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

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  • 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!

    • 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!

  • 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.

  • 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.

  • 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.

  • 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.

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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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