Moosewood Restaurant New Classics: 350 Recipes for Homestyle Favorites and Everyday Feasts by Moosewood CollectiveMoosewood Restaurant New Classics: 350 Recipes for Homestyle Favorites and Everyday Feasts by Moosewood Collective

Moosewood Restaurant New Classics: 350 Recipes for Homestyle Favorites and Everyday Feasts

byMoosewood Collective

Paperback | November 6, 2001

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Not since their phenomenally successful Moosewood Restaurant Low-Fat Favorites has Ithaca, New York’s, famed Moosewood Collective assembled such a comprehensive and appealing group of recipes -- all brand-new. Crowd-pleasing fare like Moosewood Muffins, savory risottos, satisfying main-dish salads, and two dozen one-dish meals are just some of the standout recipes in this indispensable collection of easy-to-make dishes. From breakfast to snacks, quick dinners and showstopping entreés to homey desserts, these are recipes cooks will reach for time and again.

As always, Moosewood Collective’s enticing, flavorful fare draws on a diversity of culinary traditions. The flavors of Asia, Africa, Europe, and the Americas make for food that is up-to-date and exciting.

Complete with fascinating bits of multicultural food lore, time-saving tips, and interesting side notes gleaned from The Collective’s many years as culinary pioneers, Moosewood Restaurant New Classics is an essential resource for every contemporary cook.
Moosewood Restaurant opened more than 25 years ago and was recently named by Bon Appétit magazine as one of the 13 most influential and revolutionary restaurants of the twentieth century. The Moosewood Collective has received three prestigious James Beard awards and is now marketing prepared foods starting with a line of all-natural sa...
Title:Moosewood Restaurant New Classics: 350 Recipes for Homestyle Favorites and Everyday FeastsFormat:PaperbackDimensions:496 pages, 9.09 × 7.34 × 1.37 inPublished:November 6, 2001Publisher:Potter/TenSpeed/HarmonyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0609802410

ISBN - 13:9780609802410

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Rated 5 out of 5 by from Loved it I received this as a gift and have loved all the recipes. Especially the roasted Moroccan vegetables.
Date published: 2016-12-05
Rated 5 out of 5 by from Lots of Tasty Recipes This book has a great collection of tasty recipes from quick meals to comfort cooking. It includes information pages on different types of dishes (e.g. frittatas) and ways to create your on versions. It also has multiple variations - like 5 different dressings for the egg salad or multiple dressing for a carrot salad etc. I've enjoyed all the meals I've made from it.
Date published: 2007-06-06
Rated 5 out of 5 by from A++ This is the book for anyone who thinks that vegetarian food is boring. There are so many great recipes in this book and they're all meatless. It caters to vegans, vegetarians and those who eat fish (like my family). There are no pictures, which I would say is the only drawback. One of the greatest things about it is that it will show you ways to use ingredients you might not normally use, like quinoa. We have had this book for well over a year now & all of the recipes have turned out well. My sister, a strict vegetarian, had this book out for a couple of months from the library because she loved it so much she wanted to keep it.
Date published: 2005-11-29

Read from the Book

Breakfast & BrunchIt seems that a new study linking a good morning meal to improved concentration, mental acuity, memory, and energy is released every few months, and these findings are especially pertinent to kids.Yet, too often our mornings are ushered in by sleeping until the last minute, cajoling and threatening late risers, then wolfing down something before dashing for buses, trains, and carpools. So much for breakfast.The arguments for having a good meal in the morning are legion-and persuasive. The body needs nourishment, and most of us need to be alert, clear thinking, and energetic. Eating breakfast regulates food consumption. With a meal under your belt there's less temptation to snack mid-morning, or to overeat at lunch, or to make poor food choices. There is also evidence that eating breakfast essentially stokes the body, increasing metabolism and the rate at which calories are burned throughout the day.Unfortunately, quick fixes-even toast or bagel on the run-are not good solutions for some sound physiological reasons. Breakfasts high in refined carbohydrates are fast burns, and soon leave you starving and shaky, an adrenaline response to low blood sugar. It also appears that carbohydrates alone can induce drowsiness, although when taken with the other nutrients, they play an important role in relaxation and concentration. Protein, fat, and fiber on the other hand are important starters because they provide longer lasting satisfaction and energy output, and steady glucose levels, which affect mood stability. Given the compelling connections between protein intake and brain function, the recommended wisdom is to have the bulk of one's protein for breakfast and lunch. That may mean looking at breakfast and brunch strategically and a little differently.No time to cook for breakfast? Stretch your ideas of what's possible. Make use of leftovers. Cook enough for the weekend brunch to create "on purpose" leftovers. Reheat hot cereals in the microwave. Christine Lavin sings a song called "Cold Pizza for Breakfast," and why not? Frittatas are a great supper-into-breakfast meal, as are our savory flans, quiches, and tarts. The Greek Wheatberries & Peaches from Sunday's brunch is an ideal candidate for Tuesday's breakfast.If you want breakfast food for breakfast, but can't see cooking on workday mornings, plan ahead a little. Our muffins, quickbreads, and whole grain, high-fiber waffles freeze beautifully, reheat well in the toaster oven, and make a meal when served with yogurt and fruit or accompanied by a fruit smoothie. Cooking can be so relaxing and fun. Do a little extra with breakfast or brunch in mind and you'll thank yourself later.If you're an early-rising "morning person," cook extra even on workdays. After all, given what science tells us about carbohydrates, pancakes are the perfect supper.Moosewood MuffinsJust by adding fruit, nuts, and/or chocolate chips, humble muffins can be transformed into a multisensory treat. Our basic muffin recipe leaves plenty of room for creative inspiration; over the years, early-morning Moosewood muffin-makers have tried more than two hundred variations. We've listed some of our most popular combinations. If you think of something else that appeals to you, we urge you to try it.At Moosewood, morning customers like a muffin with their coffee, and lunch and dinner customers often check out the muffin case when it's time for dessert. The streusel topping adds a special touch. It can be stored in an airtight container in the refrigerator for a couple of weeks, so if you anticipate baking muffins regularly, make extra topping and you'll save time later.For a vegan variation, omit the egg and use soy margarine and soy milk in place of the butter and the milk.Yields 12 muffinsPreparation time: 30 to 35 minutesBaking time: 30 minutesCooling time: 15 minutesstreusel topping (optional)1/3 cup unbleached white flour1 1/2 tablespoons cold butter, chopped into small pieces1 1/2 tablespoons brown sugar, packed1/4 teaspoon ground cinnamonpinch of nutmegpinch of saltwet ingredients6 tablespoons butter, at room temperature1/2 to 3/4 cup sugar1 egg1/2 cup plus 2 tablespoons milk1/2 teaspoon pure vanilla extract2 cups chopped fruit, and/or nuts, and/or chocolate chips*dry ingredients2 cups unbleached white all-purpose or pastry flour1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground cinnamon or other spice (optional)* See the Variations for suggested flavor combinations. Use 2 cups of chopped fruit (one kind or a combination); or 1 cup fruit, 1/2 cup nuts, and 1/2 cup chocolate chips; or 1/2 cup nuts or chocolate chips and 1 1/2 cups fruit.Preheat the oven to 350°. Prepare a 12-cup muffin tin by lightly oiling the cups or placing a paper liner in each cup.If you want a topping, mix together all of the streusel ingredients and blend with a fork until the butter is pea-sized or smaller. Set aside. In a mixing bowl, cream together the butter and sugar until smooth. Beat in the egg and then the milk and vanilla; the mixture will look lumpy. By hand with a rubber spatula, fold in the fruit and/or nuts and/or chocolate chips. Set aside.In a separate large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon, if using, and mix well. Add the wet ingredients to the dry ingredients and fold together with a rubber spatula without overmixing. Spoon about 1/3 cup of the batter into each muffin cup. Sprinkle each muffin with a scant tablespoon of streusel topping if you like.Immediately place the muffins in the oven and bake for 30 to 35 minutes, until puffed and golden. After about 20 minutes, rotate the muffin tin in the oven to ensure even baking.Remove the muffins from the oven and place the tins on a rack to cool for about 15 minutes. The hot muffins are quite soft and may fall apart if handled right away. Serve warm or cool completely and store in a sealed container at room temperature.Per 1.75-ounce serving: 167 calories, 3.1 g protein, 6.7 g fat, 23.6 g carbohydrates, 3.9 g saturated fatty acids, 38.4 mg cholesterol, 169.4 mg sodium, 0.5 g total dietary fiberVariations -- Here are some of our most popular muffin varieties. Fruit should be chopped into pieces large enough to be easily recognizable.Peach Blueberry: 1 cup peeled and chopped fresh peaches and 1 cup fresh blueberries.Apple Cranberry: 1 1/2 cups peeled, cored, and chopped Granny Smith apples, 1/2 cup fresh or frozen chopped cranberries (you can chop cranberries in a mini processor), and 1 additional tablespoon of sugar.Mango Banana Chocolate Chip: 1/2 cup peeled, pitted, and chopped ripe mangos, 1 peeled and chopped ripe banana, and 1/2 cup semi-sweet chocolate chips.Papaya Red Raspberry: 1 ripe papaya, peeled, seeded, and chopped and 1 cup fresh red raspberries.Peaches & Pecans: 1 1/2 cups peeled and chopped fresh peaches and 1/2 cup chopped toasted pecans.Pear Chocolate Almond: 1 cup peeled, cored, and chopped ripe pears, 1/2 cup chopped toasted almonds, and 1/2 cup semi-sweet chocolate chips.Pumpkin Apple Cinnamon: 3/4 cup cooked mashed pumpkin (canned is fine), 1 cup peeled, cored, and chopped apples, and an additional 1/4 teaspoon of cinnamon.Pumpkin Pecan Chocolate Chip: 3/4 cup cooked mashed pumpkin (canned is fine), 1/2 cup chopped toasted pecans, and 1/2 cup semi-sweet chocolate chips.Strawberry Chocolate Almond: 1 cup chopped fresh strawberries, 1/2 cup chopped toasted almonds, and 1/2 cup semi-sweet chocolate chips.Apple Zucchini MuffinsHere's a muffin that's very, very low in fat, made with no butter and no oil whatsoever. We add a bit of oat bran, a nutritious touch-since oat bran has been identified as a food helpful for lowering cholesterol. The zucchini, apples, and yogurt all contribute to the moistness of the muffins, which are flavored with the tasty pairing of vanilla and cinnamon.Yields 12 muffinsPreparation time: 20 minutesBaking time: 25 to 30 minutes1 1/2 cups unbleached white flour1/2 cup oat bran1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon salt2 eggs3/4 cup plain nonfat yogurt3/4 cup brown sugar, packed1/2 teaspoon pure vanilla extract (optional)1 cup grated zucchini1 cup peeled, cored, and chopped applesPreheat the oven to 350°. Lightly oil the muffin tin. Place a paper liner in each cup.In a bowl, sift together the flour, oat bran, baking powder, baking soda, cinnamon, and salt. Stir to mix evenly.In a separate bowl, beat the eggs until pale yellow. Add the yogurt, brown sugar, and the vanilla, if using, and beat until thoroughly mixed. With a rubber spatula, fold in the zucchini and apples. Stir the wet ingredients into the dry ingredients until just blended.Spoon about 1/3 cup of batter into each muffin cup. Bake for 15 minutes, rotate the muffin tin in the oven to ensure even baking, and continue to bake for another 10 to 15 minutes. When a paring knife inserted into a muffin comes out clean, the muffins are done.Remove the muffins from the tin and place on a wire rack. Serve hot, warm, or at room temperature. Allow to cool completely before storing in a sealed container.Per 2.75-ounce serving: 144 calories, 4.1 g protein, 1.5 g fat, 29.8 g carbohydrates, 0.4 g saturated fatty acids, 44.3 mg cholesterol, 164.4 mg sodium, 1.3 g total dietary fiberStrawberry Banana MuffinsThese wheat-free, gluten-free muffins are made with the yummy combination of strawberries and bananas. Look for potato starch in the kosher foods section of your market.Yields 12 muffinsPreparation time: 25 minutesBaking time: 25 to 30 minutes1 1/4 cups rice flour1/4 cup potato starch1/4 cup tapioca flour1/2 teaspoon xanthum gum*1/4 teaspoon ground cinnamon1 teaspoon baking soda1 1/2 teaspoons baking powder1/2 teaspoon salt1/2 cup butter, softened1/3 cup sugar2 eggs1/2 teaspoon pure vanilla extract1/3 cup milk2 bananas, peeled1 1/2 cups stemmed and coarsely chopped fresh strawberries* Xanthum gum is a binding agent, found in health food stores and well-stocked supermarkets. In this recipe, in the absence of wheat gluten, it holds the muffins together.Preheat the oven to 350°. Lightly oil a muffin tin and fill with paper liners.In a large bowl, sift together the rice flour, potato starch, tapioca flour, xanthum gum, cinnamon, baking soda, baking powder, and salt. Stir to mix. In a separate bowl, cream together the butter and sugar until smooth. Beat in the eggs and add the vanilla and milk, stirring well. The mixture will be quite lumpy.Mash the bananas and fold them with the strawberries into the wet ingredients. Mix the wet ingredients into the dry ingredients to form a thick batter.Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25 to 30 minutes. After about 15 minutes, turn the muffin tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.Place the muffin tin on a cooling rack for a few minutes, then remove the muffins from the tin and place them on the rack or a platter. Serve warm or at room temperature. Cool completely before storing in an airtight container.Per 3-ounce serving: 197 calories, 2.8 g protein, 9.2 g fat, 26.6 g carbohydrates, 5.3 g saturated fatty acids, 65.2 mg cholesterol, 341.5 mg sodium, 1.5 g total dietary fiber