Cook Food. Mostly Plants.

This is an easy, gorgeous side dish that's full of delicious. The radishes and fennel balance out the sweetness of the beets. You can c...

Happy 2017, fellow foodies! Let's raise our virtual glasses to bringing people together around food and friendship in the new year. ...

This hearty stew is the perfect complement to a wintry day. Don't let the length of the ingredients list fool you...this recipe is one o...

Sometimes, the world needs more pancakes. Here's my go-to recipe these days...the secret to amazing fluffiness seems to be butter +...

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? ...