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 ...

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 ...

My Chinese dad makes traditional dim sum turnip cakes entirely from scratch, sharing his techniques for creating the perfect texture and flavor. From shredding fresh turnips to mixing the batter and ...

In the August issue of Vanity Fair*, Laura Jacobs writes about the late Julia Child, the chef who continues to be an inspiration to many of today's culinary stars. VF Daily asked today's top chefs ...

Tell your friends you’re making paella and they’ll envision seafood and/or meat on saffron-colored rice in a huge paella pan. But tell chef María José San Román, a native of Alicante, in the ...

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 ...