“Traditionally sauerkraut is fermented slowly at lowish temperatures – two to four weeks at around 15–20°C – to give enough time for the sourness to properly develop,” explains scientist and gut ...

This recipe shows how to make Scottish Rumbledethumps, a traditional comfort food dish from the Scottish Borders. Made with mashed potato, savoy cabbage (or kale), and finished with cheese, it's a ...

10:10, Sun, Aug 10, 2025 Updated: 10:10, Sun, Aug 10, 2025 Coleslaw is a quintessential addition to any summer spread, beloved for its creamy texture and satisfying crunch. It's perfect as a companion ...

Raleigh fine dining restaurant Mandolin closed abruptly after 14 years. Chef Sean Fowler confirmed the closure, citing a difficult business decision. Mandolin, opened in 2012, anchored Raleigh’s ...

As the days become longer and temperatures warmer, home cooks need to synchronize with the changing seasons. Let those meat-based stocks and stews hibernate in the freezer until next winter — it's ...

Whether you're sautéeing it or using it to make some tzatziki coleslaw, bagged shredded cabbage is a total time saver that keeps you from having to finely chop a whole head yourself. However, if you ...

Discover how to create a gorgeous apple tart with a stunning rose-shaped design! This easy-to-follow tutorial will guide you through slicing, arranging, and baking a dessert that's as beautiful as it ...

close view of pouring pickle liquid into red cabbage in a glass mixing bowl for making red cabbage pickle mixing shredded red cabbage in a mixing bowl close view of mixing red cabbage in a glass ...

Thinking of making carrot cake? Before you jump in, learn how to shred carrots. And, no, you don't have to do this tedious work by hand!