The test kitchen has been teeming with vegetables lately. (And no, it doesn’t have anything to do with New Year’s resolutions. We’re also working on recipes for apple cider donuts and every type of cocktail you can think of.) It’s because for the last several months, the members of our books team have been cooking up every type of vegetable every type of way while developing recipes for our new cookbook, Vegetables Illustrated.
Over the course of their time in the kitchen, the team found exciting new ways to make over well-loved recipes like roasted carrots and smashed potatoes, and shine a spotlight on adventurous new ingredients in dishes like Fiddlehead Panzanella and Teriyaki Stir-Fried Garlic Scapes with Chicken. So after spending months working with everything from artichokes to zucchini, which vegetables topped the team’s charts? I was curious, so I asked them to name their favorite vegetable and their favorite way to prepare it. Here’s what the experts had to say.