"It's just a fun day to bring the community together and honor the people that taught us these recipes, that taught us how to ...

Cookbook author Von Diaz adapted this jalapeño and red chile-spiked greens recipe from culinary historian Dr. Jessica B. Harris. Chiffonade the leaves into ribbons for quick cooking, and pair them ...

Today, we’re making one of my favorite recipes of all time: Southern collard greens. I like to use smoked turkey versus the smoked ham hocks. I love the flavor of it. It’s so meaty and it’s so rich, ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

While the collards are cooking, in a 12-inch cast-iron skillet or other large oven-safe pan, heat the butter over medium until it foams. Add the onion and garlic and adjust the heat to medium-low.