Cook Food. Mostly Plants.

Fancy enough for a dinner party, but easy enough to make just because. Or so the husband says. I just eat them when they're put in front...

Autumn has arrived, with crisp mornings and reddening leaves. Let the roasting begin. Ingredients Purple or yellow potatoes, cut in ...

Apparently, the husband is the real cook of the household(s), because while I've been stuck in a repeat loop on old (and newer ) favori...

Here's an easy, delicious summertime salad that's perfect for a backyard picnic or summertime potluck. Ingredients 1 cup quino...

What's that you say? More beets, please? I do believe we've got you covered. This is the perfect quick-and-easy way to use up you...

After experiencing a deeply inspired pumpkin pizza at Tuli Bistro a few weeks ago, we vowed to recreate it ourselves as a grilled flatbread...

Some of you may recall that beets hold a special place in our hearts. In particular, they occupy the part of our hearts that wrenches in ant...

We took a cooking class at our co-op recently and finally learned how to grill peaches. This is important, because as far as we can tell, t...

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...

When I grow up, which could totally happen someday, I want to be a professional recipe breeder. We crossed this one with that one the othe...

Mizuna is on the savory, peppery side, which makes it a perfect complement to the sweet potato and pomegranate in this recipe. You could al...

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

Two baby pumpkins arrived in our CSA box last week (they called them miniature Chinese squash, but as far as we can tell, they're the sa...