INGREDIENTS: Slaw 1/2 head green cabbage, split lengthwise and shredded crosswise 1 medium daikon radish, peeled, cut crosswise in 1 1/2 inch pieces, pieces finely julienned lengthwise 1 green bell pepper, seeded and finely julienned 1 red bell pepper, seeded and finely julienned 3 – 4 green onions, including tops, thinly sliced 1/2 cup fresh...Read More

Here’s a sweet-tangy Southern version of coleslaw that goes well with grilled steaks, barbecued brisket or ribs. INGREDIENTS: 1 cup honey 1 cup white wine vinegar 1/2 cup chopped onion 1/2 teaspoon salt 1/2 teaspoon celery seed 1 large head cabbage, finely chopped 1 cup diced celery 1/2 cup diced green pepper METHOD: In a...Read More

This slaw gets better if it has a chance to sit for a few hours before serving. INGREDIENTS: Salad 1/2 head green cabbage, shredded 1/2 lb jicama, shredded 1 large carrot, shredded 3 medium tomatoes, seeded and diced 1 – 2 jalapeno peppers, minced and seeded 1/3 cup cilantro, chopped Dressing 1/4 cup fresh lime...Read More

Despite its humble name, this is one of the tastiest soups for a cold winter evening dinner. It’s also a very versatile recipe – replace the chicken stock with vegetable stock and leave out the ham hocks and you have a vegetarian version. Or, add cooked sliced sausages or pasta for a hearty main course...Read More