Cabbage gets frisky.
Spice up everything from brown rice to grilled cheese sandwiches with crisp, crunchy, homemade kimchi.
Tom's New Year's Resolution? Only add, don't take away.
Parsnips aren't the most welcoming vegetable -- after all, they look like carrots after an attack by Bunnicula! But strip away that winter-toughed peel and you're left with a white vegetable that's gently sweet and almost honey-like when cooked.
There's something of The Strange Case of Dr. Jekyll and Mr. Hyde about cabbage. One minute it's crunchy and perky, brightening up your burger with a simple slaw, and the next minute it's gone slack, tender, and sweet in a stew or a braise. They're also famous internationally for their pickling affinity, from sauerkraut to kimchi.
This is the sixteenth in our biweekly series from Amy Pennington – urban farmer, founder of GoGo Green Garden, and author of Urban Pantry and Apartment Gardening – on how to start growing your own food, no matter how tiny your garden-to-be is. Today: It's hard to believe, but fall is on its way. Amy tells us what to plant now for the perfect patio harvest come cold weather.
Things were a little touch and go yesterday in the test kitchen -- our beloved test kitchen manager Jennifer was out for the week and we missed her badly! Without her prowess at planning and cooking, we all jumped in to lend a hand with the recipes on deck. Here were our top three moments of the day -- and as always, follow us on Instagram @food52 for more.
St. Patrick gets spring fever: A corned beef and cabbage feast that's untraditional in all the right places.
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