My cookbook is here.

My first cookbook is here. And it celebrates my very nostalgic, very Southern culinary roots—now made simple for first-time cooks. Making your meals plant-based doesn't mean changing your way of life. In fact, it might just mean making you a smarter cook. I borrow inherently plant-based techniques and flavors from around the world to make your favorite American classics taste better than you thought possible.

Everything you know and love about my recipes, writing, and culinary curiosities, all in one place.

A decadent chocolate cream pie is more than possible, and actually easier to perfect.

Make the world’s fluffiest pancakes—laced in cardamom coconut oil—when you forget to stock up on eggs or buttermilk.

Keep storebought puff pastry handy (yes, that’s plant-based) for a world of pies.

From one non-vegan to another, eating and cooking plant-based foods isn’t just a trend or a health fad, it’s a home cooking cheat code that not enough cooks are embracing to improve their day-to-day cooking.

My Southern cookbook is one of four from a new series, Make it Plant-based. As Series Editor, I had the privilege of working on these beautiful books and recipes inspired by Filipino, Indian, and Mexican cooking.

Check out the entire series!