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
Author: Sharon Ryan
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
These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City.
Author: Wilson Tang
Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes not yet ripe enough to eat are transformed...
Author: Jocelyn Jackson
This crisp coleslaw side dish or salad is has no mayo, just apples, cabbage, kohlrabi, and a bright dressing made with rice vinegar and lime. Serve at a barbecue!
Author: Bryant Terry
Currants soak up balsamic dressing before being added to pancetta for a quick vinaigrette for dressing red cabbage.
Author: Maria Helm Sinskey
Way better than the classic leftover-turkey sandwich.
Author: Maria Helm Sinskey
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
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
Corned beef is timeless and deserves a spot at the table, not just on St. Paddy's Day. It is a crowd-pleaser that loves the low-and-slow ethos of the slow cooker, turning it tender without fail.
Author: Hugh Acheson
Pork loin roast recipe with cooked apples and cabbage
Author: Stuart O'Keeffe
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: Bon Appétit Test Kitchen
Grab beer and get to work. Just don't get sloppy 'til you're done cooking.
Author: by Michelle Davis
The quick route to awesome crispy chicken sandwiches: pound the chicken, dredge in panko, cook just a few minutes, and pair with a vinegary slaw.
Author: Chris Morocco
Author: Jill Silverman Hough
A little bit Thai, a little bit comforting, and a little bit refreshing, this one-bowl dinner showered in pea shoots and fresh herbs hits all the sweet spots for an early spring 30-minute meal.
Author: Anna Stockwell
Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together...
Author: Andy Baraghani
Developed for our #cook90 initiative, these cumin-spiced chicken thighs and potatoes are balanced by a zippy alternative to coleslaw. The recipe serves 4 tonight, or 2 with leftovers to make "Nextover"...
Author: David Tamarkin
Author: Mark Miller
Author: Melissa Roberts
The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.
Author: Josef Centeno
Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. It's a smoky, sweet vegetarian play on pulled pork for Beer-Can...
Author: Katherine Sacks
Island Pork Tenderloin Salad
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
Author: John Besh
Author: James Peterson
Author: Sue Li