Author: Aaron True
Author: Torben Jensen
Author: Grace Young
Broccoli stems are tender and delicious, but it's important to cut away the dried-out base and peel the tough skin of thicker ones.
Author: Chris Morocco
Author: Nancy Silverton
Author: Carmen Scott
Author: B. Smith
Make this cabbage dish instead of coleslaw. Not that there's anything wrong with coleslaw and sauerkraut, but cabbage has more potential.
Author: Mark Bittman
Author: Grace Young
Author: Hugh Acheson
Author: Andrea Albin
Author: Claire Saffitz
Author: Lora Zarubin
This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.
Author: Kamal Mouzawak
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This coleslaw originally accompanied Karmel's recipe for North Carolina Style Pulled Pork.
Author: Elizabeth Karmel
Author: Bon Appétit Test Kitchen
We're into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.
Author: Dawn Perry
These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City.
Author: Wilson Tang
This dish can help generate a little sunny feeling in the darkest days of winter. It's partly about the color story, with the pretty coral tones of the salmon and the grapefruit set against the pale green...
Author: Sara Dickerman
Author: Bon Appétit Test Kitchen
Author: Charles Phan
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Author: Chris Morocco
Author: Paul Grimes
Author: Sheila Lukins
Author: Bon Appétit Test Kitchen
Author: Tana Amen
Save time by purchasing sliced stemmed shiitake mushrooms and wasabi paste in a tube. If the paste isn't available, mix 2 teaspoons wasabi powder with 1 tablespoon water.
Author: Rozanne Gold
Author: Tina Miller
Pork chops cooked low and slow become so tender and juicy-and so do the cabbage and apples that cook with them. Serve with a cold beer and imagine yourself at a biergarten in Germany.
Author: Sheryl Julian
Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.
Author: Alison Attenborough
We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.
Author: Claire Saffitz
Author: Alexis Touchet