A pandemic-friendly side that waits for you in the fridge.

I birthed two babies and a book!

DIY green sauce, from the remnants of your fridge

A prosciutto end will make lovers out of haters.

A small pleasure in a profound time. 

Contemporary cookies with an age-old ingredient. 

Adventures with Mallorcan spreadable salami.

And why ordering steamed tofu on a date is a terrible idea.

When global warming messes with your culinary plans.

Simple Thai flavors reinvigorate a fall favorite. 

All my life I've looked for you, and today my dreams come true.

Optimizing what to bring, what to buy, and how to use it all.

How to be content with a vegetable love. 

Everyone likes it, though you may think you don't. 

Whatever you call them, they are an early summer treat. 

Slather it on something in honor of America. 

A forgotten treat from across the pond. 

Have you seen my meatball pass this way? 

A flexible technique to use the season's greenest flavors. 

Combating winter with Mexican produce. 

It's not authentic, but it's pretty (ren)dang good. 

Because braising your greens would distract from your movie watching. 

When life gives you a pumpkin, you'll know what to do. 

Where aesthetics and tomato chutney intersect.  

Trudging through the new year with a lowly but steadfast friend.

In politics and in cooking, you win some and you lose some.

For people who like spicy, salty things for breakfast. 

Pureeing preserved lemons (and keeping the brine) was a revelation.

Winging it with everyone's favorite Korean condiment. 

When eggplants and tomatoes are still everywhere.