Remember that big sack of scapes I had last month? Angus got his hands on the last two of them, which had sat neglected at the bottom of a vegetable bowl for weeks. Turns out they make great cat toys, too....

I used to overlook watercress in my daily quest for leafy greens — maybe it was one too many mayonnaise-drenched British tea sandwiches or some vague memory of having choked on a cress stem in my youth. But after I moved to Paris, I began to think of watercress as a go-to ingredient. What caused [...]...

In what has become a refrain around here, it was so muggy last night that we didn't feel like doing much cooking. While I fed Angus, Elizabeth started cooking some quinoa, then chopped an onion, two yellow squash and few small tomatoes. She sautéed the onion in olive oil, then stirred in the squash and sautéed [...]...

It's ridiculously hot and hazy (again) in D.C. today. For lunch, I wasn't feeling like doing much in the kitchen. But I wasn't excited about going outside in the midday heat either, so I decided to try to put something together from what I had on hand. I went to our new homepage to search with [...]...

Tarragon's mild anise-y flavor is distinctive enough to make or break a dish. An especially good friend to eggs and chicken, tarragon is a good all-around spice to impart a delicate earthiness to a dish. As James Beard wrote, "If ever I had to practice cannibalism, I might manage if there were enough tarragon around." Let [...]...