Includes index.

Welcome to America's Test Kitchen -- Introduction -- Artichokes -- Asparagus -- Avocados -- Beets -- Broccoli -- Brussels sprouts -- Cabbages -- Carrots -- Cauliflower -- Celery -- Chicories -- Chiles -- Corn -- Cucumbers -- Eggplant -- Fennel -- Foraged greens -- Fresh legumes -- Garlic -- Green -- Beans -- Hearty greens -- Herbs -- Kohlrabi, rutabagas, and turnips -- Lettuces and leafy greens -- Mushrooms -- Okra -- Onions -- Parsnips -- Peas -- Potatoes -- Radishes -- Rhizomes -- Sea vegetables -- Spinach -- Sweet peppers -- Sweet potatoes -- Swiss chard -- Tomatoes -- Tomatillos and cape gooseberries -- Winter squash -- Zucchini and summer squash.

We're all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you'll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America's favorite veggies. But you'll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.