From the Publisher

As Seen on CBS Sunday Morning-

Recipes for every cook, every vegetable, and every season.

Transform any vegetable into the most delicious thing on your plate

Vegetable Makeovers: Up Close and Personal

The delicious transformation of vegetables comes to life throughout Vegetables Illustrated in Vegetables Reimagined pages that walk you step by step through recipes with particularly innovative techniques.

Roasted Carrots with Shallots and Chermoula

From raw to remarkable

Vegetables Illustrated is the cookbook for anyone looking for fresh, modern ways to add more vegetables to their diet—in other words, just about all of us. This authoritative and inspirational guide full of 700+ recipes for more than 70+ vegetables could only have come from Cook’s Illustrated. Our easy to master recipes will broaden your veggie horizons in endless ways with reinvented versions of everyday favorites and exciting introductions to everything you’d find at the farmer’s market.

Turn humble parsnips into a rich, spice-infused hummus through the magic of the microwave
Discover how to turn butternut squash into super flavorful, light-as-air ravioli—minus the dough
Transform fennel wedges into a silky-textured side, a sandwich or pizza topping, or the star of an antipasto platter by oven-roasting them low and slow in seasoned olive oil

Artichokes

Season: Available throughout most of the year, springtime is high season when all sizes are widely available.

What to look for: Artichokes with leaves that are tight, compact, and bright green.

What to feel for: Give an artichoke a squeeze, its leaves should squeak as they rub together (evidence that the artichoke still possesses its moisture).

Beets

Season: Beets, both with and without their greens, are available year round.

What to look for: Choose medium-size beets for the best return on investment (small beets are harder to prep and peel; very large beets can be woody). Beet greens attached to beetroots is a sign of freshness.

Kohlrabi

What to look for: Smaller bulbs, about the size of an orange (grapefruit size kohlrabi is likely to be spongy or woody). Whether green or purple, the color should be vibrant and free of blemishes.

Store: If you purchase kohlrabi with the stalks and leaves attached, separate them before storing them both in loosely closed plastic bags in the refrigerator. Bulbs will stay fresh for a week or longer; the greens will keep for several days.

Fennel

What to look for: Sometimes labeled as "fresh anise" in the supermarket, look for bulbs that firm and creamy white, with as little discoloration or brownish spots as possible. The stalks should be crisp and firm, and the fronds should be feathery and bright green.

Store: Place fennel in an open plastic produce bag and place in the fridge for up to a week.