Cook Food. Mostly Plants.

O nce upon a time , in a land not so far away from our stove, fried basil met a balsamic reduction. It was, of course, love at first sight, ...

Lest we ever be accused of size-based tomato discrimination, let us be clear: we run an equal opportunity tomato roasting operation here. An...

We're pretty sure, having tasted this, that anyone currently in possession of cherry tomatoes is morally obligated to roast them. Ser...

Some of you may recall that beets hold a special place in our hearts. In particular, they occupy the part of our hearts that wrenches in ant...

Have I mentioned that the fall quarter started? The fall quarter started. Inevitably, this means we run completely out of groceries without ...

Let us say, hypothetically, that you have been eating a lot of roasted kale. And let's say that perhaps, despite the fact that deep down...

This was a let's-cook-whatever's-in-the-fridge dish, and yet the flavors turned out to be perfectly balanced and wonderfully complex...

It's autumn. The breeze has turned crisp, the squirrels have begun the careful process of remodeling our lawn into an artful (from their...

Something about the crispness of roasted kale goes perfectly with light and fluffy quinoa. This has become our go-to pairing with our Co-op&...

There has been, I'm afraid, a distinct lack of pickles in our household since the Great Deprocessing of Aught Ten, which has struck som...