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Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. 

Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

All Contributions from Mary Margaret Chappell (70)

Chickpeas 101: Everything to Know About the Lovable Legume

If there’s one bean to keep on hand in your kitchen, it’s chickpeas. Rich in fiber and B vitamins, the round, nubbly…

chickpeas in a bowl see article

Cherry-Almond Nice Cream

Almond extract makes this frozen confection taste like Amarena gelato, an Italian favorite made with Amarena cherries and almond flavoring. Using thawed…

Close-up shot of pink-hued almond cherry nice cream, with visible bits of cherries, and an ice cream scoop see article

Up Your Strawberry Savvy: Selection Tips, Storage Hacks, and Recipes to Try

Prime strawberry season is upon us! Here’s everything you need to know about the candy-sweet jewels of spring and summer, including tips…

A heart-shaped bowl of strawberries set on green grass see article

Root-to-Leaf Radish Pasta

Reserved pasta water helps create a creamy sauce for this 30-minute pasta recipe, which is based on pasta con cime de rapa,…

Vegan pasta dish with radish shown on a black plate on a wooden table see article

Red Lentil Rotini with Silken Leeks and Shiitakes

This truly one-pot meal lets you cook the veggies and pasta all at the same time. As the leeks and dried mushrooms…

Red lentil rotini pasta with silken leeks and cooked dried shiitake mushrooms see article

A Plant-Based Cook’s Guide to Potatoes

Everything you need to know about one of the best-loved, most versatile foods in the world: potatoes. With potato selection and storage…

New, fingerling and purple potatoes shown side by side on a light background see article

Strawberry-Lemonade Nice Cream

Lemon pulp and zest give this sorbet-like dessert a zing without making the base too watery. For best results, choose bananas that…

Close-up shot of red-pink strawberry-lemonade vegan ice cream see article

Asparagus 101: Varieties, Cooking Methods, Recipes, and More

Asparagus have been a sought-after delicacy since ancient times. Thick or thin, vibrant green or creamy white, these healthful harbingers of spring…

Three bundles of asparagus, green, white, and purple, on a white table see article

In-Season Produce: Your Guide to Spring Vegetables and Fruits

What cook hasn’t yearned for the fresh flavor of spring’s first asparagus or peas, or the juicy sweetness of locally grown strawberries?…

see article

Vegan Penne with Artichokes, Leeks, and Lentils

This quick and easy vegan pasta dish delivers lots of flavor with minimal effort. Lemon juice and zest give the sauce a…

Vegan penne pasta tossed with artichokes and leeks on a white plate with black rim, sitting on a table in bright sunlight see article

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