Even as nose-to-tail eating continues to reign supreme, vegetables have found their way into the hearts of America’s best chefs—and not just as a garnish for the main event. The latest cookbook from the Fabulous Beekman Boys—as Josh Kilmer-Purcell and Brent Ridge of the farm-inspired Beekman 1802 brand are affectionately known—stays true to the trend, introducing recipes that focus on veggies without ostracizing the omnivore (ingredients like eggs, prosciutto, shrimp, salmon and chicken are used). Vintage and folksy by design, The Beekman 1802 Heirloom Vegetable Cookbook is organized by season, so you know exactly what to cook and when: pea soup in the spring, golden gazpacho with minted cream in the summer, roasted carrot-and-cauliflower salad for fall, winter squash stuffed with red quinoa at the end of the year. Simple, straightforward and engineered for everyday use, the recipes will become staples. rodalestore.com.
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