Excerpted from Vegetarian Cooking for Everyone by Deborah Madison (10th anniversary edition, Broadway Books, 2007). Copyright 2007 by Deborah Madison.
Talk about a centerpiece dish, with the first slice this dome of dark glossy greens turns into pure Technicolor. You've got yellow and red peppers with tomatoes, corn in the form of hominy and black beans. In the taste department you've got shots of fresh lime and a new spice blend straight from the Caribbean.
Thanksgiving is usually all about the turkey (and it's offered in our menu as an option), but I think vegetarians and vegans have been politely surviving on cranberry sauce, creamed onions and mashed potatoes far too long.
Judy Rodgers of San Francisco's legendary Zuni Café shares a homey, modern holiday menu that includes an interesting stuffing and a turkey roasting technique designed to free up precious oven space.
In response to a listener's frantic email about how to get the Thanksgiving turkey and all the side dishes onto the table at the same time (with one oven and four burners), Lynne came to the rescue with advice and a do-ahead feast.
Deborah Madison offers this hearty holiday feast that will please anyone.
Crisp, bronzed and fragrant, this turkey takes a mere ten minutes to the pound cutting the usual roasting time down by a third to a half. Steam from the white wine in the pan makes the skin especially good, and roasting on a rack of vegetables and apple gives you especially fine pan juices for gravy.
From The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper (Scribner 1999). Copyright 1999 Lynne Rossetto Kasper.