Hugh Acheson’s new cookbook The Broad Fork is vegetable-driven

Photograph by Rinne Allen

Call it the bacon backlash or the cauliflower comeback, but after years of nose-to-tail, lardcore cooking, vegetables are finally getting their moment in the sun. Miller Union’s Steven Satterfield kicked off spring with Root to Leaf, a cookbook dedicated only to fruits, vegetables, and nuts. Now Empire State South’s Hugh Acheson has also entered the garden game with The Broad Fork, a vegetable-driven cookbook that, like Satterfield’s, is organized by...

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