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  • Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season
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Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season

by Christopher Kimball (Author) Format: Hardcover
4.6 out of 5 stars (643)
Editors' pick Best Cookbooks, Food & Wine

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

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 Cashews
  • Humble 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 Cilantro
  • Mushrooms are transformed into Stir-Fried Mushrooms with Asparagus and Lemon Grass or Miso Soup with Mixed Vegetables and Tofu
  • and 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.

IACP AWARD WINNER FOR BEST GENERAL COOKBOOK

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  1. Print length
    416 pages
  2. Language
    English
  3. Publisher
    Voracious
  4. Publication date
    November 16, 2021
  5. Dimensions
    8.8 x 1.4 x 10.75 inches
  6. ISBN-10
    0316705985
  7. ISBN-13
    978-0316705981
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From the Publisher

Milk Street Vegetables - Put Vegetables in the Center of Your Plate!

Yogurt Roasted with Carrots and Warm Spices

Yogurt Roasted with Carrots and Warm Spices

Inspired by tandoori chicken, we coat carrots with a mixture of yogurt and spices, then roast them in a blisteringly hot oven. Butter-crisped garlic and shallot and a handful of fresh herbs finish the deliciously caramelized carrots for amazing flavor and aromas. Farewell, ho-hum roasted root veggies!

Braised Leeks with Balsamic Glaze

Braised Leeks with Balsamic Glaze

Leeks often play a supporting role but they have so much more to offer. We cut them into chunky sections and simmer them in a mix of olive oil and water until silky and tender in texture and rich and subdued in flavor. A syrupy, tangy-sweet reduction of balsamic vinegar is the perfect accent to the leeks’ oniony notes.

Thai Red Curry Squash Soup

Thai Red Curry Squash Soup

We borrow the flavors from coconutty Thai red curry and turn them into a rich, luxurious vegetarian soup with sweet, earthy winter squash as the base. Spicy and savory with a balanced sweetness, the soup is topped with fried shallots, fresh herbs and lime zest that add inviting fragrance along with bold pops of color and flavor.

Roasted Tomato Bruschetta with Taleggio and Herbs

Roasted Tomato Bruschetta with Taleggio and Herbs

We roast slices of plum tomatoes to soften their texture and concentrate their flavors before layering them on top of creamy Taleggio cheese and toasted slices of bread. In an interesting twist, we opt for pumpernickel bread for making these tasty herb-garnished bruschette. The bruschette are so delicious, we think Italians would approve!

Spaghetti with Eggplant, Tomatoes and Gorgonzola

Spaghetti with Eggplant, Tomatoes and Gorgonzola

This version of a pasta dish we enjoyed in Naples can be on the table in well under an hour and requires only seven ingredients (not counting the olive oil). Fresh, high-impact ingredients make the recipe work—every element brings something to the table. The flavors will transport to you a trattoria in Italy. Buon appetito!

Grilled Corn with Za'atar Butter

Grilled Corn with Za'atar Butter

Grilled corn is always a favorite. But when the ears are coated with a spiced butter and put back over the fire for a few minutes for flavorful charring, the iconic summer vegetable is elevated to another level. Za’atar, a Middle Eastern seed and spice blend, seasons the butter in one of our favorite grilled corn recipes, but we have three other tasty combos, too.

Editorial Reviews

Review

"...A full year’s worth of meal inspiration and recipes, including options for roasting, baking, or stir-frying vegetables or incorporating them into salads and soups. There are also recipes for specialty condiments, like compound butters to top grilled corn or cauliflower shawarma, with substitutions as needed. As in the other Milk Street cookbooks, there are photographs of each dish that bring the recipes (like charred zucchini and tomato dip) into clear focus, but the multitude of vegetable recipes make it stand out among other Milk Street publications... cooks of all levels will appreciate the variety of vegetable dishes in this handy guide. It’s an ideal complement to Milk Street: Cookish, but it can also stand on its own."―Library Journal

"For much of history, most cultures around the world have treated meat as an accent to a meal, not the main event... Milk Street: Vegetables moves the supporting culinary players to the center of the plate. It’s not a vegetarian cookbook; rather, it’s designed as education into the art of preparing vegetables. Inspired by global pantries, the book features simple, delicious, and flavorful veg-focused recipes that span sources from Athens to Oaxaca, Cairo to Seoul, and beyond."―Smithsonian Associates

About the Author

Christopher Kimball's Milk Street is changing how we cook by searching the world for bold, simple recipes and techniques. Adapted and tested for home cooks everywhere, these lessons are the backbone of what we call the new home cooking.  We are located at 177 Milk Street in downtown Boston, site of our editorial offices and cooking school. It also is where we record Christopher Kimball’s Milk Street television and radio shows, and is home to our online store, which curates craft food and cookware products from around the world. Visit 177milkstreet.com to shop and for more information.

Product details

  • Publisher ‏ : ‎ Voracious
  • Publication date ‏ : ‎ November 16, 2021
  • Language ‏ : ‎ English
  • Print length ‏ : ‎ 416 pages
  • ISBN-10 ‏ : ‎ 0316705985
  • ISBN-13 ‏ : ‎ 978-0316705981
  • Item Weight ‏ : ‎ 4.05 pounds
  • Dimensions ‏ : ‎ 8.8 x 1.4 x 10.75 inches
  • Best Sellers Rank: #104,129 in Books (See Top 100 in Books)
  • Customer Reviews:
    4.6 out of 5 stars (643)

About the author

Follow authors for new release and deal updates, plus improved recommendations. See updates from all followed authors in Your Books.
Christopher Kimball

Christopher Kimball

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Full content visible, double tap to read brief content.

Christopher Kimball is the founder of Christopher Kimball’s Milk Street. Mr. Kimball is also the host of Christopher Kimball’s Milk Street Television and Christopher Kimball’s Milk Street Radio, a weekly public radio show (and podcast).

Christopher also founded Cook’s Magazine in 1980 and served as publisher and editorial director through 1989. In 1993, Mr. Kimball re-launched Cook’s Magazine as Cook’s Illustrated and went on to found Cook’s Country magazine in 2004. Mr. Kimball is the author of several books including, most recently, Fannie’s Last Supper.

Learn more at 177milkstreet.com.

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