This quick vegetarian borscht pairs the earthy sweetness of beets with tangy dill pickles and hearty potato pierogies for a satisfying meal that's delicious hot or cold.

Caitlin Beale, MS, RDN, is a registered dietitian and freelance health writer specializing in women’s health, gut health, and ...

Traditionally, Ukrainians used kvass (a low-alcohol fermented drink) for cooking. For example, when making vereshchaka—a pork ...

Serve up Lowcountry favorites and New Orleans classics, from shrimp and grits to savory grillades and grits cakes.

Bozena Jakubczyk, owner of European Café and Restaurant, moved her popular eatery in May to 115 E. Dale St., the former Dale ...

This vibrant beet and Greek yogurt dip, enhanced with lemon, toasted nuts, and fresh herbs, is a quick and elegant appetizer ...

From squid ink to beetroot: the Norwegian Seafood Council offers five Halloween recipes featuring cod, salmon, and salt cod.

Sautéing beet greens with garlic is an easy way to enjoy their natural flavor. Just heat some olive oil in a pan, add minced ...

Cooking some vegetables can reduce their vitamin and antioxidant content. Veggies such as bell peppers and broccoli are healthier raw than cooked. If you can't eat them raw, steaming is usually the ...

If you're looking for the perfect homemade winter salad that doesn't require you to spend a whole day in the kitchen, pickled ...

Fall vegetable recipes: 25 easy ideas for roasted sides, cozy soups, and hearty dinners. Find your new favorite way to cook ...

Agrobiodiversity trends show that substituting traditional greens with indigenous Australian silver beet for majjige huli ...