You don’t have to be a vegetarian to cook like one—and that’s why I go to this book pretty much every time I’m looking for anything non-meat related: from the perfect veggie side dish, to tackling a new grain. Madison covers it ALL. Barley and beans, lentils and legumes, soups and starters, pastas and crumbles…I just know she will lead me in the right direction with straightforward recipes that highlight the ingredient and bring its full flavor to the front. As someone who didn’t grow-up in a household where grains were ever cooked (my father literally banned rice from the table), Madison has also helped my learn how to make dishes using brown rice and its cousins. And for those days when you’re like, “what the heck am I going to do with this swiss chard” she’s your lady.
So yes, I heart her.