A most important vegetable, that's what Pliny the Elder said about turnips. Pliny's declaration, even in Ancient Rome, was old news. There's evidence that turnip had been on the menu for 15 centuries ...

Today’s lesson? When you’ve got turnips, purple topped or white, just smash, roast, or sliver them. Results will earn you raves and praise. Back by popular demand is Chef Daniel Holzman’s smashed ...

This post contains affiliate links. Savory Spin earns a small commission from linked products. Please read our disclosure policy for more information. My prior grocery store runs hardly ever included ...

Geographically speaking, the South Pasadena kitchen where Craig Strong is cooking this December afternoon is only a few miles from the elaborately outfitted kitchen and Michelin-starred ...

Makes 4 servings. Recipe is by Teresa B. Day. 2 pounds lamb loin chops 1 tablespoon kosher salt 1 teaspoon black pepper 1 teaspoon cumin 1 teaspoon smoked paprika 1 tablespoon brown sugar 2 ...

4 teaspoons red wine vinegar 1/4 teaspoon fine sea salt 2 teaspoons honey 1/4 cup virgin olive oil pepper 5 ounces small turnips (about 4), peeled 8 cups arugula 4 ounces bacon in bite-sized pieces ...

I get my cooking inspiration more often from what’s in the garden or what produce is in the fridge than from a recipe. That’s great at times like the wonderful weeks of peak tomato season, when I can ...

A note about nettles: Yes, they sting, due to hollow hairs on the leaves and stems that inject histamine and other chemicals into the skin when touched. Fortunately, soaking the leaves and stems in ...

1. Allow chops to come to room temperature. 2. In a small bowl, whisk together the spices and brown sugar to make a rub. Pat the lamb chops dry then season with the rub. 3. In a large Dutch oven, heat ...