Cabbage is the ultimate British vegetable. It is widely cultivated across the country, and different varieties are at their ...

In her new cookbook, “Kapusta: Vegetable-Forward Recipes from Eastern Europe,” Alissa Timoshkina calls cabbage rolls “a culinary genre in their own right.” There are variations across the region, all ...

Vegetable completists who devour every edible part of the plant, from beet green to garlic scape, will relish the sweet-potato leaf, a late-summer harbinger of the iconic Thanksgiving tuber. Try them ...

In his new cookbook, “Vegetable Revelations: Inspiration for Produce-Forward Cooking” (Harper Wave, $50), James Beard Award-wining chef Steven Satterfield continues his exploration of vegetables that ...

For me, eating vegetables can be a joy. Their health benefits are mentioned in a celebratory tone at my annual visits with my primary doctor. His eat-veggie reminders only confirm what I already ...

Vegetable stock is a classic way of using leftover trimmings in restaurant kitchens, and is a great way to flavor soups, vegetables and other dishes. In a heavy stock pot, combine the water, onions, ...

The key ingredient to this Sri-Lankan-style curry with fatty pork, lemongrass, and fragrant spices? Black peppercorn and lots of it. You know it’s fall when all you want to cook is a ...

Sometimes we focus so much on the main dish when planning dinners for the week, we forget about the accompaniments. That leaves us scrambling at the last minute to figure out a side, or just having ...

When seasoning a dish before popping it in the oven, you might not think about the plants the herbs and spices came from. One time you might is when using bay leaves. It’s one thing to sprinkle food ...

In her new cookbook, “Kapusta: Vegetable-Forward Recipes from Eastern Europe,” Alissa Timoshkina calls cabbage rolls “a culinary genre in their own right.” There are variations across the region, all ...