It's easy to cut down on meat consumption without following a strict vegetarian diet. All of the following veggie-packed recipes can easily be tailored to your personal culinary preferences.
April Bloomfield's Acquacotta
Acquacotta, a humble, traditional Tuscan soup, translates to "cooked water." For a vegetarian version of Bloomfield's dish, omit the clams and bacon and add a handful of diced Parmigiano-Reggiano rind.
Walter Plendner's Wild Mushroom Goulash
For best results, splurge on the mushrooms and serve this rich goulash over a fluffy mound of polenta.
Eric Hara's Stewed Big Bean Cassoulet
Chock full of beans and vegetables, this meat-free version of cassoulet doesn't disappoint. A rich vegetable broth can be substituted for the lobster and chicken stocks.
Michael Anthony's Celery Root and Lemon Risotto
This intensely flavorful risotto from Michael Anthony of Gramercy Tavern is made with a fragrant celery stock and topped with lemon confit and a purée of celery root and ramps.
It's easy to cut down on meat consumption without following a strict vegetarian diet. All of the following veggie-packed recipes can easily be tailored to your personal culinary preferences.
April Bloomfield's Acquacotta
Acquacotta, a humble, traditional Tuscan soup, translates to "cooked water." For a vegetarian version of Bloomfield's dish, omit the clams and bacon and add a handful of diced Parmigiano-Reggiano rind.
Walter Plendner's Wild Mushroom Goulash
For best results, splurge on the mushrooms and serve this rich goulash over a fluffy mound of polenta.
Eric Hara's Stewed Big Bean Cassoulet
Chock full of beans and vegetables, this meat-free version of cassoulet doesn't disappoint. A rich vegetable broth can be substituted for the lobster and chicken stocks.
Michael Anthony's Celery Root and Lemon Risotto
This intensely flavorful risotto from Michael Anthony of Gramercy Tavern is made with a fragrant celery stock and topped with lemon confit and a purée of celery root and ramps.
