Cook Food. Mostly Plants.

One of our favorite things in Paris—the caveat being that all things in Paris were favorite things—but one of those favorite things was rovi...

Don't you fret, blogosphere. It's not that I haven't been cooking up or tracking down new culinary adventures to share. It's...

One side effect of becoming obsessed with vegetables is that every now and then—surely no more than five times a week—I forget to consider t...

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...