|| HOME
|| INTRO
|| SYMBOLS
|| ALMANAC
|| ECONOMY
|| GEOGRAPHY
|| STATE MAPS
|| PEOPLE
|| FORUM
|| NEWS
|| COOL SCHOOLS
|| STATE QUIZ
|| BOOK STORE
|| MARKETPLACE
|| STATE LINKS
|| GUESTBOOK
|| CONTACT US
|
|| HOME
|
  [ LOBBY | PEOPLE | COOKING | HISTORY | OUTDOORS | REFERENCE | TRAVEL | MORE ] |
|
|
C O O K I N G | |
Southwestern Vegetarian
by Stephan Pyles Stephan introduces us to a bold new take on two of the country's most popular culinary styles -- the regional specialties of the American Southwest and the natural splendor of vegetarian cooking. From Jalapeo-Cilantro Jelly or Red Chile Linguine with Pumpkin Seed Pesto to Southwestern Vegetable Paella or Smoked Tomato Pizza with Basil and Queso Fresco, Pico de Gallo, Wild Mushroom Risotto, Posole -- here spiced up with southern greens, chayote, dried cherries, and pecans. |
|
|
|
|
|
[ HOME
|| INTRO
|| SYMBOLS
|| ALMANAC
|| ECONOMY
|| GEOGRAPHY
|| STATE MAPS
|| PEOPLE
] [ FORUM || NEWS || COOL SCHOOLS || STATE QUIZ || BOOK STORE || MARKETPLACE || STATE LINKS ] || GUESTBOOK || CONTACT US || PRIVACY STATEMENT ] |
|
Site designed exclusively for NETSTATE.COM by NSTATE 
|
|