Cook Food. Mostly Plants.

There were cucumbers again in my CSA box this week. At first, my heart sank. Cucumbers again? There are only so many Greek salads one can ea...

Tarragon, it turns out, is a game changer. Apparently you can chop it up with some parsley and chives and use it to make light-yet-buttery, ...

Given the existence of a liqueur made from 130 herbs, plants, and flowers , it was surely only a matter of time before this blog incorporate...

Sometimes dinner should be simple. And recyclable throughout the week. And delicious. It is in these sorts of cases that one wishes for a ma...

The prodigal cook has returned! With recipes I've been meaning to tell you about. For example. You know how white anchovies are amazing?...

Once upon a time, in a land only slightly far away, I acquired a Carbonic. What is a carbonic, you ask? And should it be capitalized? ...

A year or two ago, I watched a friend of mine toss some peppers in the oven to roast, so that she could use them throughout the week. Now, t...

Because clams. They are happy. Hence, you know, the expression. Ingredients 2 servings of your favorite whole wheat or multigrain ...

Here's a delectable twist on spaghetti and meatballs that's simple, hearty, and full of delicious. The perfect meal for a cozy winte...

I've been traveling. And eating, of course, but surely that goes without saying. And I forgot to take pictures of the food. So for now, ...