Welcome to Cookbook Club! We are diving in to Six Seasons, a huge tome of recipes from “the vegetable whisperer,” chef Joshua McFadden, with Martha Holmberg. We talk about our favorite go-tos from the book, whether a chef-written cookbook is harder to cook from and we touch on the controversy surrounding McFadden.
Resources shared in this episode:
Recipes we talked about in this episode:
- Carrot pie in a pecan crust (Page 297)
- Parsnip, date and hazelnut loaf cake with Meyer lemon glaze (Page 361)
- Raw asparagus salad with breadcrumbs, walnuts and mint (Page 73)
- Couscous with English peas, apricots and lamb meatballs (Page 88)
- Braised beef with lots and lots of onions (Page 356)
- Beet slaw with pistachios and raisins (Page 133)
- Celery salad with dates, almonds and parmigiano (Page 145)
- The kale salad that started it all (Page 309)
- Kale sauce with any noodle (Page 312)
- Grilled radishes with dates, apples and radish tops (Page 115)
- Roasted beets, avocado and sunflower seeds (Page 134)
- Grilled eggplant with tomatoes, torn croutons and lots of herbs (Page 236)
- Tomato, melon and hot chile salad with burrata (Page 265)
- Israeli-spiced tomatoes, yogurt sauce and chickpeas (Page 266)
- Raw Brussels sprouts with lemon, anchovy, walnuts and pecorino (Page 284)
- Farro and roasted carrot salad with apricots, pistachios and whipped feta (Page 290)
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