Joy and I just had the pleasure of the company of 35 bloggers at a potluck to celebrate our book, Almost Meatless, which is also the inspiration for this column. The catch is, the potluck participants convened online. After cooking... More

Photograph from truth82 on Flickr I've saved Joy Manning and Tara Mataraza Desmond's gnocchi with lamb ragu for Friday, because I think it'll make a great weekend project. Properly-made gnocchi are a joy both to roll and to eat, and... More

Photograph from different2une on Flickr Albóndigas are little Spanish or Mexican meatballs. In Spain, they're commonly served fried, in a rich tomato sauce, whereas a Mexican cook is more likely to serve them in a light broth, "Italian wedding" style.... More

As much as I love tuna, I've always dreaded the classic tuna salad, gloopy with mayo or Miracle Whip. Joy Manning and Tara Mataraza Desmond's open-face tuna salad sandwich couldn't be more different. Dressed with olive oil and lemon juice,... More

Photograph from nate steiner on Flickr Though the authors of Almost Meatless call this soup a chowder, it's got more in common with the Scottish classic, cullen skink, also made with milk, potatoes, and smoked fish. The bold flavor of... More

Photograph from Mike Licht on Flickr Eggs-any-style chilaquiles is perhaps the quintessential Almost Meatless recipe, embodying almost everything authors Joy Manning and Tara Mataraza Desmond stand for—in the kitchen, at least. It makes the most of eggs as an inexpensive... More