In her latest cookbook, Anna Jones lays out a wholistic, minimalist, totally doable plan for cooking sustainably.

Glazed, grilled, or simmered adobo-style, it’s time to get excited about cooking with eggplant.

The cookbook author and early food internet fixture is back with a new book, full of old-school bean salad and a new-school way to toast your oats.

Lauren Toyota preaches a dairy-free approach to nachos, dips, melts, and milkshakes.

The Oakland chef and activist has released one of the most-exciting vegetable cookbooks in years.

Whether they’re canned or dried, make some space for beans and lentils on the grill. 

Vegetarian Reubens aren’t a replacement for meat. They’re a category of their own.

When it comes to salad greens, a kiss of heat can be a good thing.