This recipe is adapted from a spoken recipe shared by chef Tyler Hadfield of the Rail in East Orleans. The latkes are great ...

Not only are these parcels of chicken packed with flavor thanks to a complex blend of spices, they look elegant to boot. Substitute collard, turnip, beet or other greens as desired. Instructions: Toss ...

Long before the slow cooker, there was the tagine: a clay cooking vessel from northern Africa whose conical lid promotes condensation and moisture retention, bathing the stew inside (also called a ...

The first time I flipped through the pages of “Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen” (Houghton Mifflin Harcourt/Rux Martin Books, $30), the new cookbook by Eddie ...

This recipe for lamb served with braised peas and baby turnips is a spring classic. Start testing the meat for doneness about two-thirds of the way into the cooking time. Unless you love well-done or ...

6 bunches baby white turnips, cleaned and quartered (3-5 turnips in a bunch) 1. Preheat oven to 350 degrees. Cut off the beet's top and bottom, and place it in a pan with about 1/2 inch water. Cover ...

1. Peel the turnips and cut into quarters, leaving the stems attached. Place the turnips in a large skillet with one-half cup water, the butter, shallot and salt. Stir well, cover tightly and place ...

2 medium turnips, about 1 pound, peeled and cut into 1-inch chunks Instructions: Toss turnips, chile flakes, ½ teaspoon salt and sugar in a bowl to coat evenly, reserve. Combine cloves, allspice, ...