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Vegetables Make the Meal

Meatless main dish pleases the palate and the eye

Fine Cooking Issue 02
Photos: Martha Holmberg
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New or part-time vegetarians sometimes struggle to find meatless main courses. Carefully layered seasoning, robust stocks, and tantalizing sauces will ensure that your meatless recipe is interesting and satisfying enough to be the focus of the meal. Kaysey McLoughlin writes about how to amplify the primary flavors or balance them. Understanding this spectrum of flavors is a key to good vegetarian cooking. She explains how to select and most attractively present the crookneck squash that is the basis of this meal with barley and vegetable stuffing. A delicious vegetable stock recipe is also included.


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