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The Vegetable Butcher

The Vegetable Butcher

The skills of butchery meet the world of fresh produce in The Vegetable Butcher by Cara Mangini, the essential, inspiring guide that demystifies the world of vegetables. In step-by-step photographs, Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, and find the meaty heart of an artichoke. Including more than 150 original, simple recipes that put vegetables front and center, it’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables. You can purchase your own copy here.

Editor's Choice, Savory, The Kitchen, VeggieDecember 4, 2016

Okra, Corn, and Tomato Curry with Cilantro and Lime

By The Vegetable Butcher
Editor's Choice, Recipes, The Kitchen, VeggieDecember 1, 2016

Eggplant, Tomato, and Mozzarella Stacks with Pesto Sauce and Balsamic Reduction

By The Vegetable Butcher
Editor's Choice, Recipes, The Kitchen, VeggieNovember 22, 2016

Shredded Brussels Sprouts with Pomegranate Seeds, Walnuts, and Manchego

By The Vegetable Butcher
Editor's Choice, Recipes, SavoryNovember 17, 2016

Zucchini, Sweet Corn, and Basil Penne with Pine Nuts and Mozzarella

By The Vegetable Butcher
Editor's Choice, Recipes, The Kitchen, VeggieNovember 15, 2016

Smashed and Seared Beets with Chimichurri and Goat Cheese Crema

By The Vegetable Butcher
Editor's Choice, Recipes, Savory, The KitchenNovember 13, 2016

Spaghetti Squash with Sage Brown Butter, Lemon, Hazelnuts, and Parmesan

By The Vegetable Butcher
Editor's Choice, Recipes, Savory, The KitchenNovember 6, 2016

Fall Farmers’ Market Tacos

By The Vegetable Butcher
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