Inching toward a plant-based, whole grain life.

Hoorah for the crimson! You just can't beat beets

I prefer them roasted, which preserves all that umami sweetness and royal purple-pink color.

Two birds, one stone: Baking and freezing zucchini bread for the holidays

You're going to need hostess gifts and a little something for teachers, co-workers, friends and family, so why not turn the overabundance now into thoughtful, delicious presents you'll be so happy to have on hand later.

When it comes to summer squash, make mine crookneck

My mom and dad anticipated the arrival of those bright yellow, bumpy gems the way the rest of us looked forward to Christmas.

It's a relish! It's a sauce! It's a miracle! It's eggplant caponata

This sweet-and-sour relish that's also a very fine pasta sauce, crostini or pizza topper will convert even the most eggplant averse.

Leftover sweet corn? That's just crazy talk

But when it happens, cut the kernels off the cob, put them into a zip-top bag and freeze them for the cornless months, which always come much too soon.

Maine Blueberry Cake is almost as good as being there

This light cake, thanks to the beaten egg whites, is as delicious for breakfast as it is for dessert.

A crunchy, spicy salad that's better than a bunny in your living room

When you're having one of those days, you really appreciate something delicious to help realign your universe.

Farro is king in this salad in a jar

The addition of tender yet chewy, nutty and robust farro really transforms a regular old salad into something special.

Rotisserie chicken: Living — and eating — the legacy

The widespread availability and the inherent frugality of the perfectly roasted chicken has revolutionized our ability to prepare healthy meals at home. You heard it here first.

Slow-cooker pulled pork: Why not cook in for your cookout?

This recipe results is a giant pile of tender, subtly smoky, juicy meat and sauce that will leave your guests licking their fingers and their plates.

Move over mac. Meet my friends, cauliflower and cheese

The sauce bubbles and the crumbs crisp. Serve it as a main dish or a side.

Fish cakes from freezer perfect when you're too hungry to cook

After working like a rented mule in the garden all day, cooking dinner is the last thing on my mind.

Thai Quinoa Salad a cure for the cold weather blues

My summer clothes linger in the cedar closet and I'm wearing socks as I write. But never mind all that. It's time for salad!

Even a hard-boiled cook can find inspiration in an egg

In the bleakest of emotional food deserts, a egg can help point the way.

Golden raisins meet oatmeal in a muffin for the ages

They satisfy my sweet tooth — the plump golden raisins offset the buttermilk tang — but with the oatmeal and wheat germ, they feel substantial, more like a meal than dessert.

As Cinderella would say, there's no ball like a matzo ball

These matzo balls are delicately textured, yet full-flavored globes of hardy goodness.

To end up with a rich broth, no need to marry a millionaire

To transform a good stock into a soulful broth, the hallmark of any respectable matzo ball soup, you need to add vegetables.

On the road to matzo ball soup, the first stop is poached chicken

This crazy recipe from Jeff Smith, known as The Frugal Gourmet, involves leaving a chicken in hot water for an hour until it's gently and perfectly done.

Chipotle in adobo: Put that in your meatball and smoke it

Everything’s better with a sweet and spicy meatball.

No tomatoes needed for this quick red sauce

I have a secret girl-crush on The Pioneer Woman, Ree Drummond, who writes a blog and has a Food Network TV show...