Cook Food. Mostly Plants.

Many people claim to possess the recipe for the best scrambled eggs ever. Clearly, it's an empirical question, and we are an evidence-ba...

When your produce box arrives for the second week in a row with an overabundance of kale and sweet potatoes, it's important to be ready ...

Who knew? The radish has a top-secret alter ego. Hard and bitter by day, sweet and juicy by night. To transmogrify , simply toss with olive ...

Spring has crept into California, and it surely can't be that far behind in other parts of the country. Which means it's the season,...

Fancy enough for a dinner party, but easy enough to make just because. Or so the husband says. I just eat them when they're put in front...

Big on flavor, low on hassle. All you need is one pan. And a bowl, if you're feeling fancy. And maybe a glass of Rioja. Ingred...

Lately, work has been similar in sensation to a whirpool caught inside a vortex trapped beneath a swamp. Cooking, let alone cleaning up afte...

Here's an easy, different, and delectable use for leftover butternut squash. Ingredients 4-6 slices leftover roasted butternut ...

You know that song, about Romeo and Juliet and broccoli and Gruyère? You know the one: "Never know how much I love you, never know...

Happy 2014, faithful eaters! Might we suggest serving your new year's resolution with a side of delicious? Here's a look back at som...