Eating

75 cents per serving of this luscious, impressive vegetable course. You'll be amazed you made it yourself. Easily. If you love cauliflower, you'll love it even more. If you're a cauliflower denier, this'll convert you to a lover.

You can grow tomatoes, peppers, cilantro and parsley in a single pot. Sure, it's a little crowded - but it grows well with six hours a day of summer sun. With global warming, it grows until November.

Better than a chocolate Easter bunny. The definition of chocolate, two Ways. In one. Big, deep, dark chocolate flavor. Not too sweet. Rich but amazingly light. Part airy, moist cake. Part silky light pudding. A total mystery how it turns out this Way.

Not a typo. A Fall salad that will stand up to anything. Substantial and refreshing. Not overpowering. Bright, sharp, earthy and aromatic. With 4 days worth of Vitamin A, 3 days of Vitamin C and 2 weeks of Vitamin K. The season's best-tasting nutritional supplement.

Snack of the Month. Another great reason to make a big batch of salsa verde when tomatillos are in season. 20 minutes to make a bowlful. To make a week's worth of vibrant, flavorful meals. Or just whip together this brilliant snack in five minutes.

So simple and so great. A basic, almost ancient, cooking activity that you probably never thought to try. Your very first will be Better than any Graham cracker you've ever bought. Light, airy, crisp, nutty, slightly sweet. Remarkably satisfying. And so much healthier.

It’s either the best cheeseburger of the year. Or the best vegetarian sandwich of the year. A luscious, juicy, pungent, rich and bright handheld meal in a bun. Less than half the price of a Big Mac. You have to try this.

You could eat these every day. Not just because they're luscious and wildly tasty. Because they provide nearly complete nutrition. Less than $1 per serious serving. Luscious, tart, spicy. Hot.

There's a meatless Friday tradition in France, in Provence: aioli monstre. The Grand Aioli. A monster feast of vegetables accompanied by huge bowls of aioli. Love the name. Love the idea. And now I love the meal.