The mere words Moosewood Cookbook feel like a time portal back to the ’70s, the age of long-haired hippies in…

When I’m not testing a new recipe, I really don’t eat all that much meat. It’s not solely for ethical, health, or…

You won’t find Ramen Noodle Salad on the menu at any restaurant. It’s not one of your local grocery store’s…

I’ve started getting up early on the weekends to go to the farmers market, because right now I’m looking for any…

Welcome to Turn Off The Oven Week, featuring creative ways to beat the heat and stay far away from your stovetop.

If you’re vegan, conscious of your food’s carbon footprint, or, like me, finally accepting that you’re lactose…

Know what I hate? “Zoodles.” I don’t hate the way they taste—they are quite good—but I hate the implication that…

Confession: though I have spent years trying to pretend otherwise, I absolutely despise radishes. It’s ludicrous to…

It’s the 21st century. We’re well past the era of bland, boring vegetarian food—or rather, the widespread assumption…

Gnocchi is a divisive pasta in my house. I’m a huge fan, but my husband can’t stand it. And I get where he’s coming…

Most of my vegetable recipes come from me walking around a produce section until my stomach says, “That looks good.…

“Being vegan is a first-world phenomenon.” That’s a famous quote from Anthony Bourdain, and I’ve always struggled…

Years ago, when writing for another food website, I received some intensely passionate hate mail over a joke I made…

Guys... I think I may have created the most quarantiniest of all quarantine recipes. It has everything—I mean everyth…

As a food writer and cookbook author, I have a number of good friends who have also written excellent cookbooks. Do…

Update, March 10, 2020: Crescent Dragonwagon herself has a message for all of us:

In my quest to achieve a more minimalist lifestyle, I, a recovering cookbook collector, have purged myself of most…

The new Netflix documentary series Cheer is totally worth the hype. The show develops a whole cast of characters,…

In partnership with plant-based food company Strong Roots, Professor Charles Spence of Oxford University has…

My mission in 2020: Eat more vegetables. I actually really love vegetables, but the realities of modern life—like…