Vegetables, Rejoice: Boiling is Back!

Course Side Dishes

Ingredients in this Recipe

, Tamar Adler stands up for this simple approach to preparing vegetables, advising : "instead of trying to figure out what to do about dinner, you put a big pot of water on the stove, light the burner under it, and only when it's on its way to getting go
, writer Whitney Chen advocated ditching the idea that all vegetables should be roasted; she wants you to reach for a pot of hot water instead. Both women mention a few tricks, namely not to overcook the vegetables and to dress them with something delight
But today, boiling is having its day in the sun. And for many good reasons. It's quick, inexpensive, works for most vegetables, and if done well, cooks the vegetable perfectly while still maintaining their integrity. In her beautiful book,

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