Braised collard greens with crispy bacon, perfectly cooked collard greens, shallot and garlic braised in chicken stock, and finished with a little sugar, apple cider vinegar and a pinch of red pepper ...

In a large braising pot or Dutch oven, heat 1 tablespoon of oil over high heat. Season chicken with a large pinch of salt and pepper for each leg. Sear chicken until browned on both sides, about 3 ...

Warm spices of nutmeg, allspice, cinnamon, and cardamom are natural partners to sweet potatoes. Instead of a streusel topping ...

Make an easy side dish that whispers “take a bite. You know you want to.” While everyone else is serving mashed potatoes for ...

Pickled ginger is made from young ginger, which is usually available from mid-spring to mid-summer. With its pink or green tips, thin, pale skin and moist, mild flesh, this ginger – also called ...

Melt the butter in a large pan. Add the bacon and cook for 3-4 minutes. Add the cabbage and mix all together. Add the wine and season well. Cover and cook gently for 10 minutes until the cabbage ...

In a 12-inch sauté pan over medium-low heat, gently melt butter. Add carrots and stir to coat well. Add ¾ cups water, or enough to cover carrots ⅔ of the way. Cook, uncovered, until water ...

15: Pulse nuts and sunflower seeds in a blender or food processor until crumbly then place into large mixing bowl. Grind ...

Warm the oil in a heavy pot over medium-high heat. When hot, add pork. Sear on all sides until golden brown, about 7 minutes. (If necessary, work in batches to avoid crowding.) Stir in onion ...

The American Indian Center’s new Food is Medicine program marks a generational and culinary shift for the cultural center to ...

Located in South Pattaya’s Soi Bongkot, this spot offers a fantastic braised chicken noodle buffet with an array of toppings.