A modern classic for cooking with vegetables all year long
Winner of the James Beard Award for Best Book in Vegetable-Focused Cooking, Six Seasons is a game-changing vegetable cookbook from chef Joshua McFadden. With deep roots in both farm life and fine dining, McFadden brings a fresh, intuitive approach to seasonal produce—treating vegetables not just as sides, but as the main event.
Organized by the natural rhythm of the growing season—spring, early summer, midsummer, late summer, fall, and winter—each chapter begins with raw preparations before moving into deeper, richer cooking techniques. With 225 recipes that balance creativity and simplicity, McFadden shows how to coax bold, umami-rich flavor from even the most humble produce.
Whether you're working with peak-season tomatoes or a forgotten cabbage in the fridge, Six Seasons teaches you how to transform vegetables with the right touch of heat, acid, fat, and spice.
Who’s it for?
Perfect for farmers’ market shoppers, CSA members, and home cooks looking to get more joy and versatility from their produce—any time of year.
Spices to pair with this cookbook:
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Fennel Seed: Toasted and ground for earthy brightness in sautés and slaws
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Aleppo Chile Flakes: Adds mellow heat and a touch of fruitiness to roasted veggies
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Za’atar: Great for sprinkling on grilled squash, flatbreads, or tomatoes
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Smoked Paprika: A pantry essential for depth in stews and roasted roots
- Turmeric: Bright, warm, and perfect for earthy winter veg like carrots and cauliflower