x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

In My Kitchen: A Collection of New and Favorite Vegetarian Recipes by Deborah Madison

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Silky braised chard and cilantro

    • vickster on April 30, 2017

      I loved this method of cooking swiss chard. I wouldn't normally cook it that long, but after 40 minutes it is tender, silky and not mushy. I wasn't crazy about the flavor - I assume from the cilantro because there isn't much more in the recipe. I love cilantro, but not here. May try a different herb next time.

  • Broccoli with roasted peppers, feta, olives, and herbs

    • annieski on December 29, 2017

      Enjoyed very much as a side at Christmas dinner, finish with a little lemon to brighten. Lots of compliments and requests for the recipe.

  • Green marjoram sauce for beets (and other vegetables)

    • lorloff on April 15, 2017

      I bought this book today, came home and had some beets that I wanted to make a beet salad for. Deborah Madison being one of my favorite cookbook authors I opened my new book to see what she did with beets and found this recipe which was absolutely delicious. The combination of the sauce and the beets works perfectly. We liked the green marjoram sauce so much we tried it on salmon as well and it was equally heavenly. FYI since we tried this during Passover we substitutes some whole wheat organic Matzo for the bread using between ¼ and ½ of one Matzo because of the density. I urge you to try this recipe it is great and we will definitely use if for other vegetables.

  • Berries scented with rose geranium leaves and flowers

    • TrishaCP on July 15, 2018

      This is a lovely recipe, even without the flowers. (I just used the rose geranium leaves.) My berries of choice were mixed raspberries. I macerated them for about 4 hours with the leaves, though longer would be even better.

  • Scrambled eggs smothered with crispy bread crumbs

    • adrienneyoung on April 23, 2017

      This turned out to be quite delicious!

  • Olive oil, almond and blood orange cake

    • apattin on January 21, 2018

      Used zest of 3 clementines and 1/2 cup of clementines juice. I think it needs more citrus flavor. But never mind. It's the best Olive oil cake I've made. Not dense at all.

  • Green, yellow, or purple beans with Sun Gold tomatoes and Opal basil

    • michalow on July 30, 2017

      Simple and perfect. Tastes like summer.

  • Smoky-spicy butter for three orange vegetables

    • michalow on July 28, 2017

      This was very good, though I thought the smoked paprika somewhat overpowered the other lovely flavors. Next time I'll reduce that by half. Also, I found the garlic difficult to smash in a slick of smashed onions and herbs, so next time I will smash the garlic with the salt before adding the other ingredients.

  • Carrot soup with zesty relish or spicy smoky butter

    • michalow on July 28, 2017

      Pretty sure the cilantro stems listed as an ingredient (in the book, not just here) are never mentioned in the instructions for this recipe. I tossed them in with the carrots and onions.

    • michalow on July 28, 2017

      I was pretty skeptical when I first tasted this soup, but with a generous dollop of the spiced butter and a good hit of lime added to the bowl, I ended up quite liking it. And surprisingly (since most of the spice gets added with the butter when serving), it was even better on day two. I pureed about 80 percent of it, leaving some carrots and onions intact. I liked having some texture though some of my slices were a bit unwieldy -- I'll be sure to make them more bite-size next time.

  • Warm red cabbage salad with togarashi tofu crisps

    • ncollyer on May 21, 2017

      While there were a few moving parts to this salad, it was well worth the effort. Lovely combination of flavours. DInner-party worthy for sure.

  • Chard and saffron flan in an almond crust with spring greens

    • ncollyer on May 07, 2017

      It does indeed turn out just like the picture, and looked good enough that I would make this for guests. Opted for the ricotta/cream/pine nut combination and it was delicious. The saffron flavour is a lovely accent.

    • Barb_N on May 09, 2017

      Indeed, this turned out as pictured with hints of the lemon and saffron making it special. The method for dressing the greens was a revelation for me- salt then olive oil then vinegar, all in moderation. So flavorful and simple!

    • amandacooks on April 23, 2017

      We enjoyed this custard very much. While the ingredients are similar to quiche, we found this to be both lighter and more interesting...the almonds and saffron add unexpected texture and flavor. For the salad I used a mix of tender baby lettuces and pea shoots from my local farmers market, plus a few parsley leaves. As a light supper I would say this serves 3 or maybe 4, or 6-8 as a first course. Though for a first course/dinner party I'd consider baking it in individual ramekins for a more elegant presentation. It looks beautiful in the baking dish (mine looked just like the photo in the book!), but the custard is pretty loose and doesn't look as nice once you've spooned it out.

    • finebec on May 03, 2017

      now I know where to go after finishing all the veg. dishes in the Ottolenghi books.

  • Romesco sauce

    • tui on November 28, 2017

      This sauce is delicious. We had it with roasted cauliflower as the author suggests - but I added roasted potatoes as well. We are starting to cook vegetarian meals and this sauce makes everything very tasty and somehow gives that umami flavour that meat eaters yearn for.

  • Trouchia: failed-to-catch-a-trout frittata

    • Lepa on May 22, 2018

      This recipe (or some variation of it) appeared in Vegetarian Cooking For Everyone. I made it years ago and never forgot it. I saw this recipe and decided to revisit it. Wow, it is so delicious! It is full of chard so it has a light texture and is less eggy than other frittatas. I didn't have time to make saffron mayo but did serve it with a dab of mayo and that really put it over the top. My five year old was even enthusiastic enough to eat two servings (and he normally shuns frittatas). This recipe is an A+.

  • Potato and chickpea stew with sautéed spinach

    • Lepa on May 21, 2018

      I was happy to see this streamlined version of the chickpea potato stew with romesco that is in Vegetarian Cooking for Everyone. I'm sorry to say that while this one is much quicker to make, the original recipe is much better. The original recipe has a picada that thickens the stew and gives it texture and is finished with a romesco sauce. While these elements require more work and time they are well worth it. I did like the use of pimenton instead of saffron here.

  • Shredded radicchio with a garlicky dressing

    • Lepa on February 01, 2018

      I had some lovely radicchio from the farmer's market and didn't have the shallots I needed to make the dressing I usually use for radicchio, another DM recipe with walnut oil, mustard and shallots. I found this on EYB and tried it instead. I'm so glad I did. If you like garlic, it is a simple and delicious dressing. I used sherry vinegar and walnut oil.

  • Yellow coconut rice with scallions and black sesame seeds

    • Lepa on July 04, 2017

      I made the rice (with saffron, coconut milk and tumeric) and served it with golden pepper/tofu, which is also in the book. I did not fry it or add the onions and sesame seeds. It was tasty and the saffron and turmeric gave it a lovely color.

  • Golden tofu with orange and yellow peppers

    • Lepa on July 04, 2017

      This was okay but not sure I'll repeat it. I used a bit more coconut milk to make more sauce. I omitted the chile so the kids would eat it and added sriracha at the end, which was a nice way to pep it up.

  • Tomato and roasted cauliflower curry with paneer

    • Lepa on May 17, 2017

      This was the first recipe I tried from this book and it wasn't great. It is always so discouraging when the first recipe one tries from a new book disappoints! The tomatoes made a watery broth with onions floating in it- pretty unappealing. If I were to make this dish again I would puree the tomato sauce before adding the cauliflower. I used canned tomatoes and suspect the luscious sauce pictured in the book was the result of DM's roasted tomato sauce. I also thought the flavors were a bit one dimensional. It tasted mostly like garam masala but lacked a really complex flavor that the best Indian dishes have. I love DM and have been cooking from her books for years but this dish did not turn out as well as her recipes usually do.

  • Roasted fingerling potatoes and tomatoes with thyme, olives, and capers

    • Lepa on May 22, 2018

      This is fussy to put together and not particularly good.

  • A rough-and-ready turnip soup, refined

    • Lepa on November 21, 2017

      This was plain and simple but well received. My kids really liked it. We ate it with fresh chedder bisquits, which was an excellent combination. Without the bisquits or something special on the side, this soup might be a bit too plain to carry a meal.

  • Breakfast bread with rosemary and lemon

    • amandacooks on May 11, 2017

      Finally a cake recipe that's both delicious and meets my criteria for toddler-friendly (refined sugar free and mostly whole grain). I used half AP flour and half white whole wheat flour, and it turned out very moist and cake-like...not dry like so many whole grain sweets. It doesn't taste too strongly of honey either...I used blueberry blossom honey, which I find to be somewhat mild. I was missing a few of the ingredients, so made the following substitutions: fresh blueberries for dried currants, thin full-fat yogurt for buttermilk, and sliced almonds for pine nuts. The recipe gives a range for the amount of butter; I used the full 8 tbsp/4 oz. I see lots of variations on this recipe in our future using various fresh/dried fruits, orange instead of lemon (with orange blossom honey), maybe even a honey and melted butter "glaze"...

    • anya_sf on June 08, 2017

      I used white whole wheat flour and the lower amount of butter (6 Tbsp). It was very nice for breakfast and I didn't even feel that guilty about eating it. To me, the honey flavor really stood out, along with the currant (there are lots). The rosemary was more subtle, and I might increase it a bit. It came out a tad dry, but that could be due to overbaking (I initially checked after 35 min and it was DONE) and/or whole wheat flour and/or the lower butter amount. I might try olive oil next time as well. We all liked it and I would make it again. Variations might also be nice, but I liked the more unusual flavors here.

  • Caramelized onion frittata with sherry vinegar

    • shannonstoney on June 06, 2017

      This is delicious with vidalia onions especially.

  • Tomato and red pepper tart in a yeasted crust

    • purrviciouz on August 06, 2018

      This is a heavenly and delicious meal to highlight summer produce. It took quite a bit of time between roasting skinning peppers and skinning and de-seeding tomatoes and allowing the dough to rise. It was worth it and made for great room temp leftovers. It's like a deep dish pizza without any cheese.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Eat the Love

    Each dish not only shines with personality...but they easy to riff off, making them customizable to your own tastes. That’s the sort of recipes and cookbooks that I adore.

    Full review
  • Simply Recipes

    Deborah Madison’s new book is a joy to read and full of wonderful ideas for recipes: all of them novel, approachable, and relatively easy to execute.

    Full review
  • ISBN 10 0399578889
  • ISBN 13 9780399578885
  • Published Mar 28 2017
  • Format Hardcover
  • Page Count 296
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

From the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now.

Deborah Madison's newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations.

In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah's recipes have a modular quality that makes them particularly easy to use.

Perfect for both weeknight dinners and special occasions, this book will delight longtime fans and newcomers to Madison--and anyone who loves fresh, flavorful cooking. Filled with Deborah’s writerly, evocative prose, this book is not just the go-to kitchen reference for vegetable-focused cooking, but also a book with which to curl up and enjoy reading. Lavishly photographed, with an approachable, intimate package, this is the must-have collection of modern vegetarian recipes from a beloved authority.



Other cookbooks by this author