The 10-minute veggie burger recipe you’ve been waiting for
(The Washington Post, June 6, 2016; 8:00 AM)
Make a show-stopping spring risotto without much effort
(The Washington Post, May 30, 2016; 8:00 AM)
To get out of a vegetarian-cooking rut, go global
(The Washington Post, May 16, 2016; 7:00 AM)
Here’s your ticket to a vegan take on moussaka that’s actually traditional
(The Washington Post, May 9, 2016; 8:00 AM)
A mother’s lesson in cooking for a crowd: Rely on the tried, true and remembered
(The Washington Post, May 2, 2016; 7:00 AM)
Three new reasons to stop buying energy bars
(The Washington Post, April 25, 2016; 7:00 AM)
The secret to serving dinners that please vegetarians, vegans and omnivores
(The Washington Post, April 18, 2016; 10:00 AM)
Here’s proof that vegetarian Mexican food isn’t an oxymoron
(The Washington Post, April 11, 2016; 8:39 AM)
When you’ve run out of things to make with chickpeas, try chickpea flour
(The Washington Post, April 4, 2016; 8:00 AM)
Why you might want to use a pressure cooker for vegetables — and for tofu
(The Washington Post, March 28, 2016; 9:35 AM)
Meet the traditional Louisiana gumbo that’s just perfect for vegetarians
(The Washington Post, March 21, 2016; 8:00 AM)
Why bibimbap should be part of any vegetable lover’s kitchen repertoire
(The Washington Post, March 14, 2016; 9:30 AM)
How to make baked pasta, a comforting old friend, easy enough for any weeknight
(The Washington Post, March 7, 2016; 8:00 AM)
Sometimes, a heavy hand with spices is just what a dish needs
(The Washington Post, February 22, 2016; 7:00 AM)
A shepherd’s pie made for shepherds who prefer lentils over lamb
(The Washington Post, February 15, 2016; 7:00 AM)
What’s most satisfying about my winter salads
(The Washington Post, February 8, 2016; 7:00 AM)
The Indian dish that might convince you to keep seagreens on hand
(The Washington Post, February 1, 2016; 10:08 AM)
Forget canned soups. It’s so easy to make your own concentrate.
(The Washington Post, January 25, 2016; 7:00 AM)
How to fill a simple, rustic winter tart with just three ingredients
(The Washington Post, January 18, 2016; 7:00 AM)
Why a food you have never heard of could be key to feeding the world
(The Washington Post, January 11, 2016; 7:00 AM)
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