Cook Food. Mostly Plants.

Here's an easy wintry side dish that's perfect for a dinner party (easy to scale up and just as delicious when it's at room temp...

It's getting to be the time of year when even the most squash-enamored individual might be excused for wondering when the vegetable migh...

The brilliant thing about risotto, besides the obvious fact that cooking it involves one hand for stirring and leaves the other free to hold...

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

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...

I'm madly in love with the shape of this squash. Turns out it tastes too good to keep it around for long, so I was glad to see it reappe...

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...

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

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...