For some thirty-five years, the legendary Claire's Corner Copia has been much more than a restaurant to its customers; it's been a home away from home. A New Haven, Connecticut, institution since its founding in 1975, Claire's has consistently won recognition for its vegetarian and vegan cuisine, leading to a national reputation and following. Within these pages ebullient owner-chef Claire Criscuolo shares more than 350 of her beloved recipes—from Spicy Thai Sunflower Noodles to Quinoa-and-Pecan-Stuffed Acorn ...
For some thirty-five years, the legendary Claire's Corner Copia has been much more than a restaurant to its customers; it's been a home away from home. A New Haven, Connecticut, institution since its founding in 1975, Claire's has consistently won recognition for its vegetarian and vegan cuisine, leading to a national reputation and following. Within these pages ebullient owner-chef Claire Criscuolo shares more than 350 of her beloved recipes—from Spicy Thai Sunflower Noodles to Quinoa-and-Pecan-Stuffed Acorn Squash to her signature Lithuanian Coffee Cake. Spiced with photos, stories, and remembrances, it's the next best thing to being there yourself.
Criscuolo, who owns and runs Claire's Corner Copia in New Haven, CT, with her husband, Frank, looks back at three-and-a-half decades of vegetarian cooking in this collection of more than 300 recipes. She talks of inspiration and their "commitment to using organic and local foods," and the joy with which they have served generations of students and professors. Their restaurant, at Chapel and College streets, is on "undeniably the most beautiful corner in the city," she writes. "It's the place where you can see the first daffodils of spring as they pop up from the land surrounding the Yale campus…the place where you can feel like you're in the center of the city." Criscuolo (Claire's Classic American Vegetarian Cooking) divides the book into seven convenient sections, including "Breakfast;" "Soups, Stews & Sandwiches;" and "Desserts." The first contains recipes for "Apple-Maple Muffins," "Chocolate Chip and Walnut Scones," and healthy "Fresh Fruit Smoothies." By far the largest chapter, though, is the one on "Appetizers, Salads, Dressings, Dips & Salsas." It showcases everything from "Black Bean and Sweet Corn Quesadillas" to "Pan-Grilled Vegetable Fattoush," "a Lebanese bread salad." Criscuolo also notes dishes that are gluten-free or vegan, or can easily be made so. In this substantial volume, she rewards longtime customers with satisfying favorites and introduces the rest of us to a slew of delicious possibilities. Photos. (Jan.)
Claire Criscuolo cofounded Claire’s Corner Copia, a New Haven, Connecticut, landmark vegetarian restaurant, in 1975 with her husband, Frank Criscuolo. Claire Criscuolo cofounded the highly successful Claire’s Corner Copia, a New Haven landmark vegetarian restaurant with a national reputation, in 1975. with her husband, Frank. A certified culinary professional, Claire is also author of three other cookbooks, as well as a contributor to cookbooks produced by the American Heart Association. Together they produce the column, "My Vegetarian Kitchen." for the New Haven Register and other Journal Newspapers, including Luxury Living Magazine. Claire has served as an expert on panels to promote better health through better eating, for numerous organizations including: The Massachusetts School Food Service Association, The Natural Products Expo, and The Fancy Food Show, and she has appeared on The TV Food Network, Good Morning Texas, on many PBS shows, and other television and radio stations across the country. She has taught cooking classes in 15 states. Claire’s Corner Copia has received awards including; Women’s Day Magazine Best Sandwich in America, Connecticut Magazine Best Of Vegetarian Restaurant and Best Quiche, New Haven Advocate Best Desserts and Best Soup. In 2010, Claire’s Corner Copia was listed by msn.com in the Top 10 Heart-Healthy Restaurants in the U.S. In 2001, trans fats were eliminated from their restaurant, something unheard of at the time, but an example of the commitment they have for healthy eating. Green initiatives include; biodegradable take out containers, corn based take out bowls and cold cups, printed with soy based inks.