Root vegetables are a staple of winter cooking, and the turnip is one of my favorites. The ones you’re likely to find at the grocery store are purple-top turnips with white flesh that grow sharper and ...

Once upon a time, in exotic lands far away, our grandmothers and great grandmothers fed their families according to the seasons. The rhythm of life for the Jews of the Middle East and North Africa was ...

Makes about 1 1/4 to 1 1/2 cups pickles. Note: These crisp and spicy pickles will enliven burgers, salads and tacos. Though they are ready to eat immediately, they'll taste even better next day. These ...

Millennia before Louis Pasteur discovered the bacteria-killing process known as pasteurization, our ravenous forbears found that foods lasted longer if they were treated to various procedures. Before ...

Woe is the story of the turnip. During the Middle Ages, when what you ate signaled your social class, nobles and ecclesiastics eschewed foodstuffs that grew in the ground. They favored foods plucked ...

This brine can be used for any crunchy vegetable (carrots, fennel, etc.), but the combination of turnips and caraway is particularly lovely. Add a peeled, sliced beet to the mixture, if you’d like ...

Locally grown turnips have been spotted at Oxford’s Farmers Market. They are actually hard to miss — large shiny white globes with wild bushy green leaves. The turnip may be the most maligned ...

I'm fairly certain if I make it to Heaven -- trying hard to get there -- that God will have a small table somewhere with cornbread, sliced onions and a nice pot of turnip or collard greens. There is a ...