Cookbook Cheatsheet

A New Look at Southern Vegetables

Go inside chef Steven Satterfield's new cookbook.
  • This image may contain Plant Food Vegetable Produce and Text
    Photo by Chelsea Kyle
    1/5

    Inside Root to Leaf

    Chef Steven Satterfield of Atlanta restaurant Miller Union wrote his first cookbook on how to cook seasonal vegetables.

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    2/5

    The Photography

    Photography in Root to Leaf is by John Kernick, who also shot Dana Cowin's Mastering My Mistakes in the Kitchen, Andrea Reusing's Cooking in the Moment, and more.

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    Photo by Chelsea Kyle
    3/5

    Simple Recipes

    Recipes in Root to Leaf are often pretty simple, like this one for a bagna cauda dip and crudités.

  • Image may contain Animal Seafood Food Sea Life Lobster Meal Produce and Plant
    Photo by Chelsea Kyle
    4/5

    Surprising Combinations

    The recipes can also be a bit unexpected, like this spatchcocked chicken with savory roasted rhubarb.

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    Photo by Chelsea Kyle
    5/5

    A New Way to Okra

    Root to Leaf is also a great resource for trying unexpected techniques on vegetables. Grilled okra, anyone?

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Just as great with coffee for breakfast as it is with amaro for dessert.
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Fontina and fried shallots make this diner-style omelet perfectly acceptable dinner fare.
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Riff on the lunchbox staple. Mayo-haters deserve tuna, too.
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Elegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow.