Hear that ruckus? It's the sound of sweet carrots and baby lettuces storming the menus at some of the world's best restaurants. Their co-conspirators? Big-deal chefs like Rene Redzepi and April Bloomfield, who are celebrating produce with a reverence formerly reserved for Wagyu beef. They're turning ingredients that used to be side dishes into centerpieces (even if it does involve some pork now and then -- it's not a vegetarian revolution). For the ideas, tips, and recipes that prove there's never been a better time to eat your vegetables, see the whole feature here.
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