Did you know November is World Vegan Month? These perfect pumpkin muffins are stealth-vegan. The cream cheese frosting…not so much.

These spiced red lentils from Yotam Ottolenghi’s new vegetarian cookbook Plenty make a mostly-plants diet a true joy.

Broiled figs with honey and vanilla are the world’s second-easiest fig dessert (after, of course, raw figs).

Have you tried raw kale salad? You’ll be surprised how easy it is to like. And as a bonus, you get to massage it.

How to choose, cook, and eat a whole lobster

Individual cherry vanilla crisps in jars. Great as gifts — to others, or to yourself.

Eggplant and brown rice salad is the perfect mid-summer picnic fare.

Strawberry tartelettes with muscovado sugar in pâte sucrée crust.

Do you know what a Smörgåstårta is? Don’t you wish you did?

BLT with avocado from Susan Russo’s charming new Encyclopedia of Sandwiches

The Crisper Whisperer’s 10 Ways to Get Ready for Berry Season

Be a retro-vore with herbed deviled eggs.

With homemade mayo ready from the food processor in three minutes, you’ll never need the store-bought stuff again.

How to cook dried beans, and a crowd-pleasing recipe for refried beans.

Rosemary is a powerful aphrodisiac, and she knows it. Add a little lovin’ to your Valentine’s Day dinner.

Nachos, Crisper Whisperer style, with cilantro sauce, crisp cabbage, beans and cheese sauce.

New Old-School Tomato Sauce, and an interview about canned tomatoes on NPR’s All Things Considered.

The Scandinavian cinnamon buns that restored my faith in America.

Easy red lentil soup is simple, healthy comfort food in the best possible sense.