When she was in the third grade, Katie Stagliano received a homework assignment that changed her life: to grow a cabbage from a single seedling. Hers grew to about 40 pounds. She took the cabbage to the local soup kitchen, where it was served with ham and rice to around 275 people.
We're approaching the time of year when I forsake my married name and relive my bachelorette days. No, I'm not craving a sketchy bar hook up -- I'm after my Irish roots and Corned Beef and Cabbage Grilled Cheese.
Recently, researchers have begun turning their attention to a burning question in food science: Should you eat vegetables raw or cooked? The answers are evolving, and a lot more complex than a simple yes or no. It depends on what vegetable you're talking about and how you cook it.
With its theme Feeding the World You Want to Live In, the 33rd annual EcoFarm conference convenes next week, bringing together 1,500 attendees, not just from California and the West Coast, but all across the country and internationally.
Its pretty great having chefs as friends, but when they make house calls, well, that's off the charts. Last week, Daniel and Mirra, the traveling duo behind web series The Perennial Plate, landed for their first visit to Martha's Vineyard.
Fooey is savoy cabbage that is boiled and then sautéed with garlic, topped with a crispy anchovy mixture and a fried dried cayenne pepper. It's hot, it's salty, it's cabbage-y and crispy at the same time.