Radius chef Patrick Connolly uses lentils in a vegetarian stew.
(wendy maeda/globe staff)
It's time to take stock of veggie stews
Radius chef Patrick Connolly uses lentils in a vegetarian stew.
(wendy maeda/globe staff)
To some, a vegetable stew summons thoughts of dishwater broth with mushy root vegetables and some white beans that refuse to soften. In fact, the choices for vegetarians are far more appealing , and top chefs are offering customers some fine food. (Full article: 562 words)
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