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Cheryl Carlesimo | Posted 03.17.2016 | Taste
Cheryl Carlesimo

The Irish and the Italians were both large Catholic immigrant groups. And in my parents' case, they also had ten children of their own! Pete called Lucy "Red" which never made sense to us kids since our mother was a blonde. Ah, but Lucy had been a stunning redhead when Pete met her! Lucy called Pete "Barney." Something to do with Barney Google apparently.

A Zesty Herbed Salad For People Who Hate Lettuce

OWN | Lisa Capretto | Posted 09.01.2015 | OWN

Sometimes, it feels as if there are only so many ways to brighten up a boring salad. An unusual ingredient here, a crazy concoction of dressing there ...

Women in Business Q&A: Kathryn Petralia, COO and Co-Founder, Kabbage, Inc.

Laura Dunn | Posted 07.23.2016 | Business
Laura Dunn

Kathryn has spent the past 20 years working with startups and established companies focused on credit, payments, technology and ecommerce. Kathryn an...

This 14-Year-Old's Homework Assignment Sparked a Mission to Feed America's Hungry

NationSwell | Posted 06.04.2016 | Impact

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.

Cooking Off The Cuff: Pierogi And The Versatile, Dinner-Worthy Sauerkraut That Makes Them Possible

Edward Schneider | Posted 05.18.2015 | Taste
Edward Schneider

It turned out that just about everybody except my parents and their cohort was doing more to a container of sauerkraut than simply opening it.

Amanda Peet Gets Real About What Happens To Boobs After Giving Birth

The Huffington Post | Ron Dicker | Posted 01.16.2015 | Parents

Does putting cabbage leaves on your breasts reduce painful swelling after childbirth? One actress thought it was worth giving it a shot or two. A...

Cooking Off The Cuff: Too Many Gnocchi, Yet Not Quite Enough

Edward Schneider | Posted 02.09.2015 | Taste
Edward Schneider

If you eat a lot of it, you'll need to lie down for an hour or two, but in modest portions it is not a challenging dish.

Why You Should Eat These Smelly Foods

Spoon University | Posted 08.12.2014 | Taste
Spoon University

Proceed with caution and try not to eat these in class or your workplace -- no one's a fan of stinky lunches.

Cooking Off The Cuff: Still Waiting For Spring -- Pasta With Sausage And Cabbage

Edward Schneider | Posted 07.14.2014 | Taste
Edward Schneider

Put it in the oven for a few minutes and you've got the kind of baked pasta that everyone adores.

How To Make Braised Red Cabbage And Apples

Nina Planck | Posted 06.29.2014 | Taste
Nina Planck

I believe in starting with good-tasting varieties picked at peak maturity, and I rarely use recipes.

Corned Beef and Cabbage Grilled Cheese -- Irish Pride Goes Griddle

Erin Clarke | Posted 05.13.2014 | Home
Erin Clarke

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.

Cooking Off The Cuff: A Warming Risotto -- With Cabbage

Edward Schneider | Posted 04.21.2014 | Taste
Edward Schneider

Traditional rice dishes can hold surprises in the form of unexpected ingredients.

20 Ways To Get Your Kimchi Fix

The Huffington Post | Alison Spiegel | Posted 05.06.2014 | Taste

Did we say kimchi grilled cheese? Oh, yes we did.

Boy Wins Prize For Adult-Sized Cabbage, Despite Harsh Growing Season

Reuters | Posted 11.01.2013 | Green

By Yereth Rosen PALMER, Alaska (Reuters) - A 10-year-old boy has won Alaska's annual giant cabbage contest, submitting a 92.3-pound (41...

Our 27 Favorite Cabbage Recipes

The Huffington Post | Alison Spiegel | Posted 02.03.2015 | Taste

Cabbage, we'd like to hand you the microphone for a moment or two.

Cabbage & Paneer Stir-Fry

Chitra Agrawal | Posted 05.06.2013 | Taste
Chitra Agrawal

The cabbage actually adds a totally different texture, giving the dish a good crunch.

Cancer-Preventive Recipes: 6 Ways Cabbage Is Better

Zester Daily | Posted 05.05.2013 | Taste
Zester Daily

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.

Meatless Monday: EcoFarm at 33 -- Still Feeding the World You Want to Live In

Ellen Kanner | Posted 03.16.2013 | Green
Ellen Kanner

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.

7 Stunning Cabbage Recipes

Food52 | Posted 03.12.2013 | Taste

This winter, cabbage is shrugging off that sheepskin coat and stepping out of those muddy boots: it's peasant food no more. It's sexy. It's seductive.

14 Summer Slaws That'll Make You Like Cabbage

Posted 08.31.2012 | Taste

Cabbage doesn't get its due respect -- most people just think of it as an odiferous vegetable that always gets cooked down until unrecognizable, but c...

Cooking To The Core: Using Cabbage And Cauliflower Hearts

Gilt Taste | Tamar Adler | Posted 08.31.2012 | Taste

From Gilt Taste I like the edible parts of everything. I have a particular commitment, though, to the underappreciated leaves and hearts of caulifl...

What's Exciting About Cabbage?

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

THE SPLENDID TABLE®'S HOW TO EAT SUPPER By Lynne Rossetto Kasper Dear Lynne, What's exciting about cabbage? Cheap though it may be, it seems like ...

The Perennial Plate Comes to Visit

Laurie David | Posted 11.12.2011 | Home
Laurie David

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.

Meatless Monday: Food Festival

Ellen Kanner | Posted 05.25.2011 | Green
Ellen Kanner

Until that magical day when plant-based food and poetry bump out pork and parties, meatless meals that preserve the planet and inspire art are still worth celebrating.

How to Cook Savoy Cabbage and Love It!

Maria Rodale | Posted 05.25.2011 | Home
Maria Rodale

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.