River Cottage Veg
By Hugh Fearnley-Whittingstall
Ten Speed Press, $35; 416 pages
There’s something about Brits in the kitchen right now: They seem to have a spring in their collective step; their cookbooks take a lively approach to language and food (think Oliver, think Ottolenghi). The recipes in River Cottage Veg are casual, easy, and inventive. I loved Crudités with Tarator Sauce, a thick, nutty dip that was delicious with crunchy beets and fennel. The simple Chickpea Ketchup Curry uses ketchup and curry powder and had, as the author promises, “a delicate, mango chutney–like sweetness.” Oven Fries feature a deeply aromatic merguez spice mix of cumin, fennel, and smoked paprika; you dip them in garlicky yogurt. I can’t wait to try Charred Baby Leeks with Romesco—echoes of a Catalan dish I love.
Photo by Randy Mayor