Cooking by Ingredient
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Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season
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.
Chili-spiked carrots. Skillet-charred Brussels sprouts. Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate.
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 CashewsHumble 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 CilantroMushrooms are transformed into Stir-Fried Mushrooms with Asparagus and Lemon Grass or Miso Soup with Mixed Vegetables and Tofuand 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.
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.
Chili-spiked carrots. Skillet-charred Brussels sprouts. Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate.
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 CashewsHumble 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 CilantroMushrooms are transformed into Stir-Fried Mushrooms with Asparagus and Lemon Grass or Miso Soup with Mixed Vegetables and Tofuand 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.
Editorial Reviews
"...A full year's worth of meal inspiration and recipes, including options for roasting, baking, or stir-frying vegetables or incorporating them into salads and soups. There are also recipes for specialty condiments, like compound butters to top grilled corn or cauliflower shawarma, with substitutions as needed. As in the other Milk Street cookbooks, there are photographs of each dish that bring the recipes (like charred zucchini and tomato dip) into clear focus, but the multitude of vegetable recipes make it stand out among other Milk Street publications... cooks of all levels will appreciate the variety of vegetable dishes in this handy guide. It's an ideal complement to Milk Street: Cookish, but it can also stand on its own."
―Library Journal
―Library Journal
Readers Top Reviews
Jennifer Guerrero
Milk Street’s done it again! They are always super flavorful while being as kitchen-efficient as possible. These vegetable dishes are delicious and off the beaten path. I found that while I played in the book, I was centering dinner around the produce and coming up with a little coordinating protein and fresh fruit. Roasted mushrooms with garlic, lemon and parsley. Yum! The flavors really pop in this. Like a roasted mushroom panzanella. I just made Italian sausages and grapes to go with it, but it can totally be a stand alone, too. Lebanese-style greens with caramelized onions. This is fabulous! Two pounds of collard greens, and it’s so yummy that it wasn’t quite enough for 4 people. I made kibbeh-style meatballs to go with it. I think it would be really fun for BBQ, too. Braised and glazed carrots and parsnips with orange and cardamom. These are so sweet and bright tasting. I made roast chicken to go with it, but any roast or Swedish meatballs would be perfect, too. Skillet-charred Brussels sprouts with garlic, anchovy and chili. These were the best Brussels sprouts recipe ever. Anchovies are so under-utilized and give such a flavorful salty punch to the sprouts. Total keeper. I made an herby garlicky wine and mustard glazed salmon and fresh blueberries to play with the little honey sweetness of the sprouts. Hoisin broccoli and tofu traybake. This is not a looker, but it’s so delicious! I just made a little rice and riced cauliflower blend to go with it. Tomato tart with olives and Gruyere. The flavor is gorgeous and it’s a total looker. And as frosting on that glorious cake, it’s ridiculously easy and quick. Roasted acorn squash with orange herb salad and hazelnuts. I made a garlicky herby roast pork to go with this. Sweet and sour roasted peppers with feta and mint. Great flavor balance. Roasted rutabaga and pears with browned butter, honey and rosemary. Wow! This is so interesting and delicious! Such a wonderfully wintery roasted fruit and vegetable dish. Perfection next to a roast! Patatas Bravas. I could write poetry to these. Super crispy exterior with a pillowy interior. The textures are potato dreams. And there’s a smoky paprika sauce and a garlic aioli for drizzling, dipping, and mopping that put these way over the top. Eggplant with pomegranate, molasses, fennel, and herbs. Love the contrast of the crunchy licorice-y fennel against the roasted eggplant. It gets two pomegranate treatments - both fresh arils and pomegranate molasses. Tons of herbs. Fabulous. Note that there are optional pistachios mentioned in the directions, but not the ingredients, so I wrote them in for next time. Zucchini with lemon, za’atar, and tahini yogurt. We loved the deep roasted vegetables against the creamy, nutty, tangy yogurt with a bright citrus pop and the strong flavors...
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