We never expected José Andrés to advocate boiling vegetables. But in his latest book, “Vegetables Unleashed,” the Michelin-starred chef uses a fresh approach to the old-school technique on everything from cauliflower to romaine lettuce, saying it’s the best way to season and cook vegetables quickly. Simmering vegetables in a small amount of water, fat and seasonings not only perfectly cooks the produce, it also creates a flavorful sauce as the liquid reduces.
This month’s prize package includes the new Christopher Kimball for Zwilling J.A. Henckels 3-Knife Set, along with our favorite Work Sharp Culinary E5 electric belt-style knife sharpening system and manual honing rod, giving you the tools to keep your Nakiri, and your other kitchen knives, sharpened to a professionally honed edge. Plus, we’ve included the E5 upgrade kit with 15 and 20-degree blade angle guides.