Annie Somerville has been with Greens Restaurant in San Francisco for 31 years, most of that time as the Executive Chef (which, if you know the restaurant industry, is an almost unheard of length of time). Since it opened in 1979 and long before it was trendy, Greens worked with local organic farms and dairies to source their ingredients, creating a vibrant, refined vegetarian menu that continues to inspire today. Annie brings these same sensibilities to her home kitchen in San Francisco, which is within walking distance of Greens and the Ferry Plaza Farmers' Market. Read on for her simple but essential things for the home cook. More

Q: I am taking a trip to Florida with my extended family, and as the trip coincides with the Super Bowl, we were planning a little family party. One of my sister-in-laws is essentially an egg-eating, no-soy vegan. What would be some good soy-free, vegan appetizers and mains for a Super Bowl party? More

For as long as I can remember I've loved broccoli. It went with about everything...steak, chicken stir-fry, pasta, or even turkey and dressing. My mom didn't have to remind me to eat my veggies when broccoli was on the plate, and to this day, I'll eat right through a big bowl of it. Not everyone has a love affair with vegetables though. For those less enthused about nature's catch of the day, here's a quick stove-top method for turning almost any vegetable into a dynamite weeknight side dish. More

What happens when apples and peanut butter – that old standby – get dressed up with a little flair? They turn into these charming little apple sandwiches. More

This winter, I've become an oatmeal connoisseur. I'm that woman who orders oatmeal when eating out at relatively nice restaurants or on vacation to see just how they do it. When on a train trip a few months ago, I became quite enamored with Amtrak oatmeal and would look forward to it each morning (it was a long train trip). Like you, I'm sure, I've had really great oatmeal and my share of pretty awful bowls, and I've learned a lot in between those experiences. More

Nine times out of ten, when you see fennel salad on a restaurant menu, it is simply shaved with lemon, olive oil and Parmesan cheese — a classic, foolproof combination to be sure, but if I'm going to pay $9 for a side salad, it had better not be something I can make perfectly well at home on a Wednesday night. So when I spotted an unusual fennel salad with roasted tomatoes, pistachios and cream on the menu of Seattle's The Walrus and the Carpenter, I knew I had to order it. And once I tasted it, I knew I had to make a version of my own. More

Looking for a delicious weeknight meal? Take a squash, potato, or vegetable and stuff it. Follow this template as a guide or get specific. Craving healthy comfort food? Try the stuffed sweet potatoes with kale and white beans. Interested in indulging? Then the cheese soufflé-stuffed artichokes should fit the bill. We even threw in a stuffed figs recipe, even though we know figs are neither squash nor vegetable. But they're delicious, so why not? More

It's been months since I yanked basil from the ground and whizzed up some pesto. When basil is in season, I'm slathering it on everything from pasta to crostini to eggs, to the point where it is a kitchen staple. What happens when that pesto-craving hits, but your window-box is bare and the market only has sad limp little bouquets of basil? Get creative.
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Q: About a year ago, I decided that I wanted to cut down on the amount of meat that I eat, and now only eat meat 1-2 times a week. But my boyfriend is pretty attached to his meat-eating ways, and I'm not really happy cooking separate meals for us. More

Eggs and I have a hot-and-cold relationship. Some months I can't stand them and then, suddenly, I find myself in a phase where I find them deeply satisfying. Maybe it's the chilly weather or the desire for simple, inexpensive meals, but this is one of those "put an egg on it" moments when I'm inclined to top any lunch or dinner with some sunny protein, especially when that meal involves braised lentils and silky ribbons of chard. More