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Making The Most of Going Meatless

These recipes prove that cutting back on meat doesn't have to mean eating boring meals. RECIPES  I

Food Max Fisher Jul 29, 2009

A Veg Survival Guide to July 4th

For vegetarians, Fourth of July barbecues can be a challenge. A guide to grill-friendly, meat-free dishes.

Food Max Fisher Jul 2, 2009

Recipe: Star Spangled Banner Tamales

Think tamales are un-American? Think again. Not only are they a down-home tradition in parts of the U.S., they're perfect for a Fourth of July barbecue.

Food Max Fisher Jul 2, 2009

Recipe: Grilled Pepper Salsa

The texture is actually more like a relish or tapenade, but the flavor and spice are all salsa. Great with just about anything grilled, vegetarian or no.

Food Max Fisher Jul 2, 2009

The Case for Semitarianism

Vegetarianism isn't for everyone, and that's OK. Consider a semi-meatless diet instead.

Food Max Fisher Jun 17, 2009

Recipe: Baked Rigatoni with Eggplant and Sausage

Meatless sausage, that is. Inspired by Tyler Florence's rigatoni from his book, Tyler's Ultimate, this meatless variation sacrifices next to nothing in flavor. This is a great way for a meat-loving eater to try vegetarianism or semi-vegetarianism.

Food Max Fisher Jun 17, 2009

Recipe: Mushroom French Onion Soup

This appetizer is inspired by a recipe from Tyler Florence, which he calls "The Ultimate French Onion Soup." I won't claim this is the best, but it's pretty good, and the addition of mushrooms helps to fill in for the lost beef broth. It's actually a bit more savory than I imagine Tyler's original to be, but I really enjoy that.

Food Max Fisher Jun 17, 2009

Risotto, Not Rhetoric (or Red Meat)

For some, vegetarianism is a moral mandate. But when the table becomes a mission field, problems arise. The author describes his initial, failed attempts to preach the virtues of his lifestyle and his eventual discovery that good food can be the most persuasive tool in advocating vegetarianism.

Food Max Fisher Jun 10, 2009

Recipe: Savory-Sweet Muscat Risotto

Mushroom risotto is one of the great clichés of vegetarian food, so this unusual variation will be a welcome reprieve. Muscat, a dessert wine made from the muscatel grape, is the key ingredient. Australia's Rutherglen Muscats, which are dry and a deep amber color, suit the risotto best.

Food Max Fisher Jun 10, 2009

Recipe: Gorgonzola Porcini Polenta

Polenta doesn't require much introduction: It is creamy and delicious. The mushrooms and cheese lend it a certain savory heft and make it a wonderful appetizer. This recipe comes from October, 1995, issue of Gourmet magazine.

Food Max Fisher Jun 10, 2009

Deep in Maine, Artisanal Doughnuts

A diner in Central Maine makes doughnuts in local, fresh flavors like peanut butter, raspberry preserves, applesauce, molasses, lemon, carrot, fresh blueberries, even squash. And the signature sweet potato doughnuts will make you forget Krispy Kreme forever.

Food Max Fisher May 28, 2009

The Fervor of the Vegan

In his quest to understand why vegans can often seem so angry, the author realizes why some omnivores find his vegetarianism distasteful. A dietary reconciliation.

Food Max Fisher May 7, 2009

For Vegetarian, a Strange New World

After giving up meat, the author finds surprising challenges in all facets of his life--especially from Grandma. Even dating is changed by his new dietary lifestyle. Believe it or not, his cooking actually improves. Includes recipes for vegetarian dishes to please anyone, meat-eater or no.

Food Max Fisher Apr 29, 2009

Recipes Promo

Food Max Fisher Apr 20, 2005