Vegetarian

In the dead of winter, vegetarian cooking can be a challenge. But with dishes like Fettuccine with Walnut-Parsley Pesto, New York City chef Bill Telepan of Judson Grill reveals lots of delicious possibilities.

On the table in less than 30 minutes
Caramelized Onion and Polenta Tart
Frisée Salad with Pears and Hazelnuts
Buttery Root Vegetable Ragout
Fettuccine with Walnut-Parsley Pesto
Cauliflower with Pine Nut Crumble
Shirred Eggs with Swiss Chard
Celery Root–Potato Pancakes
Spicy Carrots with Peperoncini

Published January 2004