Orange and Dried Plum Bars, and Free Giveaway From Sweet and Easy Vegan

I consider myself a lucky girl for many reasons, one of them being that I have so many way cool colleagues in the food writing world. Like Robin Asbell. Robin has been putting the “yuummm” into veggie and whole grain based cooking for several years now, with her New Vegetarian, Big Vegan and New Whole…

All About the Ham Split Pea Soup

If you’ve got a leftover ham bone in the fridge (or if you can talk your butcher out of one), this is the soup you want to make. And, trust me, take the extra hour to make the Awesome Veggie Broth from scratch … it’s worth it.

Balsamic Braised Chicken Thighs

These chicken thighs come together without much fuss, but the honey and balsamic vinegar give them a surprisingly complex depth of flavor.

Pork and Fennel Ragu

This quick ragu exemplifies my “double up-halvsies” trick. It’s got loads of onion and fennel, just a bit of pork for flavor, and half the pasta you’re used to. Yet it’s so hearty you’ll never miss the extra meat and pasta.

1 tablespoon extra virgin olive oil
2 cups onion, finely chopped
2 cups fennel…

Improv Cassoulet

There are so many things I love about cassoulet … one of them being its versatility. Be creative with your leftovers–beans, roasted meat, stale bread–and see what it becomes.