Cook Food. Mostly Plants.

Quick. Before the last of the summertime sunshine and summertime tomatoes fade into foggy memory under the cool crisp footsteps of fall. Ge...

Big on flavor, low on hassle. All you need is one pan. And a bowl, if you're feeling fancy. And maybe a glass of Rioja. Ingred...

Protein in a pinch. These are fast, and easy, delectable, and the perfect way to satisfy a wayward fried street food craving without any of ...

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

This was a let's-cook-whatever's-in-the-fridge dish, and yet the flavors turned out to be perfectly balanced and wonderfully complex...

This just in: Put down the low-fat chips, and step away from the uber-processed diet food. According to recent animal research published in ...

You know how chickpeas are slightly too thick to make a good spread, and white beans are slightly too watery? I think I may have had a cu...

This recipe involves...are you sitting down? It involves white, processed, supermarket variety pasta. You can go ahead and kick me out of th...

Simple but totally delicious. Use any green or mix of greens that's fairly mild but still has a hint of spice -- the red frisee mustard ...

We are not exactly a beet-loving household. We tolerate them from afar -- in Spain, for example, they sometimes place a beet on an otherwis...

This could easily be made in larger batches and stored in the fridge. You would think that using "home-grown" versus canned chick...

I should be posting something from this past week, which has been stuffed, one might say, like a turkey (or perhaps, like a homemade ravioli...

By all rights, this should have been a disaster. Bok choy and garbanzo beans clearly don't mix, and I honestly don&#...

Found in our CSA box last weekend: tinda squash and chinese cabbage, and a recommendation to make a curry. So we did. Serve this over s...

We made this fairly quick-and-easy dish last night, adapted from this recipe , and it was lovely, both taste-wise and looks-wise. Ingredie...

We made homegrown chickpeas the other night to revisit this recipe (which was fortunately just as delicious the second time, or I would hav...

At some point last week, I decided it was about time to learn to soak my own beans. Now, if you've soaked beans before, you probably thi...

This made a nice, simple, protein-laden backdrop to the other things we were cooking tonight (collard greens with applewood smoked bacon, ab...