When I traveled to Oklahoma recently, I didn’t realize that the trip would bring a whole new understanding of edamame my way. I am accustomed to eating edamame from pods at sushi restaurants and have incorporated the shelled soybeans into some of my Asian-themed salads–Read more

Several years ago my daughter and I enjoyed a meal in Berkeley, California, at the restaurant Venus.  My fish entree was served with a side of herb- and garlic-infused white beans, a lovely accompaniment to the firm-fleshed fish.  I was reminded of how well this–Read more

Yesterday was Pi Day, 3/14. Making a pie with a crust didn’t appeal to me, so I made a cake instead–a vegetable cake. I figured that as long as the final dish was round, we could have a true Pi celebration. A New Twist on Baked Cauliflower The recipe–Read more

I am frequently searching for new dishes to serve alongside a protein or at the center of a vegetarian meal. Squashes can be  interesting alternatives to potatoes, rice, and various grains. This recipe for baked spaghetti squash uses a small number of ingredients to help–Read more

One feature of the 1986 issues of Bon Appétit was a monthly column written by Abby Mandel about the food processor. Mandel was a well-regarded cookbook writer from Chicago who celebrated the midwestern table in her recipes. In these columns she created and adapted recipes using the food processor–Read more