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. […]
French Barley Salad
Barley is the perfect grain for a hearty salad because it’s chewy and readily absorbs flavors. It takes about 40 minutes to become tender, so there’s plenty of time to prepare the rest of the ingredients while it cooks. Here we combine the barley with marinated mushrooms, sweet peppers, carrots, and crunchy green beans. Buttery […]
The Hippies Have Won!
This is the opening line of Christine Muhlke’s April 4, 2017 article in the Food section of the NY Times. “It’s Moosewood’s world. We’re just eating in it.” Consider granola: The word used to be a derogatory term. Now it’s a supermarket category worth nearly $2 billion a year. Kombucha was something your art teacher […]
Greek Diced Vegetable Salad
A light, refreshing, and flavorful salad, the intensity of the Kalamata olives will be more evenly distributed if you take the time to slice them. Hopefully you can find pitted olives at your deli bar or specialty store. A heartier salad can be created by the addition of chickpeas and slices of hard boiled egg. […]