Cabbage is the backbone of many humble dishes, from fermented kimchi and sauerkraut to crunchy coleslaw and refreshing salads ...

To achieve that perfect meaty ragù texture, hand-dice the vegetables into small, uniform pieces so they cook evenly and keep ...

The emphasis here is squarely on the sturdy virtues of Savoy cabbage. To prepare it for the risotto, the cabbage is shredded, tossed with sauté ed onion and pancetta, and cooked to a dark brown color.

PREPARATION: For the pasta dough: On a clean, dry work surface, heap flour into a mound, then create a circular well in center. Into well, add remaining wet ingredients. With your index finger slowly ...

Heat the oil and butter in a large skillet over medium. Add cabbage, garlic, and thyme, and cook, stirring, for about 3 minutes. Add cream, and cook until the cabbage is al dente. Add apple, and cook ...

Quarter the cabbage, remove core, and slice crosswise into 1/2-inch strips. Prepare an ice bath. Bring a large pot of salted water to a boil, add the cabbage, and cook for 2 minutes. Strain the ...

Fermented black beans (or salted black beans) are fermented soy beans — not the black beans often found in Mexican dishes. Find them in cans or bags in any Asian or international food market. | ...

This recipe is part of our partnership with YesChef, a subscription-based streaming platform offering cinematic cooking classes from world-renowned chefs. Learn more here. When you’re eating a dish as ...

Melissa Clark pairs that hearty vegetable with pork, herbs and bright lemon to bring out its very best. By Melissa Clark A few weeks ago, I wrote about my expansive, ever-growing devotion to cabbages ...