How many delicious foods disappear from our tables because someone in the household has decided they don't like them? It doesn't have to be that way. It's time to put your food detective hat on.

Some recipes carry more than their ingredients. I first made this golden beet soup at least fifteen years ago. I took a photograph of it and, as one did in those days, posted it on Facebook. My phone rang almost immediately. It was Charlie Abowd. My friend, the late Charlie Abowd, in his restaurant - Adele's - in Carson City, Nevada Charlie was the chef and owner of Adele's in Carson City, a James Beard chef, a good friend, and someone who generously mentored and encouraged m

This grain bowl is one of those meals I love because it’s colorful, satisfying, endlessly adaptable—and, with a little planning, remarkably easy to put together with some batch cooking and an understanding of Mise en Place.

This Concord seedless grape cobbler is incredibly satisfying and about as fuss-free as a dessert can get

Here's the rundown, brand by brand, of those meat and seafood analogues that have earned a permanent spot in my kitchen and how I like to cook them.

I started making these, and other meals, for the Veteran's Guest House and the Freedom Pantry because food-insecure veterans deserve real, nourishing meals — not just calories. But testing this batch for myself showed me the same recipe that works for a food pantry works just as well for a busy family's lunch rotation.

This is a very "carrot forward" soup, built on a base of red lentils that cook down into something silky and comforting in almost no time at all. It's the kind of soup that tastes like it took a lot more effort than it did — which, frankly, is my favorite kind of recipe.

This post explores five common barriers to diet change, originally outlined by UT MD Anderson, and applies them specifically to adopting a WFPB lifestyle. You will find practical tips and examples to help you navigate these hurdles and build lasting habits that support your health and well-being.

I look forward to mid-summer every year, and a garden full of eggplant, so I can make one of my favorite dishes — Sicilian caponata. It's an easy dish to make, taking only about 20 minutes of actual work.

Whether you're vegan, egg-free by necessity, or just curious about how far plant-based baking has come, this one's worth a try. It's proof that clafoutis doesn't need eggs to feel like the real thing — it just needs the right substitutes and a little patience while the batter rests.

I made some fabulous vegan buttermilk biscuits yesterday, and I've got to share the recipe.

This miso corn pasta salad comes together in less time than it takes to check the weather report.

Fresh corn is something I look forward to every summer. It almost defines summer for me. Here's the complete primer on selecting, storing and cooking fresh corn

This is a quick and easy, customizable lunch or light dinner wrap using whatever fresh 'greens' are available from your garden or farmers' market. I've filled this one with Chef Chew's Kitchen plant-based shredded chicken.

This dish is the antidote to "it's too hot to cook" plus a killer place to riff on what glorious fresh veg you might have from the farmers market

The secret to perfection is time. Give this salad an hour — ideally two or four — and the broad Romano beans absorb the white balsamic vinaigrette, turning each pod into something deeply savory, lightly tangy, and impossible to stop eating. And, this salad would be perfect for a picnic or potluck BBQ.

Having a well-stocked pantry and freezer is the first step to getting a fuss-free dinner on the table and saving money.

Whether you're working with a backyard haul, a farmers market score, or a grocery store flat, here's everything you need to make the most of tomato season.

This salad is less a recipe and more a technique — you really just use whatcha got in the pantry and whatever's looking good in the produce bin.

During the summer, I keep a steady rotation of different versions of gazpacho in my fridge. It's easy, it makes use of seasonal produce from the farmers market, and it's so refreshing and cool. It doesn't weigh you down.