The Secret to Cooking? Cook More

That’s Patricia Wells and me having a little backstage moment – and a little sip of wine – before a recent discussion that I moderated at the Alliance Francaise in New York.

Patricia is crisscrossing America talking about Vegetable Harvest, her tenth volume and a must-have book that gives pride of plate to all that grows.  There are 200 remarkably simple recipes created to show off each vegetable and, no, the book’s not vegetarian, it’s deliciously vegecentric.

To read about the really good advice Patricia had for new cooks, CLICK HERE.

(If you're clicking after Monday, May 20, go to posts for the Week of May 13.)

Comments

[Marilyn]

Ms. Dorie,
Our favorite spring vegetables are the following:
Sauteed Leeks
blanched asparagus
peas
spinach
Saute and enjoy... so delicious!

[Dorie]

Sara, you're so lucky to have a garden that puts out people-height chard! I think you're going to love the book. I had the fun of tasting some of the dishes as Patricia was creating and testing them, so I know how very, very good they are. Enjoy!

[Sara]

Dorie, I made my first recipe (roasted chickpeas, artichokes, mushrooms and tomatoes) from Vegetable Harvest tonight. It was delicious, and really healthy too. I'm making one of the swiss chard recipes tomorrow night, the chard in my garden has really taken off, one of the plants is as tall as me!