A Zuni Café Classic Without the Chicken? It’s Possible.
As fall produce shuffles in at farmers’ markets — persimmons, chicories, squash, citrus — my cooking is becoming more practical and comforting. I’m drawn to simple stews, roasts and pots of beans like this one from Melissa Clark, which builds flavor with seaweed and simmered carrots, celery and fennel — and this vegan recipe from…