Read up on some of 2012's most-loved cookbooks, tested and reviewed by the one and only Food52 community. 

Today: China millman reminisces about Parisian vegetables, and then cooks from a book full of them. 

We know you've got them rolling around somewhere in your kitchen. Let them shine.

Jenny says: make time for these green beans.

With tan, green, and yellow skin that yields to bright orange insides, winter squash provide a cold-weather splash of color at farmers' market. Though they're closely related to melons and (of course) summer squash, winter squash have unique characteristics -- their tough skin, delicious seeds, and sweet flesh make them kitchen staples from the beginning of autumn until spring.

An exotic take on meat and potatoes that we're convinced will please every last person at the table.

The last time we talked about potatoes, Marian Bull helped us figure out how to match recipes to the potatoes that suit them best -- starchy Russets for mashing, waxy red potatoes for salads, and more. Today we're digging underground to learn even more about the potato: we'll talk about how they're actually the stems of the plant, what exactly a potato fruit looks like, and what it really means when their skin turns green after storage.

Peasant food, no more.