Cook Food. Mostly Plants.

Good things come to those who cook in a Tahoe cabin. Fortunately, the edible parts can also be recreated when you come back to r...

This one is delightful. Butternut squash, braised kale, hazelnut, and Meyer lemon combine to produce blissful happiness. With undertones of ...

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

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

You say parsnip addiction, I say parsnip penchant. We could agree to disagree, or you could surrender to reality. The proof is in t...

Looking for some roasted squash to pair with your braised kale for a cool-weather feast? Look no further. Ingredients 2 acorn squash,...

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

This is an easy and delicious way to use up leftover butternut squash if you've roasted or precooked more than you need for another reci...

2011 brings with it, among other things, a gratifying spike of new subscribers (welcome!), a distinct lack of the stomach bug that stamped o...

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...

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

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...

Found at Trader Joe's: Local tri-color potatoes Found at the Coop: A panoply of summer squash, in season and on sale (zucchini and yell...