Fellow vegans, it's time to up your gastronomic game. Remember runny, smelly brie? Remember sharp, aged cheddar? Plant-based versions that stand up to the real luscious dairy deal can be yours, thanks to Miyoko Schinner and her bestselling book, "Artisan Vegan Cheese."

Why bother making your own vegan...

Ivy Manning is the author of three cookbooks including the new "Crackers and Dips" and recipe developer for some of your favorite food magazines, but more than that, she's "a feeder," says the Oregon food writer. "That's how I bring people together, that's how I show affection."

New York Times bestselling cookbook author, Cooking Channel star and the Times' lead food columnist Mark Bittman wrote the book on "How to Cook Everything Vegetarian." In his new book, "VB6," he takes on a real challenge -- how to get people to...

I went meatless at 13 because I love animals and couldn't justify eating them. Becoming vegetarian, and ultimately vegan has meant I can eat food that's entirely yum and benefit the animals I love and the environment at the same time. The personal health benefits, they were nice, but they...

Welcome to that fabulous planetary party, Earth Day. How can you best celebrate Mother Earth? Use more twirly incandenscent lightbulbs? Walk instead of drive? Good ideas, but the biggest present you can give the planet is to show some plant-based love.

According to our brilliant buds at...

What would make you change the way you think, the way you eat? For many, the answer is Carol Adams' 1990 eco-feminist work, "The Sexual Politics of Meat." In "Defiant Daughters: 21 Women on Art, Activism, Animals and the Sexual Politics of Meat," a new generation discusses how...

It's time to get your party on. We're two weeks away from US VegWeek. Sponsored by the animal-friendly folks at Compassion Over Killing, it begins on Earth Day, Monday, April 22 and offers a week of celebration, with meatless giveaways, screenings of vegan

Chad Sarno, the vegan chef who created the sexy plant-based recipes for Kris Carr's bestselling "Crazy Sexy Kitchen" makes "a beautiful vegetarian bolognese or vegan gnocchi," but what he really loves is kale salad. "I have a true appreciation for greens," he says.

His young...

I'd intended to make this post about Passover and Easter, the two holidays that bookend this week. Nature has had other ideas, signaling to me in my favorite kind of way.

The bees have been buzzing around my firebush, the bluejays and mockingbirds are warbling and trilling ... and...

Who Grows Our Food is an occasional Meatless Monday series taking a close look at some of the people, so often unsung, who give us the food on our plates.

Along the grey knot of expressway engirding Miami International Airport, you'll find row upon row of warehouses, industrial sites ......

"You've got a fire, bed of blazing embers, a large hunk of red meat -- those are thrilling to behold," says grilling guru Steven Raichlen. "You get this incredible aroma of roasting flesh, smoke, it brings you makes your mouth water, your nostrils flare. It's part of the...

My chef friend Amber Antonelli is blonde, beautiful, Californian and professional. She got her start working in the kitchen of one my favorite chefs and inspirations, John Ash. I am short, dark and nervous. I've worked with some amazing chefs, but I'm not a pro. I do my...

Since it began 12 years, South Beach Wine and Food Festival has always been about extravagance, excess and, for the most part, meat. There's no veggie burgers at the signature Burger Bash. This year's Carnivorous Dinner with Michael Symon is not designed to attract the...

Chicago, "Hog Butcher for the World," as Carl Sandburg wrote, seems like a tough spot for a vegetarian restaurant to make a go of it. This was especially so back in 1983, when most people still thought vegetarian food meant sprouts and granola. So most people didn't eat...

Chocolate for your Valentine's Day sweetie? Boring. Drs. Brian and Anna Marie Clement, your doctors of sexual healing, say if you want to put some sizzle in your sex life, go with watermelon. Or kale.

The Clements run Hippocrates Health Institute, a pioneer in natural wellness for over...

In America, we call it the rubber chicken dinner -- that big company dinner when we gather to celebrate or because we have to. In Brit slang, it's called a bean feast. I'm inviting you to a bean feast, to the dinner party of a lifetime. As I say in...

Once upon a time, in 1980, before the internet came of age, the Ecological Farm Association, a farming nonprofit supporting healthy, sustainable food and food systems, sensed farmers needed to meet each other. "There was a need to connect, because they lived isolated, far from each other,"...

Who Grows Our Food is an occasional Meatless Monday series taking a close look at some of the people, so often unsung, who give us the food on our plates.

Congressional gridlock coupled with an antique Farm Bill means you will not be getting the cow for free. Beef may...

Kissing at midnight on New Year's Eve is great -- hell, kissing anytime is great -- but dishing up Hopping John on New Year's Day is when the new year really begins for me. Hopping John is a New Year's Day tradition in the South, but its ingredients -- rice,...

In the wake of the Newtown massacre, it feels hard to summon the Christmas spirit, Tiny Tim's sense of God bless us, every one. Some who should be at our holiday tables won't be. It is impossible to undo this terrible loss of life. But we can seize this moment...