Cook Food. Mostly Plants.

Happy New Year, Fellow Foodies! I seem to have recipes stuffed everywhere...scrawled on a pad of crumpled and coffee-stained paper, typed an...

This version is toastier, crunchier, crumblier, still savory, and delicious. Ingredients 1/2 cup almonds 1/4 + 1/2 cups rolled...

Breakfast cookies are, of course, for breakfast, but is there a way to pack whole grains and veggies and protein into some sort of magic, sa...

Sometimes, you're wandering along the road of life, minding your own business, when it suddenly becomes apparent that breakfast cookies ...

Vegans, I suspect, already know about the miraculous richness and versatility of the cashew. Non-vegans, I suspect, eschew the cashew (oh ye...

This recipe is simple enough for a midweek dinner and delicious enough for a dinner party; it works well as leftovers to top a salad for tom...

Good things come to those who cook in a Tahoe cabin. Fortunately, the edible parts can also be recreated when you come back to r...

Quite possibly the best summertime salad of all. After all— mostly plants still leaves room for the occasional giant hunk of steak. ...

This is an easy, different, and delicious take on salmon that's easy to scale up for company or leftovers. Loosely adapted from this rec...

Broccolini, toasted walnuts, and parmesan put bass notes under a treble clef of lemon zest and still-slightly-crunchy frisée. Easy, differen...