German Sweet and Sour Cabbage, or Apfelrotkohl, is a beloved side dish that captures the essence of hearty German cooking. Its vibrant red hue, tender texture, and perfect balance of tangy vinegar, sweet apples, and warm spices make it a standout on any table. Traditionally served during fall and winter, this dish is especially popular...Read More

Summer squash are another New World food with deep culinary history. Zucchini—originally known as cocozelle in Italy—were bred there and brought to the United States by immigrants. By the 1920s, the Tuscan name zucchini became the word we use today. How to Purchase and Store Summer Squash Choose wisely: Look for squash that feel dense...Read More

Looking for a side dish that steals the show? This grilled Mexican street corn—also known as elote—is smoky, creamy, tangy, and just a little spicy. Fresh ears of sweet corn are charred to perfection, then slathered in a zesty lime crema, sprinkled with cotija cheese, and finished with cilantro. The combination of flavors and textures...Read More

This vibrant couscous salad combines sweet and savory flavors for a refreshing side dish that works beautifully year-round. Tender pearl couscous is tossed with chewy dried apricots, fresh mint, and crunchy pistachios, then finished with a light golden balsamic dressing. The result is a salad that’s slightly sweet, tangy, and nutty—perfect alongside grilled chicken, lamb,...Read More

Cabbage is affordable, long-lasting, and packed with fiber. Charring brings out sweetness and umami. The miso butter makes it rich and savory, while sesame seeds add crunch. INGREDIENTS: 1 head green or purple cabbage, cut into 1-inch slices 2 tablespoons olive oil Salt and pepper 2 tablespoons unsalted butter (or plant-based butter) 1 tablespoon white...Read More

Boxty is a beloved traditional Irish dish often described by the old rhyme, “Boxty on the griddle, boxty in the pan, if you can’t make boxty, you’ll never get a man.” These hearty potato pancakes combine creamy mashed potatoes with raw grated potatoes, creating a texture that’s crisp on the outside and tender inside—something between...Read More

At the farmers market, you might see turnips and rutabagas side by side, and it’s easy to mistake one for the other. Both root vegetables belong to the Brassica family, making them cousins to cabbages and Brussels sprouts. However, turnips and rutabagas have their own unique flavors, textures, and culinary uses that make them worth...Read More

Most families have favorite stuffing or dressing recipes that have been passed down for several generations. If you weren’t privy to the early Thanksgiving morning kitchen activities as a kid, there’s a chance you may have missed watching Mom or Grandma making their signature stuffing. There are many stuffing recipes and variations from region to...Read More

These irresistible Brussels sprouts are tossed with apple juice, honey, with a splash of apple cider vinegar and roasted for a flavor-packed side or appetizer. They’re best served warm and crispy straight from the oven. INGREDIENTS: Apple Gastrique 1/2 cup apple juice 1 tablespoon honey or maple syrup 1/3 cup apple cider vinegar Salt, to...Read More

Although we love baked sweet potatoes, steaming is quicker and produces a perfectly moist potato. Steamed baked potatoes take about 30 minutes, while baked potatoes take at least an hour. This method is for medium-sized potatoes. However, if you have only large-sized potatoes, you can cut them in half. (1) Fill the lower part of...Read More