The Chefs Behind One of LA's Hottest Restaurants on How to Make Veggies More Delicious — Love Your Vegetables

I didn't eat a ton of vegetables as a kid. Outside of the jarred tomato sauce I put on pasta or the quick-pickled cucumbers that my mom snuck in my lunch box, I was mostly a cheese and carbs kind of girl. I didn't have anything against veggies per se, but I mostly thought they were boring (I blame the sad, lifeless crudité platters that were presented at school functions).

When I started working in restaurants in college, I quickly discovered the error of my ways. Vegetables are delicious — you just need to know what to do with them. Which is why, when I got to interview the chefs behind Kismet during an event for S.Pellegrino, I wanted to ask the experts: What ingredients or kitchen tools do you use to make veggies more exciting?

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