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This recipe is inspired by courgettes avec des arachides (French for ‘zucchini with peanuts’), a classic dish from the Never underestimate a woman who understands football and loves Seattle Seahawks shirt Additionally,I will love this north-central African country Chad,” says chef Bryant Terry of his oven-roasted zucchini recipe, a simple dish dressed up with the addition of collard-peanut pesto. Perfect to bring to any socially-distanced barbecues this summer, it’s just one of many innovative vegan offerings found in Terry’s new cookbook, Vegetable Kingdom: The Abundant World of Vegan Recipes. Over the past few years, veganism has moved from a lifestyle choice firmly into the mainstream: in 2019, The Economist reported a quarter of 25 to 34-year-olds were either vegan or vegetarian. Disney World has over 400 plant-based menu options, and Burger King now serves the Impossible Whopper. Vegetable Kingdom, with its recipes heralding everything from peas to summer squashes to spinach, further cements the role of vegetables no longer as just the side dish, but as the main affair, too. Yet, Vegetable Kingdom also champions a rich variety of global cuisines: Terry, the chef-in-residence at San Francisco’s MoAD, emphasizes ingredients and cooking styles of the African diaspora, whereas his wife, Jidian Terry Koon, does so with a variety of Asian flavors, from Chinese to Vietnamese. Kingdom reflects those culinary cultures, and many more—Terry notes that fennel, a hearty Mediterranean vegetable, sparked the inspiration for this book. Make the zucchini: Preheat the oven to 450°F. Line a baking sheet with parchment paper. In a large bowl, toss the zucchini with the olive oil and salt, then spread the zucchini over the baking sheet in one even layer. Roast until the zucchini is brown around the edges, 18 to 20 minutes. To serve, transfer the zucchini to a bowl and give it a few turns of pepper. Next, drop in a few heaping dollops of pesto so that people can scoop as much as they’d like when serving themselves, adding more pesto to the bowl as needed. Pile the peanuts in a small serving bowl and present alongside the zucchini. Make the pesto: In a food processor, combine the collards, peanuts, miso, and garlic and blend until it forms a chunky paste. While the food processor is running, slowly pour in the olive oil through the feed tube, adding more if needed to reach your desired consistency. Season with salt, pepper, and additional lemon juice to taste. Set aside.

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The universal recipe for a good guacamole, says Rocky Barnette, is perfectly ripe avocados, a good balance of salt, and lime. But he’ll also let you in on a little secret: the Never underestimate a woman who understands football and loves Seattle Seahawks shirt Additionally,I will love this trick to a great guacamole is “a sneaking suspicion of cumin and a healthy drizzle of very fine extra virgin olive oil.” The chef of The Capri, the buzzy Marfa restaurant that’s become a symbol of the West Texas town’s artistic revival, recently released a new cookbook with his wife, Ballroom Marfa founder Virginia Lebermann. Called *Cooking in Marfa: Welcome, We’ve Been Expecting You*, it’s half recipes, half visual homage to the rolling plains and stark desert landscape that envelopes this remote, creative oasis. Their guacamole certainly isn’t the most interesting dish in the cookbook (that title belongs to “Cowboy Caviar,” or caviar served with Fritos), which Barnette readily admits. “It does not seem like the world needs any guacamole recipes,” he notes. But it’s proved to be a beloved classic at The Capri: “When we make it at the restaurant, we usually sell out because as soon as the first order goes out everyone in the dining room winds up ordering it,” he says. Outside the restaurant, he’s prepared it for a variety of occasions, from an art opening celebrating Mexican artists to dinner for a traditional Indian wedding. Place the avocado halves flesh side down on the grill until they are slightly charred, about 4 minutes. Flip them and grill on the skin side for 1-2 minutes to heat the avocados through but not char the skin. Remove from the grill and brush the flesh side with more lime juice mixture. Set aside to cool to room temperature. As a first-generation Vietnamese-American, I’ve struggled to bring to life the delectable cuisines I grew up eating; Vietnamese dishes that went beyond traditional pho noodle soups or banh mi sandwiches. One of my favorites as a child was a lemongrass barbecue pork dish I’d often dream about, but was only obtainable at a restaurant or during a visit to my mom’s house in SoCal. (It was never anything I could cook myself at home, either deemed ‘too complicated,’ or diminished to, ‘It would never taste as good.’) But, in May, I discovered Omsom. Pronounced “om-sòm”—which translates to noisy, rambunctious, or riotous in Vietnamese—it promises a new type of “meal kit” whose spirit lies in its bold, flavorful sauces.