Cook Food. Mostly Plants.

Not yet ready for pumpkin everything? Wade into autumn with this perfect blend of zesty lemon ricotta (remember summer?) and toasted walnuts...

This, my friends, is a don’t worry dish. As in: Don’t worry. It will all turn out just fine. Ingredients 3 cups corkscrew pasta (b...

As promised , a roasted kabocha farroto from our Kansas correspondent . If you have not tried kabocha yet, get thee to a grocery store. Un...

After the husband reintroduced me to kabocha squash by way of a brilliant farroto he invented last month (coming soon to a blog near you), ...

If you're anything like me, there's nothing less motivating than the prospect of cooking lunch for one. Here's what happens...

In light of the recent media commotion over the ammonia-washed waste trimmings in our beef and caffeine-and-benadryl stuffed chicken (who...

It has long been my dream to conquer the cauliflower. Partly because of the alliteration, and partly because—let's face it—the cauliflow...

There are approximately ten billion varieties of basil now growing in our garden. Or four, if you like precision, but you know what I say? I...

We're completely addicted to Delicata squash, but roasting it and filling it with sauteed leeks and sage and toasted pine nuts takes tha...

Just when we thought the produce in our produce box couldn't get any more exotic, these appeared. It seems to me that even the most s...

The school year has started, and with it, the typical fall onslaught of meetings and manuscripts and grant deadlines and teaching and treadi...