Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
This easy version of a Southern barbecue classic - pulled pork sandwiches - is unbelievably easy, and makes a satisfyingly sweet and spicy supper.
Author: Molly Stevens
Author: Susan Herrmann Loomis
Author: Enid Lelchook
Author: Sohui Kim
Author: Rebecca Rather
With its crinkly texture, savoy cabbage is our go-to for stuffed cabbage, but the regular ol' green variety also works. Both will become meltingly tender.
Author: Andy Baraghani
To make the finished dish less of a knife-and-fork affair, remove the braised chicken from the bone, shred it with a couple of forks, and then stir it back into the tomato-kimchi sauce.
Author: Chris Morocco
Author: Rebecca Charles
This version of the classic Irish side dish of mashed potatoes and cabbage is baked into a sliceable form.
Author: Ruth Cousineau
Author: Grace Young
Author: Maria Helm Sinskey
When all the flavors meld, the dried mint blooms and transforms this dish into an addictive slaw that pairs well with fatty cuts of meat.
Author: Alexander Smalls
Use leftover corned beef or a few slices from the deli. Trim the fat from the corned beef and use it to sauté the vegetables. If there's not enough fat, supplement with butter.
Author: Ola Rudin
Author: Anna Thomas
Author: Ruth Cousineau
Simple and comforting with a German twist, this one-dish meal delivers easy-to-like flavor in less than an hour - perfect for fall evenings.
Pierogies filled with soft, fluffy potato are comforting enough on their own, but when topped with tempting bacon and cabbage, they're taken to a whole new level.
Author: Alison Roman
Author: Lillian Chou
Author: Chef Christian Puglisi
Yes, you can cook lentils and quinoa together. And now your life will become exponentially easier.
Author: Andy Baraghani
Author: Jill Silverman Hough
This slaw is a great side dish with burgers, pulled pork, BBQ, or any succulent meaty dishes. Loved the dilled pickles in the slaw and the pickled juice in the dressing, which really accomplish the flavor....
Author: Grace Young
Author: Rick Browne