achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you'll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America's favorite veggies. But you'll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.The inspirational, modern recipes showcase vegetables' versatility in everything from sides to mains: You'll discover how to make the perfect grilled corn--and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled--and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy--and irresistibly tempting--to eat more veggies every day.Just a few of the 700+ recipes (based on 70+ vegetables!) you’ll find inside:CLASSICS, PERFECTED    Best Baked Potato    Skillet-Roasted Brussels Sprouts    Roasted Broccoli    Cauliflower Soup    Foolproof Boiled Corn with Chili–Lime SaltFRESH TAKES    Carrot-Habanero Dip    Potato and Chorizo Tacos    Whole Romanesco with Berbere and Yogurt-Tahini Sauce    Stir-Fried Thai-Style Beef with Chiles and Shallots    Zucchini Bread with Pistachios and OrangeNEW FAVORITES    Fried Fiddleheads with Lemon-Chive Dipping Sauce    Nori-Crusted Salmon    Fava Bean Crostini with Manchego and Pine Nuts    Roasted King Trumpet Mushrooms with Red Wine-Miso Sauce    Sunchoke Chowder

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