Cook Food. Mostly Plants.

Broccolini, toasted walnuts, and parmesan put bass notes under a treble clef of lemon zest and still-slightly-crunchy frisée. Easy, differen...

The prodigal cook has returned! With recipes I've been meaning to tell you about. For example. You know how white anchovies are amazing?...

A year or two ago, I watched a friend of mine toss some peppers in the oven to roast, so that she could use them throughout the week. Now, t...

This one is delightful. Butternut squash, braised kale, hazelnut, and Meyer lemon combine to produce blissful happiness. With undertones of ...

One side effect of becoming obsessed with vegetables is that every now and then—surely no more than five times a week—I forget to consider t...

 Found in the garden: Sweet Italian heirloom peppers, tomatoes, flat-leaf parsley Found in the cupboard: Red Bhutanese rice, butter beans Fo...