For veggie lovers, likers, and on-the-fence sitters: 700+ flavor-packed recipes

Best-ever apps, mains, side & even desserts! Don't miss out: SAVE 50% today [SAVE 50%! Vegetables Illustrated]( [As seen on CBS Sunday Morning]( [700+ Recipes for Every Season and Every Reason (apps, mains, sides, and even desserts!) ORDER NOW ›]( Dear fellow cook, With farmers’ markets in full swing, fall is the perfect time of year to break out of your vegetable routine, and [Vegetables Illustrated]( is your ultimate guide to shopping for, prepping, and cooking every vegetable, every way. Keep your eye out for unfamiliar produce and bring home anything that intrigues you; I can pretty much guarantee that we’ve got a great recipe for it. Found a head of cauliflower’s gorgeous fractal-patterned cousin, Romanesco? Then try our showstopping Whole Romanesco with Berbere and Yogurt-Tahini Sauce. Maybe you grabbed a couple of pounds of knobby, earthy sunchokes—potato look-alikes with a creamy texture and artichoke-like flavor. Make a truly soul-satisfying, homey-yet-elegant Sunchoke Chowder. Are you used to eating radishes as an add-on to salads? Discover another dimension of their flavor with a couldn’t-be-simpler recipe that was a hit with our test cooks—Baguette with Radishes, Butter, and Herbs. [Whole Romanesco with Berbere and Yogurt-Tahini Sauce, Roasted Baby Pattypan Squash with Lemon and Basil, Smashed Potatoes with Sorrel-Almond Sauce]( The possibilities are endless. And best of all? When fall fades and winter produce arrives, you’ll have dozens more vegetables to try and hundreds more recipes to discover. Order your copy of [Vegetables Illustrated]( from our shop now and enjoy 50% off. It gets even better: for just $15, add The Complete Mediterranean Cookbook to your order and dig into even more (500+) fresh and foolproof recipes. Happy hunting and cooking, [Dan’s Signature] Dan Souza Editor In Chief, Cook’s Illustrated [Your Price: $19.99; Cover Price: $40.00. ORDER NOW › Add The Complete Mediterranean Cookbook to your order for just $15!]( [Recipes for Every Cook and Every Vegetable]( Chapters are organized from A(rtichokes) to Z(ucchini). Each chapter opens with an introduction to the vegetable and its seasonal availability (many are available year-round), along with shopping and storage pointers, the newest information on different varieties, and the best prep methods for each vegetable. Many chapters include vegetable science (if cilantro tastes soapy to you, find out why in the “Fresh Herbs” chapter), and all feature beautiful hand-drawn illustrations and full-color photos that reveal the beauty of each vegetable’s transformation during cooking. Let’s Start With Sweet Potatoes . . . [SWEET POTATOES: "Don't call me yam."]( Sweet potatoes are emphatically not the same vegetable as yams, which can grow to be 5 feet long. This may come as a surprise, but sweet potatoes are not related to potatoes, either. They are actually members of the morning glory family, whereas potatoes belong to the nightshade family. But they’re nearly as versatile in the kitchen as regular potatoes and can be cooked in many of the same preparations, though the techniques need to be adjusted to account for the higher sugar and lower starch content of sweet potatoes. Don’t do this: Refrigeration will cause sweet potatoes’ cores to change texture and become distressingly similar to a damp cork. Do this: Store them in a cool ventilated spot for up to 1 month. Or at room temperature, they will keep for a week or two. [Roasted Spiralized Sweet Potatoes with Walnuts and Feta]( [Nature’s candy, give me some please. ORDER NOW ›]( ESSENTIAL EQUIPMENT Simple, intuitive, inexpensive, and stable, the test kitchen’s [top-rated spiralizer]( easily spiralizes apples, beets, potatoes, and zucchini with relatively little waste. Better yet, the Paderno Tri-Blade was able to turn almost all of the produce into even, consistent noodles and ribbons. Paderno World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer [Buy Now ›]( [Sweet Potato Varieties: Here's what to look for at the market. . .]( More Ways With Sweet Potatoes: [Grilled Sweet Potato Salad]( [Hearty Beef and Sweet Potato Chili]( [SAVE 50%. ORDER NOW ›]( [Asparagus - Spring’s Star Vegetable]( Thick or thin, asparagus is sweet, nutty, and grassy, with a pleasing texture. We only eat young asparagus—the new shoots of an underground crown that can grow up to 20 years. You might assume that thinner spears are younger and more tender than thicker ones. However, the thickness of an asparagus spear has nothing to do with its age—a thin spear will not mature into a thick spear. The diameter is determined by the age of the entire plant (younger crowns produce more slender stalks) and its variety. In addition to the familiar green spears, you may see purple spears (turn green when cooked) and white spears (grown without sunlight, they’re sweeter, buttery, and more expensive). [ROASTED ASPARAGUS WITH MINT-ORANGE GREMOLATA — What's the secret to perfectly roasted spears with intense flavorful browning on one side and vibrant green on the other? Use thick vs. thin spears and resist the urge to shake the pan during roasting.]( [ROASTED ASPARAGUS WITH MINT-ORANGE GREMOLATA — What's the secret to perfectly roasted spears with intense flavorful browning on one side and vibrant green on the other? Use thick vs. thin spears and resist the urge to shake the pan during roasting.]( More ways with Asparagus: • Pan-Roasted Asparagus with Red Onion and Bacon with Cherry Tomatoes and Kalamata Olives • Roasted Asparagus with Mint-Orange Gremolata with Cilantro-Lime Gremolata with Tarragon-Lemon Gremolata [PARMESAN-CRUSTED ASPARAGUS]( • Braised Asparagus, Peas, and Radishes with Tarragon • Grilled Asparagus with Chile-Lime Butter with Orange-Thyme Butter [CREAMY ASPARAGUS SOUP]( • Asparagus Salad with Radishes, Pecorino Romano, and Croutons with Oranges, Feta, and Hazelnuts with Grapes, Goat Cheese, and Almonds • Stir-Fried Asparagus with Shiitake Mushrooms with Red Bell Pepper [ASPARAGUS-GOAT CHEESE TART]( [SNAP OR PEEL? — You may have heard that snapping the woody bases off asparagus spears is the easiest way to prep them for cooking. It turns out that a spear snapped off at its natural breaking point loses an average of half its weight—and a lot of tasty asparagus. Discover the test kitchen trick to avoid sacrificing perfectly good asparagus and produce long, elegant-looking spears that cook evenly every time. HOW TO STORE — Trim off the ends and stand the spears up in a glass or jar filled with 1 inch of water. Cover with plastic wrap.]( [SAVE 50%. ORDER NOW ›]( [Carrots - Love them as much as Bugs Bunny.]( The bright orange carrots you know have been bred and grown specifically for their size, juiciness, crunch and sweetness. They’ve become known as Western carrots and are nature’s sweetest vegetable next to beets. The trick to getting carrots to taste their best is to cook them to the proper texture. Undercooked carrots are better suited for rabbits; overcooked carrots may conjure memories of the mushy carrots of your youth. In our test kitchen, we perfected plenty of recipes using different varieties and sizes—chopped, sliced, spiralized, and even left whole, for a dramatic presentation. [ROASTED CARROTS WITH SHALLOTS AND CHERMOULA — Here’s a fresh treatment and a beautiful presentation for one of America’s favorite vegetables: Carrots are halved lengthwise, coated with melted butter, and roasted on the lower oven rack; the butter and the roasting position promote better browning. An intensely flavorful green chermoula sauce (with garlic, lemon, serrano chile, and cilantro) and toasted pine nuts balance the sweetness of the caramelized carrots.]( [AS SEEN ON CBS SUNDAY MORNING.]( [24 carrot magic in the air (and on your plate).]( [CARROTRIVIA: • Originally grown for the leaves and seeds rather than the root (the part we eat). • Cooking carrots releases more of their healthy beta-carotene. • Wild carrots originated in Persia and were deep purple. The first cultivated carrots, grown in Afghanistan in roughly 900 AD, were purple and white.]( More ways with Carrots: • Boiled Carrots with Cumin, Lime, and Cilantro with Fennel Seeds and Citrus with Mint and Paprika • Whole Carrots with Red Pepper and Almond Relish with Green Olive and Golden Raisin Relish with Onion-Balsamic Relish with Mint • Roasted Carrot Noodles • Braised Carrots with Apple [BRINED GRILLED CARROTS WITH CILANTRO-YOGURT SAUCE]( • Glazed Carrots with Cumin, Lime, and Cilantro with Ginger and Rosemary with Lemon and Thyme • Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds • One-Pan Chicken with Couscous and Carrots • Brown Rice Bowls with Roasted Carrots, Kale, and Fried Eggs • Bulgur Salad with Carrots and Almonds • Chickpea Salad with Carrots, Arugula, and Olives • Carrot Habanero Dip [CARROT-GINGER SOUP]( [CARROT LAYER CAKE]( [Your Price: $19.99; Cover Price: $40.00. ORDER NOW › Add The Complete Mediterranean Cookbook to your order for just $15!]( [CORN: Recipes that pop.]( The history of corn in the Americas is so long and storied that entire books have been written about the path it forged throughout our farmlands and economy. When fresh corn is piled high (like now), it's time to get creative. Good thing we’ve got a veritable cornfield full of recipes from foolproof boiled corn (add the corn after you turn off the heat) to salsa, spoonbread, and shrimp boil. [Creamy Corn Bucatini with Ricotta and Basil]( [I'm all ears when it comes to corn. ORDER NOW ›]( [Sweet Corn, No Rush]( More Ways With Corn: [Foolproof Boiled Corn with Chili-Lame Salt]( [Fresh Corn Salad]( [SAVE 50%. ORDER NOW ›]( [Vegetables Illustrated. The best thing to happen to vegetables since the sun.]( • 70+ vegetables, from the familiar favorites such as green beans, broccoli, and mushrooms to adventurous picks such as foraged greens, sea vegetables, and tomatillos [Chapter Illustrations: Geen Beans, Broccoli, and Mushrooms]( • 700+ recipes, many with flavor variations, for mains and sides, soups, salads, and even baked goods and desserts • Stunningly beautiful photographs of raw vegetables, finished dishes, and step-by-step recipe guides • Intricate hand-drawn illustrations by John Burgoyne, the renowned illustrator whose drawings have accompanied Cook’s Illustrated recipes for 20 years [Chapter Opener: Chiles]( • A list of each vegetable with recipes at the front of the book to find what you’re looking for fast • Nutritional information for every recipe at the back of the book [In the market for winning equipment?]( Here are just a few of our winning vegetable prep and cooking tools, along with even more of our favorite recipes from the book. Make Garlic Fried Chicken, Mediterranean Braised Green Beans, and Easy Chickpea and Kale Soup in our [winning]( or [Best Buy]( Dutch oven. Use our [winning salad spinner]( to quickly dry washed mushrooms for our Sautéed Mushrooms with Shallots and Thyme and Chicken Marsala or to wick away the last traces of moisture before assembling our Simplest Salad or Bibb Lettuce, Orange, and Jícama Salad with Honey-Mustard Vinaigrette. Slice potatoes for Classic Potato Gratin, Potato Galette, French Potato Salad, or Kettle Chips with our [winning mandoline](. [Vegetables Illustrated]( [SAVE 50%. 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