The Best Vegetable Recipes by Cook's Illustrated Magazine

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Notes about Recipes in this book

  • Roasted mushrooms with rosemary and cracker black pepper

    • ccav on January 26, 2014

      Great with the addition of maitake mushrooms which adds umami taste.

  • Sautéed tender greens with pine nuts and currants

    • lorloff on May 10, 2021

      This was very delicious. It worked perfectly. I had ramps from the farmer’s market. I added them together with the garlic and pine nuts. I put in 1.5 times the pine nuts and added 2 Tablespoons of lemon juice at the end per Romero Vegan cooks World which was a great addition. Will make again. Two pounds of greens (spinach, baby kale, baby chard) cooked down perfectly in my large Le Creuset pot.

    • Moniquelfp on March 09, 2013

      Delicious. I used a mix of baby spinach, chard, and kale greens.

  • Asparagus, red pepper, and spinach salad with goat cheese

    • Analyze on March 09, 2019

      We really like this recipe! I've made it twice now. You make a vinaigrette that's tossed with spinach for the bottom layer of the salad. Atop that is a layer of sauteed bell pepper, asparagus, and shallot that's tossed with the rest of the vinaigrette. Then you sprinkle that with goat cheese. So the presentation is nice, and the flavors are yummy.

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  • ISBN 10 1933615168
  • ISBN 13 9781933615165
  • Published Apr 01 2007
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

New in Paperback!

Say goodbye to soupy mashed potatoes, greasy eggplant, and bland asparagus and say hello to perfect vegetables every time. Every recipe and technique plus kitchen tools and staples needed to prepare over 350 different vegetable recipes.



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