AboutExpert Expertise My cooking style leans towards Mediterranean, with an emphasis on gourmet, party fare, and vegetarian cuisine. I am a food journalist, I’ve written and edited several cookbooks, and I develop and teach cooking classes.
Experience I have developed recipes for specialty food manufacturers, conducted many seminars on cooking and ethnic foods, and have taught customized cooking classes. I have also owned a gift shop, a floral design business, and a catering business.
I’m the author of Con Amore, a contemporary novel about food, love, and life – Italian style. It includes a brief history of Italy, the foods of each region, and a variety of recipes – many that are vegetarian or easily adaptable to the vegetarian diet. I am the author of Herbed-Wine Cuisine and several other books on a variety of topics.
I publish a quarterly e-newsletter, Simply Elegant, which provides information on food, decorating, and entertaining. I also publish a monthly e-newsletter, Tutto Italiano, about everything Italian. Visit my Web site, www.jtmancuso.com, to learn more.
Expert: Expert Date: 10/9/2004 Subject: new reciepe
Question Hai
I love food.But u see i dont know any new dishes(Only Vegetarian).I am from south India So I know only sambar and rasam.Will U please Tell Me any new recipe so that it will be useful for me
Bye
Ramya
Answer Ramya,
One of my favorite recipes is for Roasted Vegetables. Once the vegetables are cooked, they can be used in many dishes made with rice, beans, and potatoes; or in any other recipe that calls for vegetables.
Roasted Vegetables
2 to 3 large tomatoes, cut into wedges
1 to 2 onions, sliced 1/2-inch thick
3 to 4 zucchini, sliced thick
1 small eggplant, peeled and sliced 1/4-inch
2 to 3 heads garlic, whole cloves peeled
Olive oil
Place tomatoes, onions, zucchini and eggplant in a single layer on two large oiled rimmed baking sheets. Tuck garlic under vegetables. Spray or brush vegetables with olive oil. Bake at 400 degrees for 15 minutes. Turn with spatula. Bake until browned. Transfer to plate. Serve. Can be stored in refrigerator covered with plastic wrap.
To use, add desired amount of vegetables to rice or beans; or mix the roasted vegetables with potatoes.
