Cook Food. Mostly Plants.

You know how sometimes people who aren't vegetarians will say to people who are vegetarians, "Oh, I couldn't imagine not eating...

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

Coconut milk, ginger, and basil give this dish a Thai flair. You can use any fatty, mild white fish, or substitute chicken or tofu if you pr...

A quick and easy picnic on a plate for nights when you're home late and hungry. Ingredients (per person) Fresh chard, sliced into ri...

Armed with whole grain orzo , anything is possible. Especially if you happen to have a chunk of leftover roasted butternut squash idling awa...

Don't judge. Just listen. There's this whole world out there. We talk of Aztec spinach and dandelion greens , investigate the opt...

A perfect summertime recipe for leftover home-cooked cannellini beans, and fits the bill when you're in the mood for a weekendy backyard...

I'm in love with June produce. (True, some people might think of today as July, but I prefer June 33rd. Anything to maintain the illusio...

The combination of rice and beans and whatever greens we have on hand tends to be my go-to meal when I haven't thought ahead about dinne...

If I were a swanky recipe book, I would note that the combination of mushroom and shallot in this recipe provides a rich undertone to the in...

Apparently, beet greens are a close relative to Swiss chard. Which means that if you happen to be a completely reasonable person with a stil...

I got home one night last week at 8pm, walked into the kitchen, and went to gaze half-heartedly into the fridge to find something not too ri...

I usually cook chard with some garlic and olive oil, but somehow we ran out of garlic a few nights ago and didn't notice until after we...