Cook Food. Mostly Plants.

I may have mentioned, on between one and sixty-three previous occasions, that roasting one's vegetables is almost always a brilliant ide...

The problem with brunch -- and I must admit I feel slightly sacrilegious uttering those words, so allow me to rephrase -- one tiny, insignif...

Hey guess what? It's summer. I'm not quite sure how it happened, but it's clearly high time we put things on skewers and grilled...

The combination of rice and beans and whatever greens we have on hand tends to be my go-to meal when I haven't thought ahead about dinne...

This is really, really good, and goes very well with lamb. It probably goes with other things, too, but right now all I can think about is l...

Pink peppercorns , it turns out, are not peppercorns at all. Which explains how they can taste completely different (peppery, but also fruit...

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 sweetness of ripe strawberries offsets the spiciness of baby mustard greens and arugula in this quick and easy side salad. Ingredient...

Our house guests this week brought fresh-caught salmon with them (which we think all future house guests should take as a challenge), and ou...