this and that

This and That March 2008

Contributing writer Crescent Dragonwagon aptly sums up attitudes toward vegetarian eating with this anecdote: She’s at a book signing with all her books. A man picks up Dairy House Hollow Soup and Bread and exclaims, “Oh, we love soup and bread. We eat it all winter long.” He buys the book. A woman picks up Dairy Hollow House Cookbook and says, “We spent our last anniversary at a country inn.” She buys the book. Another woman picks up Passionate Vegetarian and says, “Hmmm, I have a sister-in-law who’s thinking about becoming vegetarian.” She puts the book down and walks away.

To most people, eating vegetarian means deprivation and focusing on what isn’t there (namely, meat) rather than what is there—in most cases flavor. But lots of our most indulgent dishes are vegetarian—Fettuccine Alfredo, Eggplant Parmesan—even pizza. Flavor aside, we also know that a vegetarian diet is typically a healthier diet too. So check out this issue's recipes beginning on page 6. You won’t be asking, “Where’s the beef?”

Whether you’re a vegan, ovo-lacto vegetarian or a flexitarian, we want to hear your thoughts. What are your favorite ingredients, recipes or bean burgers? Join our conversation with Crescent on our new blog at relishmag.com/blogs.

- Jill Melton, Editor

Weight Watching
Anne Reiniger of Bisbee, Ariz., went to her January Weight Watchers’ meeting to find much ado about the Braised Chicken with Fire-Roasted Tomatoes (below) from the January issue of Relish. The leader made it, loved it and came to the meeting brandishing a copy of Relish. The group calculated the points (for a total of 6) and copied the recipe. Missed the recipe? Go to relishmag.com/braisedchicken

The Vegetable Dishes I Can’t Live Without by Mollie Katzen (Hyperion) takes us back 30 years when Katzen’s Moosewood Cookbook was first published. This new book, with Katzen’s drawings, is a labor of love in these computer times. Sporting the same look as Moosewood, it leaves us knowing why the balance of vegetables and meat in our diet in the last decades has tipped in favor of veggies. The nearly 100 recipes illustrate Katzen’s talent for combining ingredients. For the late-winter kitchen, we have our eyes on Braised Escarole with Garlic and Golden Raisins, Portobello Parmesan and Sesame Cabbage with Leeks. For the recipes, go to relishmag.com/molliekatzen—Jean Kressy

Registered Dietitians’ Day
Diet a wreck? Go see a registered dietitian in honor of March 10, the day newly proclaimed to honor the nutrition experts. To find one near you, go to eatright.org and click on “Find a Nutrition Professional.”

Great American Bake Sale
The Great American Bake Sale kicks off its national campaign to end childhood hunger in America this month. Through the campaign, communities across the country hold bake sales to raise money for summer and after-school food programs and nutrition education programs for low-income families. To find out how to participate, go to greatamericanbakesale.org