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

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    • Categories: Sandwiches & burgers; Main course; Suppers; Vegan; Vegetarian
    • Ingredients: baby artichokes; lemons; vinegar; garlic; parsley; tarragon; scallions; country bread
    • Categories: Egg dishes; Salads; Appetizers / starters; Main course; Side dish; Gluten-free; Vegetarian
    • Ingredients: asparagus; arugula; shallots; vinegar; walnut oil; hard-cooked eggs; walnuts
    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: butter; orange flower water; aniseed; white whole wheat flour; whole star anise
    • Categories: Side dish; Gluten-free; Vegan; Vegetarian
    • Ingredients: beans of your choice; Sun Gold tomatoes; shallots; vinegar; opal basil
    • Categories: Chili; Main course; American; Gluten-free; Vegetarian
    • Ingredients: Rio Zape beans; avocado leaves; cumin seeds; coriander seeds; dried oregano; sweet paprika; New Mexico chiles; white onions; canned tomatoes; chipotle chiles; cilantro; sherry vinegar; sour cream
    • Categories: Salads; Side dish; Gluten-free; Vegetarian
    • Ingredients: golden beets; shallots; apple cider vinegar; mâche; purple orach leaves
    • Categories: Dessert; Gluten-free; Vegan
    • Ingredients: blackberries; berries of your choice; rose geranium leaves; rose geranium flowers
    • Categories: Sauces, general; Main course; Gluten-free; Vegetarian
    • Ingredients: yogurt; tahini; onions; green bell peppers; celery; bay leaves; dried thyme; ground allspice; dried red pepper flakes; frozen black-eyed peas; smoked paprika; cooked rice; dill; cilantro; parsley
    • Categories: Rice dishes; Salads; Main course; Side dish; Gluten-free; Vegetarian
    • Ingredients: mixed beets; black rice; Meyer lemons; cumin seeds; mint; chives; avocados; feta cheese; pomegranate seeds
    • Categories: Bread & buns, sweet; Breakfast / brunch
    • Ingredients: butter; rosemary; lemons; honey; currants; buttermilk; flour of your choice; pine nuts
  • Broccoli with roasted peppers, feta, olives, and herbs
    • Categories: Salads; Side dish; Gluten-free; Vegetarian
    • Ingredients: broccoli; dried red pepper flakes; oregano; parsley; capers; peppers of your choice; Kalamata olives; feta cheese
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch
    • Ingredients: active dry yeast; milk; buckwheat flour; all-purpose flour; butter
    • Categories: Spice / herb blends & rubs; Side dish; Gluten-free; Vegetarian
    • Ingredients: green onions; hot paprika; sweet smoked paprika; ground cumin; ground coriander; parsley; limes; butter; sweet potatoes; carrots; winter squash
    • Categories: Salads; Main course; Vegan; Vegetarian
    • Ingredients: green lentils; bay leaves; carrots; bulgur; chickpeas; scallions; preserved lemons; parsley; tarragon; celery leaves; celery
    • Categories: Main course; Vegetarian
    • Ingredients: yogurt; horseradish; tarragon vinegar; leeks; mushrooms; thyme; tarragon; Savoy cabbage; parsley; ciabatta bread
    • Categories: Salads; Main course; Winter; Gluten-free; Vegan; Vegetarian
    • Ingredients: firm tofu; togarashi spice; dried red pepper flakes; peanut oil; rice wine vinegar; Japanese soy sauce; dark sesame oil; light sesame oil; red cabbage; red onions; red peppers; fresh ginger; cilantro; scallions; black sesame seeds
    • Categories: Soups; Gluten-free; Vegetarian
    • Ingredients: ghee; onions; carrots; white rice; ground cumin; ground coriander; paprika; turmeric; cilantro; pickled red onions; serrano chiles; limes
    • Categories: Side dish; Main course; Gluten-free; Vegetarian
    • Ingredients: cauliflower; onions; red peppers; yellow peppers; saffron; dried red pepper flakes; parsley; olives; feta cheese; pasta of your choice
    • Categories: Sauces, general; Appetizers / starters; Main course; Spanish; Gluten-free; Vegan; Vegetarian
    • Ingredients: cauliflower; country bread; hazelnuts; ground chiles; tomato paste; parsley; paprika; red bell peppers; sherry vinegar
    • Categories: Side dish; Gluten-free; Vegetarian
    • Ingredients: boiling potatoes; celery root; truffle salt
    • Categories: Side dish; Gluten-free; Vegan; Vegetarian
    • Ingredients: chard; cilantro; paprika
    • Categories: Side dish; Gluten-free; Vegan; Vegetarian
    • Ingredients: chard stems; thyme; lemons; parsley
  • Chard and saffron flan in an almond crust with spring greens
    • Categories: Salads; Stews & one-pot meals; Main course; Gluten-free; Vegetarian
    • Ingredients: chard; spring onions; saffron; cream; lemons; Parmigiano Reggiano cheese; almonds; pine nuts; greens of your choice; herbs of your choice
    • Categories: Egg dishes; Quick / easy; Main course; Vegetarian
    • Ingredients: Parmigiano Reggiano cheese; milk; bay leaves; thyme; parsley; eggs; ground cayenne pepper; aged cheddar cheese
  • Citrus and avocado with lime-cumin vinaigrette and shredded greens
    • Categories: Dressings & marinades; Salads; Main course; Side dish; Gluten-free; Vegan; Vegetarian
    • Ingredients: oranges; avocados; radicchio; pistachio nuts; limes; scallions; cumin seeds; coriander seeds; dry mustard; sweet paprika; cilantro

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

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

    • michalow on July 30, 2017

      Simple and perfect. Tastes like summer.

  • 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.

  • 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.

  • 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.

  • 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.

  • Bulgur and green lentil salad with chickpeas and preserved lemon

    • jenburkholder on September 27, 2021

      Nice lunch salad. I omitted the tarragon, since I didn't have any, and I find it can overpower in salads. Keeps well and would make again. Served with marinated kale.

  • 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.

    • Astrid5555 on March 30, 2019

      Needed to clean out my fridge, so this salad turned up during my EYB search. Excellent flavours, quite spicy, not too time-consuming to make. As mentioned by the other reviewer, definitely dinner-party worthy. Can’t wait to make this one again.

  • 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.

    • mllamas on January 27, 2020

      I topped with both the relish and the "smoky-spicy butter". Delicious. They work great together.

  • Cauliflower and sweet peppers, saffron, parsley, and olives

    • mcvl on March 07, 2023

      Delicious! But alas this method of infusing saffron flavors does not work for me. I'll have to resort to the old jug-in-the-microwave routine next time I make this, because I really do not want to miss out the whole range of flavors in this characteristically yummy dish from Deborah Madison.

  • Celery root and potato mash with truffle salt

    • FJT on February 01, 2021

      I had a jar of truffle slices, so I added some finely chopped truffle instead of truffle salt. It is a good pairing with celeriac.

  • 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.

  • Chard stems with lemon

    • Astrid5555 on April 01, 2020

      With the addition of lemon zest and juice as well as the optional chopped tomato (I used cherry tomatoes) and lots of parsley this dish turned from a medicinal smelling “do I really want to taste this” while braising into a sensational side dish I cannot wait to cook again. A must try from this book!

  • 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!

    • finebec on May 03, 2017

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

    • 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.

  • A cheese soufflé - my go-to recipe

    • ncollyer on May 10, 2023

      Now my go-to soufflé recipe too. Reliable and delicious. Very impressive when it first comes out of the oven, as it should be. Lovely with asparagus for a light Spring dinner.

  • Citrus and avocado with lime-cumin vinaigrette and shredded greens

    • Barb_N on November 14, 2018

      I made a base layer of sliced roasted beets (golden, purple and chioggia) topped by the rest of the ingredients. My vinaigrette was not as punchy as I expected- I think I had a dud batch of limes.

  • Collards simmered in coconut milk with shallots

    • jenburkholder on April 10, 2023

      Very pleasant and simple side greens. Sweet and silky.

  • Scrambled eggs smothered with crispy bread crumbs

    • adrienneyoung on April 23, 2017

      This turned out to be quite delicious!

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

    • Astrid5555 on March 20, 2020

      Totally delicious! My veggie-averse boys both loved it, younger one made it into a sandwich. Definite keeper!

    • 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+.

    • jenburkholder on September 14, 2021

      Very good. Didn't serve with any sort of a sauce, but it was moist and flavorful enough to stand on its own.

  • Hearty lentil minestrone with kale

    • MsMonsoon on May 07, 2023

      This is like the lentil soup from Vegetarian Cooking for Everyone, made heartier with the addition of kale and pasta. I used 30% fewer lentils because that's all I had, and almost 50% more kale (a whole 10 oz. bag of Trader Joe's Tuscan kale), onion, garlic, and thyme. I really like this — very nourishing and comforting, and I haven’t even added any pasta or parm yet! I think with the extra kale, it can work without the pasta, but of course, it's not minestrone!

    • Sleeth on February 21, 2022

      Just okay. Not particularly flavorful. Won’t make again.

  • 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 substituted 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 for other vegetables. Aug. 2021 steamed daikon radishes and a turnip cut up and served these in the marjoram sauce and it was delicious.

  • Dried porcini, fresh mushroom, and whole tomato ragout with seared polenta

    • chefengineer on January 09, 2022

      Jan 2022: Delicious. A bit fussy - Rehydrate porcini. Make, chill, saute polenta (or just serve ragout over soft polenta, no problem). Saute up porcini, onions, herbs, garlic, tom paste; add wine and cook down. Saute up fresh mushrooms; add porcini/onions and a large can of tomatoes; cook down. As Deborah says - can be a centerpiece meal! Can easily be vegan (skip adding butter).

  • Olive oil, almond and blood orange cake

    • Astrid5555 on February 10, 2019

      Such an incredibly light texture! I can only repeat what apattin already said, best olive oil cake ever! Wow!!

    • 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.

  • Caramelized onion frittata with sherry vinegar

    • shannonstoney on June 06, 2017

      This is delicious with vidalia onions especially.

  • 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.

    • Astrid5555 on January 27, 2019

      This is a nice vegan stew. Made with saffron and sweet paprika and I was missing some heat in the finished dish. Added some rose harissa and all was fine. Next time would make with cumin and coriander instead of saffron and paprika and cilantro instead parsley and add some rose harissa again to give it a more of a Middle Eastern touch.

  • Quinoa soup with spinach, corn, feta, and cilantro

    • Lepa on May 21, 2020

      This is simple and good. I made it with chicken broth.

  • 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.

    • aeader on May 31, 2022

      I used basmati rice and skipped the frying as well as the sesame seeds. The ratio of liquid to rice was perfect with the cooking time. Served it with Grilled garlic lime shrimp (Serious Eats) and then had the leftovers with marinated grilled steak the next night. DH, who isn't generally a big fan of rice, loved it and asked me to make it again.

  • Baked ricotta infused with thyme

    • Lepa on December 11, 2022

      This had a very mild flavor. It was interesting but I doubt I will revisit it.

  • 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.

  • Summer squashes with herb blossoms, basil, pine nuts, and Parmigiano Reggiano

    • rlmiller on September 03, 2022

      Steamed squash with a fabulous deconstructed pesto. I make this over and over again.

  • Japanese sweet potato soup with ginger, smoked salt, and aged balsamic vinegar

    • radishseed on January 17, 2020

      This is an interesting soup but a little rich. To me, it's better in a small portion. I liked the leftovers over rice, like a curry sauce.

    • dhogue on April 04, 2021

      We love this recipe! It has entered the recipe rotation - any time I find the white Japanese sweet potatoes, I make it. I can't wait for the pandemic to end so that we can have a dinner party and share it with guests. Don't sub out of any of the ingredients - there are only a few, so follow the recipe. It's one of those recipes that astonishes the taste buds, because the whole of the soup is so much more than than the sum of the ingredients.

  • Sweet potato and coconut-milk curry with paneer

    • e_ballad on August 08, 2020

      Excellent. I really loved this.The portion sizes are on the smaller side, so make sure to add some naan or rice.

    • Astrid5555 on March 09, 2023

      This is delicious. Roasted the sweet potatoes in the oven insteaf of steaming them, afterwards really quick to finish. Will definitely be making this one again.

  • Tofu triangles with red onions and tender greens

    • Astrid5555 on March 08, 2020

      Recipe says serves 4, the 2 adults in the family happily ate it all up. Nice change from our usual stir-fry with tofu. Loved the red onion-spinach combination. Will definitely repeat!

  • 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 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.

  • Tomato and roasted cauliflower curry with paneer

    • e_ballad on November 10, 2019

      Just to add further support for @Lepa’s note: this recipe ‘works’, but the flavour is a bit underwhelming.

    • 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.

  • Braised summer vegetables

    • athayer on July 11, 2021

      I had been eyeballing this recipe for awhile because it seemed like it would be very useful. I didn't have exactly the combination of vegetables called for in the recipe but I think that is one of the points of the dish is to use what you have. The recipe does not contain a lot of seasonings -- it's pretty simple but I was happy with the final result and will put this in my standard rotation.

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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.

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