Amanda Blum is a freelancer who writes about smart home technology, gardening, and food preservation. Previously, Amanda has worked as a technology strategist specializing in problem solving and ...

You might have noticed an odd looking vegetable at the farmers market recently. It is shaped like Sputnik, the spherical Russian satellite with spikes coming out of it. It can be green or purple, ...

Mehr Singh is a food and culture reporter based in New York. Her work appears in Bon Appétit, Food52, and other publications. In the 1978 Vegetable Book, credited with introducing Americans to ...

Serve kohlrabi soup as a light supper. This healthy vegetable soup tastes best when made with fresh ginger. Cut the kohlrabi into matchsticks, about 1 inch long, to make 1-1⁄2 cups. Cut the carrots ...

This year’s recipient of the James Beard Award for Outstanding Chef, executive chef/partner of Gramercy Tavernand the executive chef and director of Untitled at The Whitney, Michael Anthonyhas just ...

Because it is so easy to grow, kohlrabi is the darling of CSA (community supported agriculture) boxes and farmers market stands. But what can you make with these hard green or purple bulbs and their ...

1. Make the broth: Heat 1 tablespoon peanut oil in a large saucepan set over medium-high heat. Add onion and garlic; saute for 8 to 10 minutes or until the onion begins to caramelize. Add stock, water ...

Cookbook author James Peterson compares its flavor to those of turnips and radishes. In her “Vegetable Literacy,” Deborah Madison says it reminds her most of cauliflower. To Washington Post gardening ...

With a taste similar to a combination of cucumber and mild broccoli, kholrabi has a more subtle flavor than its cabbage family cousins, Brussels sprouts, kale and cauliflower. Its most distinguishing ...

Add Yahoo as a preferred source to see more of our stories on Google. If you sometimes feel worn out by all the exotic superfoods from faraway lands we’re supposed to be adopting daily, good news: ...