Good Food
'In My Kitchen'
In the 1980s, Deborah Madison ’s restaurant, Greens, changed the way many cooks and eaters thought about vegetable cookery. Her latest book, “ In My Kitchen ,” offers up more recipes for meatless dishes, like collards braised in coconut milk, Japanese sweet potato soup and tips for how to perfect your cheese soufflé.
By Evan Kleiman • • 1 min readIn the 1980s, Deborah Madison’s restaurant, Greens, changed the way many cooks and eaters thought about vegetable cookery. Her latest book, “In My Kitchen,” offers up more recipes for meatless dishes, like collards braised in coconut milk, Japanese sweet potato soup and tips for how to perfect your cheese soufflé.
