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.

It's time to stop being frightened by a word and a bean. Estrogen and phytoestrogen are not interchangeable. And soybeans are not estrogen pills. I'd hate to see an extraordinarily useful, nutritious and ancient food pushed off our plates because we confused the two.

After decades of nutritional whiplash, perhaps there's something reassuring about how unexciting much of the broad dietary advice actually is. Eat a variety of vegetables and fruits. Eat legumes, whole grains and nuts. Favor foods that aren't heavily processed. Diet that we can actually live with and thrive on can't be reduced to a single food.

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.

Vanilla ice cream is the perfect 'blank canvas' for juicy seasonal fruits. This recipe is proof that vegan ice cream and creamy, rich deliciousness aren't mutually exclusive.

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.

Shrubs - not the plants- are drinking vinegars that are the perfect, refreshing antidote to hot summer days. Just pour a little sparkling water over the syrup and voila, you've got summer in a glass

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.

This 'nice' cream is bright, herbal, creamy, and completely dairy-free, and it might just become your new favorite way to beat the summer heat.

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