Hear that ruckus? It's the sound of sweet carrots and baby lettuces storming the menus at some of the world's best restaurants. Their co-conspirators? Big-deal chefs like Rene Redzepi and April Bloomfield, who are celebrating produce with a reverence formerly reserved for Wagyu beef. They're turning ingredients that used to be side dishes into centerpieces (even if it does involve some pork now and then--it's not a vegetarian revolution). For the ideas, tips, and recipes that prove there's never been a better time to eat your vegetables, see the whole feature here.
The inspiration for the color that defined a decade of appliances.
Wolfgang Puck paired them with goat cheese, and the duo has been hot and heavy ever since.
Their punchy flavor made them instantly addictive. Rampant overuse made them a punch line.
Excellent with sun-dried tomatoes.
Steam two spears until limp. Drape over poached salmon. Repeat.
Somehow, we convinced ourselves these things taste like steak. (They don't.)
One of the first status symbols of the new foodie elite.
Turns out that when you roast them (with bacon), they taste less like a punishment.
See: heirloom tomatoes.
Sauteed, raw in salads, roasted as "chips"...this is the green that conquered menus.
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