Red, Hot and Green
by By Hazen, Janet and Pool, Joyce Oudkerk (PHT)
Category: Cooking , Vegetarian

In Red Hot and Green, acclaimed cookbook author and restaurant critic Janet Hazen turns up the heat with a blistering assortment of vegetarian dishes inspired by cuisines from around the world. The bold flavors of ginger, mustard, peppercorns, horseradish, and chili peppers star in this delicious collection of appetizers, soups, salads, main dishes, and even desserts.A companion volume to Ms. Hazen's earlier titles, Hot, Hotter, Hottest and Turn it Up!, Red Hot and Green features full-flavored foods enlivened with varying degrees of hotness. Spice up a winter night with a hearty Mustard-Glazed Wild Mushroom Ragout or Baked Polenta with Chili Peppers and Smoked Cheese. Or make the most of warmer seasons with a Peppered Summer Squash Frittata and Frozen Ginger-Peach Yogurt with Cinnamon. Lower in fat, these sizzling vegetarian dishes will please your palate as well as your waistline. Vegetarian or not, you'll enjoy the heat.