Cook Food. Mostly Plants.

I am deeply ambivalent about corn. On the one hand, everything I wrote here . On the other hand, corn muffins, corn bread, cornmeal ...

Once upon a time, we thought we shouldn't plant cilantro in the summer because it would bolt. Now we know better. Not only is green cor...

It's best to enter late summer armed with a well-diversified portfolio of zucchini recipes. Just in case. You never know when a neighbo...

Proof that whole food is not necessarily slow food: A quick and easy picnic of fresh bread and sharp cheddar, avocado, and tomato, and a sim...

A perfect summertime recipe for leftover home-cooked cannellini beans, and fits the bill when you're in the mood for a weekendy backyard...

There are approximately ten billion varieties of basil now growing in our garden. Or four, if you like precision, but you know what I say? I...

The trouble with green beans, I've decided, is all about texture. They insist on being too mealy, or too dry, or too rubbery and squeaky...

You know how chickpeas are slightly too thick to make a good spread, and white beans are slightly too watery? I think I may have had a cu...

I'm in love with June produce. (True, some people might think of today as July, but I prefer June 33rd. Anything to maintain the illusio...

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