Want to get food on the table for little money? Make time to cook.
(The Washington Post, October 12, 2015; 11:30 AM)
Chickpeas, in flour form, power another versatile, easy dinner
(The Washington Post, October 5, 2015; 8:00 AM)
In praise of a high-protein whole grain you probably haven’t eaten lately
(The Washington Post, September 28, 2015; 7:00 AM)
Another chickpea achievement: A quick, easy, delicious pasta sauce
(The Washington Post, September 21, 2015; 7:00 AM)
A cookbook that will make you want to travel, or at least cook like you do
(The Washington Post, September 14, 2015; 7:00 AM)
A recipe that proves vegetarian cooking can be quick and easy, too
(The Washington Post, September 7, 2015; 7:00 AM)
A spicy twist on the vegetarian holy trinity of beans, greens and grains
(The Washington Post, August 31, 2015; 7:00 AM)
How to make tempeh a staple: Simmer, pan-fry, glaze — and keep
(The Washington Post, August 10, 2015; 8:40 AM)
Keep your Caprese in salad form. Give me something else in a sandwich.
(The Washington Post, August 3, 2015; 8:50 AM)
Weeknight Vegetarian: DIY vegan chorizo that rivals the real thing
(The Washington Post, July 28, 2015; 4:09 PM)
Here’s how to make vegan chorizo — and why you would want to
(The Washington Post, July 27, 2015; 7:00 AM)
Got grains? Here’s a book to help you cook them — quickly
(The Washington Post, July 20, 2015; 7:00 AM)
A pasta dish that will change how you cook sweet summer corn
(The Washington Post, July 13, 2015; 7:00 AM)
A TV chef’s plea to time-stressed parents: Don’t give up on cooking
(The Washington Post, July 6, 2015; 7:00 AM)
Why you should get to know cashew cream, even if you eat dairy
(The Washington Post, June 29, 2015; 8:00 AM)
Don’t like zucchini? Maybe you need to change the way you cook it.
(The Washington Post, June 8, 2015; 7:00 AM)
The summer fruit that will make your tabbouleh a picnic star
(The Washington Post, June 1, 2015; 7:00 AM)
When 3 favorite spring ingredients appear, there’s just one option: Cook.
(The Washington Post, May 18, 2015; 11:15 AM)
A Mexican dish that gives vegetables the amor they deserve
(The Washington Post, May 11, 2015; 7:00 AM)
This is when prepping fava beans is worth the trouble
(The Washington Post, May 4, 2015; 7:00 AM)
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