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.