Christopher Kimball (Photo: Channing Johnson)
Christopher Kimball’s Milk Street searches the world for bold, simple recipes and adapts them for weeknight kitchens. In a new book, he and his team spotlight one of the most underutilized corners of the food pyramid: vegetables.
For much of history, most cultures around the world have treated meat as an accent to a meal, not the main event—except for the United States. 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. Learn the magic of high-heat roasts, unctuous braises, and stir-fries bursting with aromatics. Standouts include Bok Choy Salad with Cucumber and Peanuts; Afghan-Style Braised Butternut Squash with Garlic-Mint Yogurt; and Lebanese-Style Spicy Potatoes with Lemon and Cilantro, among others.
Join Kimball as he demonstrates a recipe or two from the book and shares tips on how to prepare uncomplicated yet appealing vegetable dishes.
Copies of Milk Street: Vegetables (Voracious) are available for purchase.
Book Sale Information
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