Author: Melissa Perlman
Author: Paul Grimes
Author: Michael Tong
Author: Sheila Lukins
We're into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.
Author: Dawn Perry
Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it...
Author: Ronni Lundy
Author: Jinx Morgan
Author: Sharon Buck
Author: Lidia Bastianich
A warm, sultry peanut sauce makes even bean sprouts feel indulgent.
Author: Andy Baraghani
Author: Rhoda Boone
A hard sear on the first side of the chicken ensures that it will get nicely browned without getting dry.
Author: Carla Lalli Music
Author: Hugh Acheson
Quick and delicious, this Asian coleslaw is great with burgers, fish, or any Asian-inspired dish. A creamy dressing with peanut butter and rice vinegar brings it all together.
Author: Elise Bauer
This chicken salad-inspired by Vietnamese green papaya salad-is crunchy and fresh.
Author: Sarah Dickerman
Author: Aaron True
Author: Susan Bishop-Sauter
Author: Shirley Cheng
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Author: Chris Morocco
Author: Duff Goldman
Author: Bon Appétit Test Kitchen
Author: Dorie Greenspan
Author: Beth Janes
Author: Kia Dickinson
We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.
Author: Claire Saffitz