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. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
All Contributions from Mary Margaret Chappell (227)
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See articleFrom Prep to Presentation: 25 Must-Haves for Better Home Baking
Whether you’re stocking a new kitchen or upgrading your gear, these 25 editor-approved essentials—from precise prep tools and versatile bakeware to showpiece serveware—make every stage of baking easier, more rewarding, and more delicious. Top Picks: Baking can often be more of a science than an art: The precise chemical reactions, ingredient ratios, and strict cook […] -
See articleThe Cooking Hack That Makes Stainless Steel Pans Work Like Nonstick
Ask any chef or home cook who uses stainless steel pans, and they’ll tell you they wouldn’t sauté, sear, braise, or stir-fry with anything else. The versatile, practically indestructible cookware distributes heat evenly and stands up to high temperatures that can cause nonstick coatings to break down and other metals to warp. The one drawback […] -
See articleThe Healthiest Natural Sweeteners, Ranked, and How Best to Use Them
When it comes to natural sweeteners, there are a lot of tasty options to choose from. There is also a lot of confusion around them. Which ones are best nutritionally? Which ones work best as a sugar substitute? And what are some of the advantages and pitfalls of cooking with each? As a former pastry […] -
See articleHow to Use Beans as a Meat Substitute in Any Recipe
Choosing a plant-based diet doesn’t mean giving up the meat-based dishes you love. On the contrary, there are lots of plant foods that make very tasty substitutes for meat, including—and especially—beans. Here’s how the hearty legumes can replace beef, chicken, pork, and even bacon in your favorite recipes. Substitute Lentils for Ground Meat With their […] -
See articleOven-Roasted Corn Ribs
These corn ribs cooked in the oven are a playful twist on classic corn on the cob. Instead of serving whole ears, the corn cob is sliced lengthwise into rib-like strips, then seasoned and roasted until the edges are golden and the kernels curl into their signature “rib” shape. The result is smoky, tangy, and […] -
See articleHoneynut: How a Star Chef and a Plant Breeder Made the Perfect Squash for Roasting
In Brief What do you get when a scientist and a star chef collaborate on a new variety of butternut squash? Honeynut: the butternut hybrid that’s smaller, denser, and more concentrated in flavor. Here’s the scoop on how the Honeynut came to be the vegetable phenomenon it is today, plus tips on how to select, […] -
See articleRoasted Red Pepper and Zucchini Roll-Ups
Looking for hors d’oeuvres inspo? You can’t beat these tapas-style six-ingredient zucchini roll-ups, which are filled with sweet, roasted bell peppers and brushed with a zesty parsley, lemon, and garlic sauce. Serve alongside creamy hummus for dipping, for a bright, flavorful party appetizer that’s as fun to assemble as it is to eat. For the […] -
See articleQuick-Pickled Cherry Tomatoes
These quick-pickled cherry tomatoes—made by marinating fresh vegetables in a seasoned vinegar brine—are a great way to add bright, tangy flavor to your meals. Requiring no canning, these flavor bombs will keep in your fridge for up to a week. Carrot and celery add crunch and extra flavor, while fresh thyme, a bay leaf, vinegar, […] -
See articleEverything You Need to Know About Lima Beans (aka Butter Beans)
When it comes to lima beans, lots of cooks have lots of questions. Are they the same as butter beans? What’s the difference between fresh and dried? Green and white? What about purple and speckled? And what the heck does “Fordhook” mean? Read on for the answers to all your lima bean questions, plus tips […] -
See articleSilky Vegan Chocolate Ganache Tart
This spectacular vegan chocolate ganache tart is perfect for birthdays, Valentine’s Day, Mother’s Day, or any celebration table. Chocolate ganache, traditionally made with heavy cream and melted chocolate, can really weigh you down. This healthier version uses cocoa powder, a modest amount of vegan chocolate chips, and plant-based milk to create a dark chocolaty filling […] -
See articleWhat Are Leeks? How to Clean, Cut, and Cook Them
Leeks straddle the line between aromatic and fresh vegetables, with the seasoning qualities of “the gourmet’s onion” (a well-earned nickname) and the delicate flavor and texture of “the poor man’s asparagus” (another nickname). Plus they’re a member of the onion family that won’t make you cry! Read on for everything you need to know about […] -
See articleYour Guide to Fall Fruits and Vegetables That Are in Season Now
The harvest season lives up to its name with all the wonderful produce on offer once the weather turns cool. Read on for a guide to the fruits and vegetables that are in season from early fall through early winter. FALL VEGETABLES FALL FRUITS FALL SEASONAL VEGETABLES Gather a cornucopia of the following vegetables, which […]
Master The Art Of Plant-based Cooking.
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