Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About
While Vegetables May not be the first thing we reach for when famished, put a serving of perfectly cooked and well-seasoned vegetables in front of us, and we’ll scarf them down.
We now realize how fortunate we are that our mothers were (and are) good cooks. Marie was raised on steamed escarole in olive oil and Richard on fresh-picked Jersey corn on the cob. Coming from a childhood where vegetables were considered good food, we learned as adults and culinary students to respect and admire their simplicity.