Grace Maurer

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Social Circle Macaroni Pie from 'Mastering the Art of Southern Cooking'

The name "macaroni pie" is confusing on multiple fronts. This recipe, from <b>Nathalie Dupree</b> and Cynthia Graubart's <i>Mastering the Art of Southern Cooking</i>, is neither a pie nor made from macaroni. It also obscures the fact that the dish in question is actually just custard-style macaroni and cheese. But …

How to Cook Crispy Tofu Worth Eating

Tofu is my favorite food, which makes me an outlier. People don't like tofu. And I get it. There's a lot of bad tofu out there, and it's easy to dislike when it's soggy, mushy, or bland. But great tofu—tofu with a tender center surrounded by a well-seasoned, crisp crust—is one of the most …

Gluten-Free Tuesday: How to Cook Gluten-Free Pasta

In my Facebook feed, someone's status update proclaimed that the gluten-free diet wasn't for him because he loves pasta too much to live without it. In the same update, he called folks on the gluten-free diet "glutards." Ah, a combination of bad facts and name calling. Awesome.<p>At least once a week, …

Fusilli With Broccoflower, Olives, and Herbs From 'The New Vegetarian Cooking for Everyone'

Your first question upon reading this recipe title is probably, "What the heck is broccoflower?" If you haven't already Googled it, broccoflower describes two different brassicas—fractaled Romanesco broccoli and bright green rounded cauliflower. Either of these will work in Deborah Madison's simple …

Black Nightfall Beans With Red Chili Pods, Tomatoes, and Avocado From 'The New Vegetarian Cooking for Everyone'

Beans and rice are a staple for good reason—they're hearty, simple, and a perfect blank canvas for many different flavors. Deborah Madison gives several variations for both beans and rice in her recently re-released cookbook, we have five (5) copies of <i>The Oxford American, KQED's Bay Area Bites,</i> …

Braised Artichokes With Leeks and Peas From 'The New Vegetarian Cooking for Everyone'

While Deborah Madison includes plenty of recipes for starchy or bean-filled dishes in her cookbook, <i>The New Vegetarian Cooking for Everyone</i>, her straightforward vegetable preparations are the true heart of the book. Some recipes focus on a single vegetable—sautéed parsnips, for example—while others …

How to cook the perfect goulash

Goulash is a dish with dual nationality. In its traditional Hungarian form, it's a soup, a thin broth studded with meat apparently favoured by cowboys (<i>gulyás</i>) – a kind of central European chilli con carne, if you like. Almost everywhere else, however, it refers to the spicy meat stew known in its …

Kale Salad With Glazed Pumpkin Seeds and Hot Cider Vinaigrette From 'The New Vegetarian Cooking for Everyone'

Do you really need another recipe for kale salad? You may think not. But this recipe, from Deborah Madison's recently re-released cookbook, <i>The New Vegetarian Cooking for Everyone</i>, offers a couple of techniques that can add new life to the perhaps overly trendy dish. First, she toasts a batch of …

Spicy Stir-Fried Tofu With Coconut Rice From 'The New Vegetarian Cooking for Everyone'

I have many friends who are vegetarian and vegan, and tofu (as well as its related soy products) plays a big part in their diet. I myself eat cubes of the stuff a few times a month, and have grown from having a begrudging acceptance of it to a true appreciation of its subtle flavor. I most often …