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Milk Street Vegetables - 250 Bold, Simple Recipes for Every Season (Hardcover)
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Milk Street Vegetables - 250 Bold, Simple Recipes for Every Season (Hardcover)
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Chili-spiked carrots. Skillet-charred Brussels sprouts. Mashed
potatoes brightened with harissa and pistachios. These are just
three ways to put vegetables in the center of your plate. Here in
the U.S., meat is cheap and has been in the center of the plate for
centuries. The rest of the world, however, knows how to approach
vegetables, grains and beans not only with respect but with a
fresh, lively approach, one that transforms the ordinary into the
extraordinary. To get a vegetable education, we traveled to Athens
to learn how winter vegetable stews could taste light and bright,
not hearty and heavy. In Cairo, we tasted eggplant and potatoes
that punched up flavor with bold pops of texture from whole spices.
And in Puglia, Italy, we had a revelatory bite of zucchini enriched
by ricotta cheese and lemon. This is a world of high-heat roasts,
unctuous braises, drizzles of honey, and stir-fries aromatic with
ginger and garlic. And with 250 recipes, the possibilities are
nearly endless: A simple head of cauliflower can become Cauliflower
Shawarma, Sichuan Dry-Fried Cauliflower, or Curried Cauliflower
Rice with Peas and CashewsHumble cabbage travels the world to
become Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard;
Hot and Sour Stir-Fried Cabbage; and Thai-Style Coleslaw with Mint
and CilantroMushrooms are transformed into Stir-Fried Mushrooms
with Asparagus and Lemon Grass or Miso Soup with Mixed Vegetables
and Tofuand greens get the Milk Street treatment in dishes like
Pozole with Collard Greens; Hot Oil-Flashed Chard with Ginger,
Scallions and Chili; and Persian-Style Swiss Chard and Herb Omelet
It's never too late to get your vegetable PhD.
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