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Tuesday, January 19, 2010

Six Recipes that Satisfy Both Meat-Eaters and Vegetarians

The current issue of Fine Cooking magazine takes on the always-challenging subject of how to feed a group that includes both carnivores and vegetarians. The editors came up with six easy-to-customize recipes that feed everyone without exhausting the cook. Author Ivy Manning says,

My strategy is simple: Prepare a vegetarian main dish that’s delicious on its own, set some aside for the non-meat-eater, and then add meat or seafood to the rest of the meal. Dinner’s on the table fast, and everyone gets to enjoy the same supper without your having to do double duty in the kitchen.

We can attest to the deliciousness of the recipes—last weekend we had both the chicken and tofu versions of Manning's Thai Red Curry with Chicken and Vegetables, and loved them equally.

Thanks, Fine Cooking, for recognizing the large number of us who cook for "mixed" groups!

1 comment:

  1. Made a more traditional borscht over the weekend with some beets frozen from the summer garden: beets, onion, dill, stock, a bit of leftover beef, topped with a dollop of sour cream. Great treat on a snowy day! Sandy