Vegetarian cooking outgrew its Birkenstocks long ago, but as Americans combat obesity and even financial strain, meatless meals are becoming mainstream. Several excellent new cookbooks explore the complexities of vegetarian cuisine in ways that will tempt even the most devout carnivores.Chef Maria Elia’s “The Modern Vegetarian” (Kyle Books, 2009) is the book for home cooks who remain unmoved by cauliflower soup and lentil loaf. Lush photography in saturated hues — jewel-like tomatoes in gold, green and red; a nearly emerald watermelon set against aquamarine — offers a vision of vegetarian cooking that is rich, silky and deeply textured. And the recipes deliver.
The Banner's monthly health supplement looks at the importance of diet in establishing and maintaining good health. Spoiler alert: Ratcheting up the amount of fruits and vegetables you eat can make a major difference. More »
"Encouraging teens to become acquainted with, and maybe even fond of, vegetables and fruits is the best thing we can do for them," wrote chef and author Didi Emmons in this special Feb. 21, 2008, Banner piece. More »
The organization was founded as a program to provide home-cooked meals to Boston residents diagnosed with HIV/AIDS. From an original clientele of 30 people who received three meals a week, the service has since expanded to include individuals with any illness, from cancer to kidney failure, and now provides 700 people from Lynn to Lawrence with three squares a day, five days a week. More »