Foreword by Deb Perelman
- Mac & Cheese
- Quick Quinoa Salad
- French Onion Chicken
- Eisner's popular Best-Ever Pot Roast
- Ratatouille Stew
- And even desserts such as Bananas Foster and Crème Brulée.
by Zach Golden
- Chicken and Rice Soup
- Roasted Vegetable and Bacon Hash
- Fennel, Sausage, and Arugula Pasta
Illustrated by Yannis Varoutsikos
AN AMAZON MONTHLY EDITOR'S PICK AND BEST BOOK OF THE YEAR
Move vegetables into the center of your plate from the realm of sides and salads with this vegetable-cooking bible of more than 250 full-flavor recipes, from James Beard and IACP award winner Christopher Kimball's Milk Street.
Here in the U.S., meat is cheap and has been in the center of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary.
To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon.
This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless:
- A simple head of cauliflower can become Cauliflower Shawarma, Sichuan Dry-Fried Cauliflower, or Curried Cauliflower Rice with Peas and Cashews
- Humble cabbage travels the world to become Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard; Hot and Sour Stir-Fried Cabbage; and Thai-Style Coleslaw with Mint and Cilantro
- Mushrooms are transformed into Stir-Fried Mushrooms with Asparagus and Lemon Grass or Miso Soup with Mixed Vegetables and Tofu
- and greens get the Milk Street treatment in dishes like Pozole with Collard Greens; Hot Oil-Flashed Chard with Ginger, Scallions and Chili; and Persian-Style Swiss Chard and Herb Omelet
It’s never too late to get your vegetable PhD.
by Ayesha Curry
NEW YORK TIMES BESTSELLER
Enjoy family-friendly recipes that are ready in no time, when you've got no time, from New York Times bestselling author, online phenomenon, and TV star Ayesha Curry.
- Mushroom Tacos with Avocado Crema
- Hot Honey Chicken Sandwiches
- Crab Bucatini
- Sheet Pan Pork Chops
- Guava Ginger Ice Cream
- Spicy Margaritas, and more