Making dinner doesn’t have to feel like a chore, especially when you have quick and versatile recipes on hand. Sausage is one ...

"To make ahead, slice the vegetables and make the dressing a day before serving; store separately in covered containers in the refrigerator. About two hours before serving, toss and place back in the ...

Cabbage is the unsung kitchen hero. Some people wait until St. Patrick’s Day rolls around to make it, but cabbage is delicious any time of the year! And it’s one of the most versatile vegetables in ...

I’m showing you how to turn humble cabbage into an unforgettable side dish with just six ingredients and half an hour. By ...

Merlyn is an editor of news and trending content for Food & Wine's news vertical. Her writing focuses on the intersection of pop culture and food, including food trends, celebrity news, food ...

Fry onions in olive oil, and add garlic, paprika, cumin, coriander and cinnamon. Once these have all been cooked together for ...

Fall is hectic enough. Let us help with the cooking. Credit... Supported by By Emily Weinstein The calendar says that the first day of January is the start of a new year. But for me, it has always ...

"This is a great recipe as written; add a rinsed can of black beans and replace tomatoes with Rotels, serve with shredded ...

A traditional corned beef dinner with carrots, potatoes, and cabbage can be made for under $25 in Springfield. Prices were calculated based on ingredients purchased at County Market on March 11. There ...