Host Christopher Kimball travels to Foxy Farms in the Salinas Valley to see where the nation’s produce is grown. Then he heads into the test kitchen with test cook Becky Hays to learn how to make the Best Vegetarian Chili. Next, equipment expert Adam Ried reveals his top pick for vegetable peelers in the Equipment Corner. And finally, test cook Julia Collin Davison reveals the secrets to the ultimate Italian Vegetable Stew.
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From This Episode
- RecipeItalian Vegetable Stew (Ciambotta)Like its French sibling, ciambotta starts out with a slew of watery vegetables. But the right steps create a stew that’s hearty, more concentrated, and deeply satisfying.
- Equipment ReviewFruit/Vegetable PeelersWhy do some peelers skin produce with ease while others barely make the cut?
- RecipeBest Vegetarian ChiliThe key to a great vegetarian chili is not finding a substitute for the meat. It’s finding substitutes for what the meat brings to the chili.
