Cook Food. Mostly Plants.

This recipe is simple enough for a midweek dinner and delicious enough for a dinner party; it works well as leftovers to top a salad for tom...

The thing about wandering the streets of Paris in search of various foodie quests nominated by the brilliant Clothilde Dusoulier is that o...

This soup is straightforward and fairly quick as homemade soups go, and involves (are you ready?) both pumpkin and curry leaves. Needless to...

The problem with brunch -- and I must admit I feel slightly sacrilegious uttering those words, so allow me to rephrase -- one tiny, insignif...

I tend to be ambivalent about big purple eggplants -- on the one hand, they're so delightfully purple, and can sometimes taste wonderful...

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...