Cook Food. Mostly Plants.

Vegans, I suspect, already know about the miraculous richness and versatility of the cashew. Non-vegans, I suspect, eschew the cashew (oh ye...

Because clams. They are happy. Hence, you know, the expression. Ingredients 2 servings of your favorite whole wheat or multigrain ...

I realize that I claim bests a lot. And that this habit has led to deep philosophical conundrums in the past. But I can't help myself....

Apparently, wild boar wreak all kinds of havoc on indigenous plants in Hawaii—this from Keith Robinson, whose family owns Ni'ihau and a...

The husband cooked this one up in Kansas, loosely adapting a recipe from his produce box. I have now had it twice for dinner, and once as le...

If you think of rice as a plain old staple—something to plop down on your plate as a generic staging ground for a hunk of chicke...

I am not fanatically obsessed with bacon. Watch. I will talk about other things. Spinach. Mushrooms. Tomato. Bac....bacalao. Yes. As in th...

This is one of those random, I-don't-want-to-go-to-the-store dishes that's easy, flexible, and makes you wonder why you ever bother ...

The basic idea here is to take something oniony, something green, and a bit of a fresh herb and let them play nicely in a pan together with ...

Apparently, beet greens are a close relative to Swiss chard. Which means that if you happen to be a completely reasonable person with a stil...

I got home one night last week at 8pm, walked into the kitchen, and went to gaze half-heartedly into the fridge to find something not too ri...

I usually cook chard with some garlic and olive oil, but somehow we ran out of garlic a few nights ago and didn't notice until after we...