Vegetables.
The word might conjure up images of steamed carrots or sauteed asparagus. But what about sliced radishes on a baguette or nori crusted salmon.
In the recently released “Vegetables Illustrated,” at-home chefs can learn more than 700 ways to incorporate vegetables into a meal.
Get the cookbook as a thank-you gift when you donate during WOSU's Spring Membership Drive.
Guests:
- Jack Bishop, content director, America's Test Kitchen
