Author: James Peterson
This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don't like mushrooms? Skip 'em!
Author: Christina Chaey
Author: Anne Marie Gaspard
Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn't get watery.
Author: Andy Baraghani
This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing.
Author: Andy Baraghani
This crispy sandwich gets a double hit of heat, thanks to a tangy Tabasco sauce brine and cayenne-spiked coating. A crisp buttermilk slaw and creamy herbed mayo spread provide refreshing flavor and a perfect...
Author: Katherine Sacks
Author: Tina Miller
This crowd-pleasing mixed grill features lots of fresh spring asparagus, making it just the thing for your Memorial Day cookout. The accompanying cilantro-lime dressing and creamy green dipping sauce will...
Author: Anna Stockwell
This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with everything from meats to noodles. You will need...
Author: Cecilia Hae-Jin Lee
Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.
Author: Anna Stockwell
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight...
Author: Bruce Aidells
Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. Slathering the cabbage with barbecue sauce during cooking gives...
Author: Katherine Sacks
Enslaved Haitians were not allowed to have this delicious and aromatic pumpkin soup, a favorite of the French who held people in slavery. What better way to celebrate than to eat the very thing they were...
Author: Nadege Fleurimond
No one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Serve the chakalaka with grilled meats or fish, stews, rice...anything.
Author: Hawa Hassan
Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year's celebrations.
Author: Monica Macansantos
It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. Wide cabbage 'steaks' create an irresistible...
Author: Hetty McKinnon
Author: Ruth A. Matson
For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized. Puréeing the milk with chopped lemongrass,...
Author: Anna Stockwell
Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.
Way better than the classic leftover-turkey sandwich.
Author: Maria Helm Sinskey
This Vietnamese dish from Chez Pham is called bun vit mang, a duck and bamboo shoot noodle soup.
Author: Christine Pham
Author: Steven Raichlen
Author: Paul Grimes
Author: Jennifer Iserloh
Author: Melissa Roberts