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Gochujang Roasted Delicata Squash, a Korean-inspired delight

It’s March, and it’s about the time of year when I reach the point where I never want to see another winter squash again. I mean, I love them in soups and in grain bowls and kicky salads, but I’ve been subsisting on dark leafy greens and cauliflower and root vegetables and squash, which were …

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Chile-Lime Squash and Chickpea Salad

Fall has always been my favorite season. Lately, I’ve been focusing on the particular pleasures of the autumnal shift. The apples and the sweaters and the foliage and pictures of my friends’ with their baby on her first visit to a pumpkin patch. Stuff that makes me feel good. Like new socks. My dog’s tentative …

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Grilled Cabbage Salad with Peanuts and Mint

When I get overwhelmed by things beyond my control, I distract myself by turning my attention to the simple and the routine. Exercising, walking the dog around the neighborhood, cooking the kind of nourishing meals that I know so well I can make them without thinking. Which brings me to this cabbage. Cabbage. It’s such …

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Cucumber Kimchi

Can we talk about fish sauce for a minute? It smells terrible, but it tastes delicious—so salty and funky with all of that wonderful umami flavor. When I was a vegetarian (before I slid into pescatarianism and then back to omnivorism), the only exception I made was for fish sauce. I didn’t eat anything made …

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Sugar Snap Pea and Cashew Quinoa Bowl

I’ve been on something of a pea kick. I’ve been zizzing them with mint and olive oil and slathering them on toast, I’ve been tossing them with spring onions and spring garlic and bits of smoked mozzarella and piling them on thinly stretched dough for a seasonal take on pizza, but I haven’t stopped there …

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Roasted Carrots with Burrata and Carrot-Top Pesto and a Review of A Girl and Her Greens

April Bloomfield’s first book, A Girl and Her Pig, was a big deal in the food world when it came out a couple of years ago. I heard plenty about it, but because I was vegetarian at the time, I mentally added it to the stack of meat-centric books that just weren’t for me and …

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