Jean-Georges Vongerichten, oneq of the world’s finest chefs, cooks vegetables for the love of it, and that’s reason enough to follow his lead. At ABC Kitchen in New York, steps from the Union Square farmers market he frequents, Vongerichten has set up the kind of menu where salads and vegetable sides simply take over the table. You can’t order just one – there’s really no choosing between the kale salad with mint and serrano pepper and the chili-lime corn and the citrus-spiked carrots and the parmesan-dusted squash. Instead, you’re ordering it all, filling up on the kind of meat-free meal that just happens unintentionally because you didn’t expect the veggie dishes to be so satisfying.
It all makes you realize that you could actually follow a much healthier nutritional path if you could just cook like Vongerichten. The following are next-level moves when it comes to cutting, chopping, and cooking vegetables, but Vongerichten insists they’re really not that hard: Picking good produce is the obvious key, and adding chili peppers to everything is the seasoning answer you’ve been looking for. By picking up even a few new techniques, you can master the art of delicious and sublime vegetable cookery. As it happens, by cooking like this, you’ll probably be adding years to your life as well.