil, you should double the amounts, or use more to taste. It’s difficult to ruin this dish. Always […]
The Benefits of Locally Produced Food
Consumer Reports & Seneca Towns Engaging People for Solutions are sponsoring a workshop The Benefits of Locally Produced Food November 1, Thursday, 6:30 – 8 pm Elizabeth Delavan Library, 8484 S. Main St, Lodi NY The Workshop is free. Registration required (15 limit) To register, contact: stepscommunity@s2aynetwork.org or 607- 403-0069 Workbooks and food […]
A Big Fat Tomato Sandwich
Save Print A Big Fat Tomato Sandwich Recipe type: sandwich Prep time: 15 mins Total time: 15 mins Serves: 4 A Big Fat Tomato Sandwich August is the moment in the northeast when the tomatoes ripen. It’s suddenly time for bruschetta, gazpacho, tomatoes and fresh mozzarella, panzanella, fried green tomatoes, and roasted tomato sauce. Here’s […]
Tomato Corn Salsa
This is a colorful salsa that is easy to make and brimming with sunny flavors. We’ve got sweet corn and ripe tomatoes in July and August out here. Don’t miss the incredible taste of fresh ingredients in season. This will keep for 2 or 3 days but is best served the day it’s made. Yield: 3 […]
West African Groundnut Stew
The recipe for this luscious stew came from teacher and former Moosewood server, Ira Rabois, after serving in the Peace Corps in Sierra Leone, Africa. Then the dish underwent a few changes in the Moosewood kitchen. Groundnuts are a popular ingredient in West Africa (legumes that ripen on the ground). The peanut is a type […]
Job Openings in the Moosewood Kitchen!
Looking for a job? Moosewood Restaurant has kitchen positions open. We are looking for cooks and dishwashers. ◊ Moosewood is now accepting applications for a part-time to full-time Cook/Prep position Experience Preferred. ◊ Moosewood Restaurant is also accepting applications for 1-2 Dish-washing positions ◊ Stop by the restaurant between 11:30 am-8:30 pm, and ask the host […]
Did you enjoy a pie on Pizza Day?
Here is a guest column by our own Tony Del Plato in the Finger Lakes Times, writing about pizza and Italian food: Friday was National Pizza Day. I hope you celebrated with your favorite slice or pie. Pizza is the best gift from Italy to America and arguably its favorite food. The Neapolitan style pizza […]
Our Newest Cookbook Reviewed!
The Moosewood Restaurant Table The Moosewood Collective. Griffin, $35 (416p) ISBN 978-1-250-07433-1 The Moosewood Collective’s latest cookbook deserves a place next to the seminal vegetarian Moosewood Cookbook that was published in 1974. Moosewood excels at creating recipes that layer flavor upon flavor. Each chapter is filled with innovative recipes that pull in techniques and ingredients […]
Pasta with Broccoli, Edamame & Walnuts
Shelled edamame (fresh soybeans) are available in the frozen food section of many natural foods stores and supermarkets. Whole wheat pasta is especially good in this dish. If you think you’ll be lucky enough to have leftovers for lunch tomorrow, instead of tossing the walnuts into the pasta, sprinkle them on top of each serving. […]