This summer I've had more invites to get-togethers, picnics, parties than any other. But time has been short, so instead of busting out some labor-intensive side dish, I've turned to a single ingredient with a rather unique bit of styling. More

When your garden is overflowing and your kitchen is packed with produce, there is ratatouille. This thick and silky French stew of eggplant, zucchini, sweet peppers, and ripe summer tomatoes will use up your extra vegetables in one fell swoop, making enough food to feed a crowd, pack for lunch, and still freeze for later. More

Last week we received a bunch of cute little eight-ball zucchini from our CSA. We thought of stuffing the round squashes with grains or vegetables, but then we remembered how much we love eggs baked inside pattypan squash and the following dish was born. More

I grew up in LA with a slight touch of Mexican blood in my family, and a neighbor from Guadalajara named Lupe who taught me about Mexican cooking. It was her guacamole method that my mom picked up and passed to me through culinary osmosis. As with most dishes that are passed through generations, this one, I believed for years, was the best. Throughout the years, friends and family have supported me in my belief. Then, a few years ago a neighbor brought her "best" guacamole to a gathering and like two girls wearing the same prom dress, it got really awkward. Hers might have been better.

That's when I started thinking a little more openly about guacamole.
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Do you enjoy eating spicy food in hot weather? I love the refreshing combination of cool cucumbers and hot chile peppers, as in the case of Korean oi muchim. This quick and easy salad makes a great potluck dish, or a fiery alternative to kosher dill or bread and butter pickles alongside sandwiches. And, of course, it's excellent alongside Korean BBQ (meat or tofu). More

I've never met a chickpea I didn't like. Chickpeas have a satisfying texture and nutty flavor that shine when dressed with a simple vinaigrette, so I've especially been enjoying them lately in salads. And this chickpea salad is a special one, full of tender beans, chewy barley, and crunchy zucchini, all held together with a bright, refreshing vinaigrette. More

Thinking of heading off into the wilderness this weekend? Whether you're planning an all-day hike to see waterfalls or a stroll to the park for some fresh air, here are some of our favorite recipes for keeping happy and energized. More

Do you only buy organic produce? Or do you mix it up, buying some conventional some organic? If you're in the latter group, then you'll appreciate this guide from Grist, with a list of the dirtiest, most pesticide-ridden fruits. Needless to say, these are the ones you want to prioritize in your organic-buying choices. More

Summertime! Is there anything better than a cool, creamy popsicle on a scorching hot afternoon? Or for that matter, a scorching hot morning. These fruity yogurt pops can serve as both breakfast and afternoon snack, a fact to which I can personally attest. I recommend having a batch in your freezer at all times. More

Earlier this week folks chimed in about restaurant salad recreations. One of my favorite restaurant salads here in Los Angeles is the rojak at Singapore's Banana Leaf. Their vegetarian-friendly version of the fruit and vegetable salad served in Singapore, Indonesia, and Malaysia is spicy, tangy, sweet, and unbelievably refreshing. I won't stop ordering it at the restaurant, but I'm happy to have come up with a homemade version that doesn't require trekking across town. More