Cook Food. Mostly Plants.

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...

Have I mentioned that just about any plant tastes better roasted? I put this notion to the test a few nights ago with a big head of bok choy...

Found in our produce box: Purple (!) sweet potatoes Found at the coop: The freshest, crunchiest carrots imaginable Ingredients 2 orang...

I know this shouldn't come as a shock, but plants, it turns out, have leaves. Or in other (slightly less obvious-sounding) words, we oft...

Curiouser and curiouser. Apparently, beets can be...well, I can't quite bring myself to say it. I'll just note that we polished this...

We are not exactly a beet-loving household. We tolerate them from afar -- in Spain, for example, they sometimes place a beet on an otherwis...

This could easily be made in larger batches and stored in the fridge. You would think that using "home-grown" versus canned chick...

It's a turnipy time of year, and if you get a CSA box, you're likely to find them soon and find them repeatedly if you haven't a...

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