Description
The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.
We're all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you'll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America's favorite veggies. But you'll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.
The inspirational, modern recipes showcase vegetables' versatility in everything from sides to mains: You'll discover how to make the perfect grilled corn--and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled--and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy--and irresistibly tempting--to eat more veggies every day.
Just a few of the 700+ recipes (based on 70+ vegetables!) you’ll find inside:
CLASSICS, PERFECTED
Best Baked Potato
Skillet-Roasted Brussels Sprouts
Roasted Broccoli
Cauliflower Soup
Foolproof Boiled Corn with Chili–Lime Salt
FRESH TAKES
Carrot-Habanero Dip
Potato and Chorizo Tacos
Whole Romanesco with Berbere and Yogurt-Tahini Sauce
Stir-Fried Thai-Style Beef with Chiles and Shallots
Zucchini Bread with Pistachios and Orange
NEW FAVORITES
Fried Fiddleheads with Lemon-Chive Dipping Sauce
Nori-Crusted Salmon
Fava Bean Crostini with Manchego and Pine Nuts
Roasted King Trumpet Mushrooms with Red Wine-Miso Sauce
Sunchoke Chowder |
