JENNIFER DANTER
Acting executive Food editor
I’VE HAD A LONGTIME LOVE AFFAIR WITH Portland, Ore., vegetable whisperer Joshua Mcfadden. A food industry veteran, he has brought veggies to the forefront of restaurant menus and helps home cooks make the most of their garden bounty. His first book, Six Seasons: A New Way With Vegetables, divides the year into six growing seasons; since fruit and veggies have such a wide range of peak ripeness, they simply can’t be contained in the usual four. I love his recipes: They read like poetic love letters to food and capture the complex beauty and flavour of local seasonal fare.