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Overcoming a reluctance to celery root and learning to appreciate rutabaga are just a couple of the kitchen tricks we’ve mastered as longtime devotees of New York magazine’s “In Season” food column. After eight years, all that knowledge has been compiled into a hardback cookbook, In Season: More Than 150 Fresh and Simple Recipes from New York Magazine Inspired by Farmers’ Market Ingredients.

Although the title is a bit of a mouthful, it’s pretty self-explanatory. The book is organized by season and local ingredient, providing both information and an easy-to-follow recipe from a local chef (April Bloomfield, Mario Batali and the like).

Identifying photography and illustrated preparation steps--just like in the magazine--take all the guesswork (and fear) out of using foods that may not be in your cooking repertoire yet. Even vegetables you’ve eaten your whole life are livened up with an inventive new spin or two: Carrots get a Moroccan treatment with a simple combination of spices. Fiddlehead ferns fit right in with crunchy bruschetta. And kumquats make for a refreshing cocktail alternative.

When it comes to a standout meal, it’s not necessarily always how you cook but what you cook.

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