Miso brings umami, lemon brings some pep, and butter brings richness to this simple but memorable veggie side dish. As the ...

The idea behind Kitchen Improv: No Recipe Cooking video series is about asking cooks in the kitchen (and wannabe cooks too) to focus on the possibilities of flavor combinations and teach people more ...

If you’re familiar with the ingredients that go into traditional Eastern European stuffed cabbage rolls — the green leaves, of course, which are wrapped around ground beef and rice, then simmered in ...

A few days ago I was in the mood for a special dish that my Mother made on special occasions, especially Eastertime. My yen continued and so one Sunday afternoon I made Galumpkis. This is a Polish ...

Immerse cabbage leaves in boiling water for about 3 minutes or until limp. Drain. Combine egg, milk, onions, salt, pepper, beef and rice. Place about 1/4 cup mixture into the center of each leaf. Fold ...

Serves 8 – these savory sweet Easy stuffed cabbage rolls are just two weight watchers points each! Stuffed with savory and sweet ingredients they are the perfect roll. Be sure to check out our list of ...

If you're not on the cabbage train yet, this roasted cabbage Caesar salad is guaranteed to get you on board.

This article first appeared on The Nosher. There’s nothing like Passover to remind us where we come from. In many Jewish homes, Passover traditions are carried down from father to son, establishing ...

The Gazette offers audio versions of articles using Instaread. Some words may be mispronounced. Grilling season always brings out the best in me, because I love summer, the act of grilling and the ...

A port in a storm. A bowl of something so warm and hearty, that when you taste it you forget what you were thinking. Your mind goes blank. It’s like meditation, your mind is completely quiet. You ...

1. Halve the cabbage, core it, and cut it into 1-inch-wide strips. Cut across the strips to make 1/2-inch pieces (6 to 7 packed cups). 2. In a soup pot over medium heat, heat the oil. Add the onion, ...

My grandmother taught me how to make this before I was 10 years old, and it's been my favorite ever since. We would eat this at nearly every Christmas gathering. Her house was so warm and inviting, ...