Writing for "Table Matters," Marisa McClellan cracks open Vedge, the new cookbook by Rich Landau and Kate Jacoby of Center City's Vedge restaurant.
McClellan is impressed with the couple's treatment of vegetables.
"In most other restaurants, these dishes would be labeled sides and given no further thought, but at Vedge, they are part of the main event," she writes.
She made three recipes: Spiced Little Carrots With Chickpea-Sauerkraut Puree, Saffron Cauliflower Soup with Persillade, and the Shaved Brussels Sprouts with Whole-Grain Mustard Sauce.
"As I made my shopping list in advance of a day of cooking, I was surprised and appreciative to note that my kitchen had more than half of the necessary ingredients," she writes. "I found that while the flavor combinations are often novel, the spices and condiments used to achieve them are not."
See the story and get the recipes here.