Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season by Christopher Kimball

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    • Categories: Pies, tarts & pastries; Small plates - tapas, meze; Vegetarian
    • Ingredients: plum tomatoes; red onions; frozen puff pastry; Dijon mustard; Gruyère cheese; pitted black olives
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    • Categories: Pancakes, waffles & crêpes; Small plates - tapas, meze; Vegetarian
    • Ingredients: eggs; corn kernels; buttermilk; scallions; canned chipotle chiles in adobo sauce; neutral oil of your choice
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    • Categories: Small plates - tapas, meze; Italian; Vegetarian
    • Ingredients: pumpernickel bread; plum tomatoes; basil; parsley; balsamic vinegar; Taleggio cheese
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Middle Eastern; Vegetarian; Vegan
    • Ingredients: ground cumin; pita bread; walnuts; jarred roasted red peppers; dried red pepper flakes; pomegranate molasses; parsley
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Turkish; Vegetarian; Vegan
    • Ingredients: tomatoes; yellow onions; red bell peppers; sweet paprika; serrano chillies; parsley; pomegranate molasses
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    • Categories: Appetizers / starters; Side dish; Small plates - tapas, meze; Vegetarian
    • Ingredients: lemons; za'atar; zucchini; yogurt; tahini; walnuts; mint
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    • Categories: Dips, spreads & salsas; Side dish; Appetizers / starters; Small plates - tapas, meze; Italian; Vegetarian; Vegan
    • Ingredients: eggplant; zucchini; yellow onions; red bell peppers; tomato paste; basil
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    • Categories: Small plates - tapas, meze; Vegetarian
    • Ingredients: zucchini; yellow onions; eggs; panko; za'atar; mint; yogurt; feta cheese
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    • Categories: Sauces, general; Small plates - tapas, meze; Spanish; Vegetarian
    • Ingredients: russet potatoes; mayonnaise; shallots; ground cayenne pepper; sweet vermouth; sherry vinegar; sweet smoked Spanish paprika
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Small plates - tapas, meze; Korean
    • Ingredients: Persian cucumbers; rice vinegar; fish sauce; Korean red pepper flakes; scallions
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    • Categories: Appetizers / starters; Side dish; Small plates - tapas, meze; Snacks; Vegetarian; Vegan
    • Ingredients: curry powder; ground coriander; ground cumin; ground cayenne pepper; okra; lemons
    • Accompaniments: Sour cream and dill dipping sauce
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    • Categories: Dips, spreads & salsas; Sauces, general; Vegetarian
    • Ingredients: sour cream; dill; lemons; granulated garlic
    • Accompaniments: Crisp-oven charred okra
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    • Categories: Sandwiches & burgers; Small plates - tapas, meze; Mexican
    • Ingredients: lard; white onions; mixed mushrooms; canned chipotle chiles in adobo sauce; queso Oaxaca; cilantro; flour tortillas
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Vegetarian; Vegan
    • Ingredients: zucchini; lemons; tahini; ground cayenne pepper; toasted pine nuts; sweet paprika
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    • Categories: Small plates - tapas, meze; Side dish; Vegetarian; Vegan
    • Ingredients: garlic; plum tomatoes; basil
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    • Categories: Pies, tarts & pastries; Small plates - tapas, meze; Main course; Peruvian; Vegetarian
    • Ingredients: frozen puff pastry; canned artichoke hearts; parsley; basil; eggs; half and half cream; Gouda cheese; Parmesan cheese
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    • Categories: Pies, tarts & pastries; Main course; Small plates - tapas, meze; Vegetarian
    • Ingredients: plum tomatoes; shallots; thyme; sherry vinegar; pie crust; blue cheese; fresh goat cheese
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    • Categories: Salads; Side dish; Vegetarian; Vegan
    • Ingredients: limes; soy sauce; grapeseed oil; cilantro; white miso; fresh ginger; Fresno chiles; scallions; salted peanuts; baby bok choy; English cucumbers
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    • Categories: Salads; Side dish; Vegetarian; Vegan
    • Ingredients: daikon radishes; carrots; rice vinegar; dried apricots; sesame seeds; lemons; dried red pepper flakes
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    • Categories: Salads; Side dish; Korean; Vegetarian; Vegan
    • Ingredients: carrots; grapeseed oil; Korean chile flakes; ground coriander; yellow onions; sesame seeds
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    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: lemons; shallots; honey; lacinato kale; basil; scallions; green olives pitted; pecorino Romano cheese
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    • Categories: Salads; Side dish; German; Vegetarian
    • Ingredients: English cucumbers; sour cream; Champagne vinegar; carrots; chives; dill
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    • Categories: Salads; Side dish; Turkish; Vegetarian; Vegan
    • Ingredients: pomegranate molasses; cocktail tomatoes; white onions; parsley; dill; olive oil
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    • Categories: Salads; Side dish; Vegetarian; Vegan
    • Ingredients: seedless black grapes; red onions; arugula
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    • Categories: Salads; Side dish
    • Ingredients: Yukon Gold potatoes; chicken broth; cornichons; cornichon brine; red onions; caraway seeds; grapeseed oil; Dijon mustard; celery; dill
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Notes about this book

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Notes about Recipes in this book

  • Thai red curry squash soup

    • Alifar on January 14, 2022

      Delicious soup. I have substituted other oven-roasted vegetables to good effect. I didn't manage to make the shallots crispy!

    • Lepa on November 15, 2023

      This is really tasty! We used kobocha squash. My husband, who cooked it, warns that you should peel and chop the squash before starting.

    • msmuggins666 on December 05, 2021

      Amazing soup! I was doubtful about the crispy shallot garnish but it really adds depth. Likewise, don’t forget the lime juice at the end, it makes a huge difference!

    • kkmatti on October 26, 2023

      Excellent squash soup. I used red kuri squash for mine. This soup is about the toppings, so don't skimp on those. The soup ended up surprisingly spicy. I like spicy food, but if you don't, I would suggest cutting back on the Thai red curry a bit.

  • Zucchini salad with lemon, ricotta and herbs

    • Cheri on December 31, 2022

      Prepared as written. Delicious! Does not keep, follow the timing suggested.

  • Spaghetti squash with lemon, cream and herbs

    • Cheri on December 31, 2022

      This has a great flavor, sauce is rich. Careful to balance quantity of sauce to yield from your squash or it will be soupy.

  • Inverted pizza with onions, potatoes and thyme

    • Vand11 on October 28, 2023

      Fun new-to-me technique for pizza. Will probably double the amount of topping (or at least the potatoes) next time around.

    • bwhip on February 11, 2024

      Simple, easy and delicious. I’ll make this again.

  • Indian-style scrambled eggs with tomatoes and chilies

    • southerncooker on July 15, 2022

      I made one serving for me. This was delicious. I ate it with a warmed piece of Naan. Tomatoes, jalapeños, and cilantro were from my farm share.

  • Spanish-style "poor man's" potatoes with eggs

    • southerncooker on July 10, 2022

      This was delicious. I used a mix of red, yellow, and orange mini sweet peppers, and a baby greens mix, since I've been having problems finding argula lately.

  • Green beans with olive oil and toasted garlic

    • southerncooker on August 16, 2022

      This was good. I used potatoes, green beans, and garlic from my farm share. I used rice wine vinegar instead of sherry vinegar.

  • Spanish summer vegetable stew (Pisto Manchego)

    • southerncooker on July 10, 2022

      Made a half recipe for lunch for daughter and I. We ate it with EVOO drizzled sourdough toast. Delicious! I used Zephyr Squash from my farm share and red, yellow, and orange mini sweet peppers instead of bell peppers.

    • mpo on July 06, 2023

      I might be confused, but I realized this version doesn’t have manchego cheese? Maybe it should because otherwise no real added seasoning. I added smoked paprika and sweet paprika though because I think it needed something.

  • Charred zucchini and fennel with shaved Parmesan

    • southerncooker on July 04, 2022

      Very good. Zucchini and Fennel from my farm share.

  • Roasted tomato risotto with basil and Parmesan

    • southerncooker on September 05, 2022

      Very tasty. I didn't have quiet enough dry vermouth so I added enough dry white wine to finish the amount called for.

  • Savory fresh corn pancakes

    • southerncooker on July 08, 2022

      Hubby could only eat a little, as he's dealing with some serious health issues. He said he loved them, and hoped I'd make again when he has a better appetite. I thought they were delicious too. I only made Half recipe. I used the scallion option, since hubby doesn't care for cilantro. I also used avocado oil, since I was out of grape seed oil. Green onions and egg from my Tumbling Shoals Farm Share.

  • Crisp-oven charred okra

    • southerncooker on August 29, 2022

      Made half a recipe for daughter and I from purple okra I got from my Tumbling Shoals Farm Share. We sure enjoyed it. It was a little spicy from the cayenne.

  • Mushroom and cheese quesadillas

    • southerncooker on July 14, 2022

      Delicious. I used blue oyster mushrooms, mozzarella cheese, and whole wheat tortilla. Mushrooms were from my farm share.

  • Sweet potato and arugula salad with chimichurri vinaigrette

  • Snow pea and summer squash salad with goat cheese

    • southerncooker on July 04, 2022

      I used green onions instead of red onion, and seasoned rice vinegar, goat cheese and dill. Green onion, Zephyr Squash, and snow peas from my Farm Share. Very good.

    • et12 on July 20, 2022

      A very tasty salad and incredibly easy to make. Appreciated that it cooked in the microwave while undergoing a heat wave! But this is more of a side dish yet it is in a chapter called supper salads and says it serves four. I followed ingredient amounts exactly and it only serves two as a small dinner. Delicious though,

  • Turkish tomato and onion salad with olive oil and pomegranate molasses

    • southerncooker on June 01, 2022

      Very good. I didn't use the optional mint

  • Collard greens stewed with tomato, shallots and ginger

    • pagesinthesun on March 18, 2022

      I enjoyed this preparation of collard greens. Vegetarian. Silky greens, unctuous sauce. It would be great with an addition of beans and served over rice. I ate this out of the bowl, exactly as written.

  • Roasted acorn squash with orange-herb salad and hazelnuts

    • bktravels on March 10, 2023

      This is a wonderful recipe. The oranges provided such a fresh, light taste and paired beautifully with the acorn squash. The hazelnuts were a great addition. I do find it tedious to separate orange segments from the membrane. This time I tried a different technique and it worked pretty well. I cut the orange in half the way you would a grapefruit. Then I used a double-ended grapefruit knife to cut around the inside of the orange separating the sections from the rind and pith. The other end of the knife has two parallel blades that pretty easily separated each segment from the membrane. It was a little tricky, but I thought it was much easier than the usual method. We will definitely be making this again!

  • Baked zucchini fritters with feta-yogurt sauce

    • susankay on August 18, 2022

      Delicious! My guests couldn’t stop eating them. Easy, too.

  • Crisp oven-fried cauliflower with tahini-yogurt sauce

    • Zosia on November 09, 2023

      The technique worked well but not sure it was worth the extra oil (I used half). I skipped the sauce and served with lemon.

    • Meags on February 01, 2024

      Yum! I used curry powder. This great and easy to make. It would be good in a pita. It's similar to Vegan Richa's Cauliflower Shawarma. (Although I think Vegan Richa's is a little better.)

  • Pasta with cauliflower, garlic and toasted breadcrumbs

    • Zosia on October 25, 2022

      Good albeit gentle flavour and everything was perfectly cooked in the time given.

  • Charred kale with garlic, chilies and lime

    • Zosia on October 30, 2022

      10 minutes at high heat was far too long and 5 cloves garlic was too much for our taste. I did like the flavours otherwise and would make it again with less garlic and cooked at a more moderate heat setting.

  • Soy-braised baby bok choy with scallions

    • Zosia on January 03, 2022

      Nice alternative to stir fried. It took longer for the liquid to evaporate than the recipe stated and regardless of how well this was done, the vegetable dish was a little on the wet side (as a braised dish typically is lol)

    • Blondelectual on August 06, 2022

      Fantastic flavors

  • Bok choy salad with cucumber and peanuts

    • Zosia on January 16, 2023

      While I think that an assertive dressing works with bok choy, this one was very sharp and just too salty for our tastes. I added a little honey to it and used it sparingly. We ended up enjoying the salad but it wasn't really what the author intended.

  • Kale salad with smoked almonds and picada crumbs

    • Zosia on January 03, 2022

      Tasty winter salad. It held up quite well even on the second day (without breadcrumbs which were added just before serving)

  • Asparagus and barley soup with lemon and dill

    • Zosia on February 27, 2023

      Fantastic soup. I replaced half the asparagus with peas, and since I was making it in advance, blanched both and added to the soup just before serving.

    • Maefleur on March 03, 2022

      We took advantage of a sale on asparagus this week and I was so happy to see this recipe. The addition of the dill and lemon at the end brought it all together. A lovely light, bright soup.

    • Blondelectual on July 17, 2022

      Fantastic recipe, incredible flavors. It’s my maiden recipe from this book and I am super excited for what comes next. I used dry dill instead of fresh, and it was so good I added way more than I originally intended to. Also fresh cracked black pepper is a must in this, should be added at serving time.

  • Indian-spiced butternut squash soup with yogurt

    • Zosia on February 11, 2024

      This is the best butternut squash soup I've ever made. The seasoning is not overwhelming but complementary and the pumpkin seed garnish is delicious. I used stock instead of water for a little extra flavour.

  • Cauliflower-scallion frittata with harissa and feta

    • Zosia on January 03, 2022

      Good but not particularly special. You really must cut the cauliflower that small for it to cook through.

    • et12 on June 28, 2022

      Like previous reviewer, we felt this was good but not particularly memorable. I liked the crunchy texture of the cauliflower and the strong dill flavour but felt it could use more harissa. I used a light feta which didn’t stand up to the cooking process and didn’t have enough salt to season.

  • Afghan-style braised butternut squash with garlic-mint yogurt

    • ShannonS on December 21, 2021

      I used delicata instead of butternut squash and only simmered 20 minutes.

  • Japanese-style glazed sweet potatoes with sesame

    • ShannonS on December 21, 2021

      Delicious with Japanese sweet potatoes. Added a couple extra tablespoons water and cooked about 25 minutes to get the right texture and glaze consistency.

  • Coconut curry with carrots and broccoli

    • Lepa on April 28, 2022

      This was very mediocre and not a repeat. The flavor was mild and muddy. Disappointing.

  • Spinach salad with tomatoes and melon

    • Maefleur on August 15, 2022

      Nice salad. Enjoyed the mild heat of the chilies with the sweet melon.

  • Habanero-onion soup with lime

    • Maefleur on March 03, 2022

      The habanero provides a nice warmth, and is not overwhelming in this light and flavorful soup.

  • Broccoli with scallions, miso and orange

    • averythingcooks on January 05, 2023

      I wasn't sure that I did this right based on the soft texture of the finished broccoli, but I really liked it & T loved it (surprisingly more than the roasted versions we make). I used lemon in place of the orange which I think went really well with the miso. The only question is portion size - 2 lbs of broccoli to serve 4?? I used 8 oz for the 2 of us & we each got a pretty big serving....1 lb would have been WAY too much. I will make this side again.

  • Summer tomato tian

    • averythingcooks on November 06, 2022

      I scaled this back to 3 plum tomatoes cooked in a 6" glass pie plate . I layered the garlic & chopped basil into the tomatoes as I built it and just watched the timing carefully as the 1.5 hours seemed like too much for this amount (I did lose track...maybe took it out in just under an hour??). I topped the bubbling dish with crumbled feta and we ate it smooshed onto toasted ciabatta with some grilled steaks. Lovely!

    • Blondelectual on July 17, 2022

      Incredibly good. I used a mix of heirloom tomatoes. To die for.

  • Smashed cucumber salad

    • averythingcooks on January 27, 2023

      Well, I was a bit lukewarm on this one - much to the delight of the cucumber fiend in the house who basically took the bowl and devoured it before the rest of dinner was on the plate!

  • Harissa roasted potatoes

    • averythingcooks on December 11, 2022

      A simple and very tasty version of crispy roasted potatoes. Adding the harissa (mild this time) AFTER the potatoes chunks have roasted until crispy but still soft inside and then giving them a few more minutes to almost caramelize the harissa worked perfectly. I will make these guys again.

  • Oven-crisped smashed potatoes with cilantro-yogurt hot sauce

    • averythingcooks on September 16, 2023

      This time I just used the method for the crispy smashed potatoes. Drying the cooked potatoes on a rack before the smash is a good idea (ie worthy of repeating) but I smash with a clean dish towel & my hand (read in Fine Cooking?Food52?) which does work to keep the potatoes intact. I can't really use my oven at 500, but 450 still resulted in beautifully crispy "smashies" in around the same time. I plan to try the sauce (sans cilantro) soon.

  • Pasta with tomatoes, peas and pancetta

    • averythingcooks on January 10, 2024

      I came here for the combo of ingredients but as we are not fans of "one pan pastas", I cooked my pasta separately & reserved some water for the sauce. The last couple of tbsps of some cream cheese went in and I used basil & oregano for the fresh herbs. A container of thawed roasted cherry tomatoes blended in beautifully and I topped T's bowl with garlic sauteed shrimp. I would repeat this pasta combo for sure.

    • et12 on February 17, 2022

      Tasty and easy to make.

  • Pasta with winter squash, kale and goat cheese

    • et12 on November 28, 2022

      I really liked the idea of cutting the squash in thin slices and developing the flavours under the broiler. The combination of ingredients was really well balanced and this made for a pleasant autumn dish. I used regular kale instead of the baby kale that was recommended and had to steam it before adding it to the pasta.

  • Cauliflower with eggs, capers and lemon

    • et12 on June 23, 2022

      This was a gentle dish with some good comforting flavours. We had it as a main but I think it would make a good side dish for a bbq. I used regular breadcrumbs instead of panko but I think panko would add good crunch.

  • Cauliflower kati rolls

    • et12 on July 23, 2022

      These made for a tasty dish that was very to pull together. I would increase the garam masala next time. I used mango chutney instead of cilantro chutney and the sweetness really worked well in the dish.

  • Spicy cauliflower and green beans with coconut and lime

    • et12 on August 21, 2023

      This was just ok for us. Pleasant enough flavours but nothing too special.

  • Greek peas with potatoes and herbs (Arakas kokkinistos)

    • et12 on June 04, 2023

      This was very quick to make and had good flavours. Good soup for the summer and I loved the brightness and pop of the peas

    • dgiles on December 09, 2022

      This recipe is fantastic. Made exactly to recipe. The lemon juice and feta at the end made all the difference.

  • Cauliflower and chickpea tagine

    • et12 on February 25, 2022

      Good, subtle flavours and easy enough to throw together but felt it lacked the intensity of flavour one would expect from Milk Street recipes.

    • Blondelectual on August 06, 2022

      It’s ok, but I don’t love the textures together and the flavor is only so so.

  • Sichuan dry-fried cauliflower

    • et12 on January 18, 2022

      Easy to make and delicious! We had it with rice which made for a complete meal. Ne t time I think I’ll add cashews at the end which I think would work well with this dish.

  • Sesame-garlic stir-fried baby bok choy

    • et12 on December 26, 2022

      We were impressed by how much of a kick frying the jalapeños in the oil would have. It imparted a lot of flavour to the bok choy, but wasn’t our favourite dish.

  • Greek-style rice with leeks

    • et12 on April 10, 2022

      Took me twice as long as the recipe mentioned to evaporate the water but still worth it. A very tasty risotto type dish, especially if you love leeks!

  • Braised Swiss chard with raisins and pine nuts

    • et12 on July 02, 2023

      We got some nice rainbow chard from the market and this was a great way to make the most of it. Really good combination of ingredients. I would use fewer raisins next time. My only complaint is that the recipe says it creates 4-6 servings but for us it was more 2-3 servings as a side dish.

  • Mashed vegetable curry with toasted buns (Pav bhaji)

    • et12 on July 06, 2022

      This was ok. The recipe was unclear as to weather you should drain the veg before mashing. There was a lot of water and I should have gone with my gut feeling and drain the liquid. The end result was ok but could have been more flavourful.

  • Lebanese-style spicy potatoes with lemon and cilantro

    • et12 on December 18, 2022

      I liked the flavour if these but would add less lemon juice next time.

    • Blondelectual on August 01, 2022

      This is pretty good. It didn’t turn out as crispy as I was hoping for though. I think because potatoes got waterlogged. I think it would be better with whole fingerling potatoes (not cut, less water absorption). The flavors were good though.

    • psarrett on February 11, 2024

      We liked these more the second time I made them, where I overboiled them for a few extra minutes. They didn't crisp up when I put them back in the pan, but became creamy and unctuous. The aleppo and paprika gave a perfect level of spice.

  • Roasted Romanesco with smoked paprika yogurt

    • et12 on October 24, 2022

      This was a nice way to cook romanesco and I really appreciated the charring of the vegetable but felt the yogurt sauce didn’t add much to the dish.

    • hbakke on March 01, 2022

      We had this as a side dish, but I think that it would make a nice main as well. The smoky flavored sauce was nice with the roasted romanesco. My romanesco wasn't quite done at 40 minutes, so I would would cook it a bit longer next time.

  • Cauliflower shawarma

    • et12 on December 18, 2022

      Really good and easy to make. Lots of flavour and never felt like we needed meat. An easy weeknight meal.

  • Spinach and green lentil soup with roasted peppers

    • et12 on December 12, 2022

      This was good and easy to throw together, but required a lot of additional seasoning at the end.

  • Collard green and potato soup with chili oil

    • et12 on December 22, 2022

      This had a lot of flavour for so quick and simple of a soup. The smell and taste of the chilli oil made this a perfect soup for a cozy night in. I used cauliflower greens and it worked well.

    • Ezair92 on January 02, 2023

      Very good soup and easy to make. I used the red pepper flakes and went a little lighter than the recipe called for. It worked for us

  • Zucchini and chickpea salad with tahini yogurt

    • Skamper on June 21, 2022

      This made a refreshing and light dinner on a warm night when we'd had a later than usual lunch. This makes more dressing than is needed. I added another 1/4 tsp of za'atar and 1/2 tsp salt after mixing. the sumac is a nice touch.

    • Soulkitchenjen on July 29, 2023

      Very good. Very simple. Perhaps needs some more acid or something briny somewhere. Great way to use up an abundance of herbs and zucchini.

  • Broccoli and kimchi fried rice with "poached" eggs

    • Skamper on May 12, 2022

      We both enjoyed this. The seasoning was perfect; I didn't add anything else. The eggs took much longer to cook. Next time I will fry or poach them in the usual way.

  • Thai-style vegetable stir-fry with garlic and black pepper

    • Ezair92 on January 19, 2023

      Excellent. I added carrots instead of mushrooms because that is what I had. Very easy to adapt

  • Spicy snow peas with Sichuan pepper

    • Ezair92 on March 08, 2023

      Very good. I didn’t have Sichuan peppercorns so used Black peppercorns and coriander. Not too spicy but I think that also depends on the chilies you use

  • Green beans with browned butter and almonds

    • Ezair92 on November 13, 2023

      I have never cooked green beans this way with just a little water and I will definitely make them this way again. They were perfectly cooked. And it went well with the brown butter and almonds

  • Greek cabbage salad with carrots and olives (Politiki salata)

    • Ezair92 on March 08, 2023

      Excellent. Very easy to pull together. Has some complexity to it. It does make quite a bit

  • Braised mushrooms with SIchuan chili oil

    • Blondelectual on August 06, 2022

      This is an incredible flavor combo. Who thinks of using chili oil, paprika and cilantro? I can tell you it’s not me. Both a fantastic and gorgeous dish (I used dry cilantro because I forgot to buy fresh (cut the amount in half to compensate), amazing flavor). My mushroom mix was trumpet, shiitake and wood ear.

  • Lebanese-style greens with caramelizd onions

    • Blondelectual on August 01, 2022

      Excellent flavor. I used collard greens (not a fan of the dandelion greens). The onions were the best part. Next time I’ll make double. I used cashew based yogurt. It was a nice touch.

  • Pozole with collard greens

    • Blondelectual on July 23, 2022

      I made this in the Instant Pot (20 mins on high, quick release), and it turned out fantastic. I skipped the reduction step to cut out out oil and since IP was already going concentrate the flavor and skipped adding extra water for that reason. IP does something magical to hominy, it becomes really “meaty”, doesn’t fall apart at all, just makes the texture perfect.

  • Tuscan braised potatoes (Patate in umido)

    • mpo on January 15, 2023

      This was good but I don't think it was worth the time spent on. Almost an hour to cook what is basically potatoes in a tomato sauce.

  • Curried parsnips with basil and coconut

    • mpo on March 11, 2022

      This was a very flavorful dish. I added some green beans in the last few minutes. I’d make this again.

  • Curried eggplant and chickpea stew

    • dc151 on January 21, 2022

      A simplified version of the Indian dish chole baigan, this was super quick, very flavorful given a relatively short ingredient list. A bit too heavy with the lemon juice for me, but the others liked it just fine. Served with some curried chicken, brown rice and a loaf of bread, since that's what I had on hand instead of naan. I'm sure the traditional version of chole baigan is better, and I will definitely make at some point, but a quick mid-week meal is a nice thing to have on file.

  • Leek, kale and Emmentaler panade

    • dc151 on March 07, 2022

      I made this with baby spinach and gruyere instead of kale and emmentaler. Also used veg broth to keep it vegetarian. Great use of very stale old baguette and some leftover cheese. I've made similar stratas with a custard base, this was a nice twist on that, a lighter version.

  • Mashed butternut squash with cumin and chili

    • Sanyo12 on January 11, 2023

      Finished dish looks very unappetizing a d nothing like the picture. It is an unattractive brown. The texture is borderline stringy. The taste is ok but the dish looks so bad I would never serve it to anyone. Will make it one more time and update if better.

  • Potato and eggplant Española

    • pastaplease on April 23, 2023

      Have made this a couple of times - it's quite tasty, kind of comfort-foodish because of the mild taste and creamy texture. I add some cooked, diced pancetta to the potato/eggplant mixture and sprinkle some parmesan on top before sticking in oven - comes out great. Leftovers warmed in toaster oven next day are just as good. Don't skip the aioli (or try a sour cream concoction like Fiesta Dip or your own for a little pizazz).

  • Lebanese braised green beans

    • Meags on February 01, 2024

      Delicious! I used a 1 lb. bag of Trader Joe's frozen green beans and a 15 oz can of petite diced tomatoes. I adjusted spices accordingly. I really liked it and I am not usually a fan of green beans!

  • Potato curry with tomatoes and yogurt

    • Acarroll on November 18, 2022

      Not hard to throw together, but the spice mix didn't work for me. Not exactly sure why.

  • Mexican-style zucchini and corn (Calabacitas)

    • elysedc on August 14, 2023

      it's super hot in my apt and I just can't turn on the oven, so I cooked this on the stovetop instead. It was absolutely delicious, but I do think the cooking method makes a difference here, and I do want to try again using the broiler.

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  • ISBN 10 0316705985
  • ISBN 13 9780316705981
  • Linked ISBNs
  • Published Nov 16 2021
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher Voracious

Publishers Text

A vegetable-cooking bible with more than 250 full-flavor recipes, moving vegetables into the center of the plate from the realm of sides and salads, from James Beard and IACP award-winner Christopher Kimball's Milk Street

Leave behind your sad steamed broccoli, your bland boiled cabbage, your lackluster canned peas, and make room for an exciting new world of vegetable cooking featuring high-heat roasts, drizzles of turmeric-infused honey, and stir-fries aromatic with Sichuan peppercorns, ginger and garlic. Milk Street Vegetables will transform the way you cook, eat, and think about produce as you discover rich flavors and layers of texture through these inspired recipes that will have you seeing vegetables as much more than an afterthought to any meal.

With 250-plus vegetable-forward recipes (many of them vegan or vegetarian), this cookbook highlights the diversity and depth of flavor that vegetables offer while also showing how meat and dairy can play a supporting role as savory or flavor-enhancing seasonings, from a sprinkle of ground pork in a vegetable stir fry or a bit of chopped pancetta to flavor dry-fried cauliflower.

Organized by ingredient, Milk Street: Vegetables will span the produce aisle and farmer's market, from the staples you already love to a few new items you've always been curious about but didn't know how to approach. Whether it's mellowing honey-glazed Brussels sprouts with a speedy skillet char or boiling-then-roasting whole heads of cauliflower until caramel rich, Vegetables once again provides the signature Milk Street mix of ease and technique that will answer the home chef's essential question--What should I make tonight?--and change the way you cook.

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