Brisket is my favorite part of the Passover meal, and yet, until very recently, I had never made one. This year, when it looked like I would be in New York for Passover, my brother suggested we hold a ...

Chef Smalls shared a dish with humble beginnings to help celebrate Juneteenth. While soul food can mean different things to different people, the heart of the cuisine is rooted in flavors and ...

Mastering the braising of meat is easy according to Cooking Creole's Marcelle Bienvenu. Braising meats is a favorite cooking method of mine, especially when heartier fare can be enjoyed during the ...

A pinch of red pepper flakes(If you want a little spice). Salt and black pepper to taste In a sauce pan sweat the shallots and garlic on medium/low heat until tender and soft. If they get a color on ...

Ducks braised with turnips is an old French dish. Marcelle's father, an avid duck hunter, often used wild mallards, but she suggests using domestic ducks for this recipe, which she adapted from Bon ...

EVEN at this time of year, when the produce aisles are not exactly crammed with color and variety, the turnip is easy to overlook. At first glance, it seems so plain it’s easy to hurry past without a ...

Getting your Trinity Audio player ready... Woe is the story of the turnip. During the Middle Ages, when what you ate signaled your social class, nobles and ecclesiastics eschewed foodstuffs that grew ...

They're nutritious, easy to find and store, and are great in everything from soups and stews to side and gratins. Getty Images When was the last time you ate a turnip? These robust root vegetables get ...