This dish marries he briny, garlicky intensity of a classic Caesar with the cozy appeal of a steaming bowl of pasta.

Spinach doesn't have to be the only leafy green worthy of a creamy spotlight. Kale, with its hearty leaves and faintly bitter ...

Kale is, no doubt, an acquired taste. When raw, this cruciferous vegetable takes on a bitter, grassy, and rather unpleasant profile. But, when you cook it in a pan, you'll find that the leaves soften ...

Kale is the ultimate winter vegetable, and it\'s especially delicious after the first frost. So today, we\'re making kale strudel.

Less than two decades ago, kale was mostly known by Americans for being a decorative base layer at buffet stations and grocery stores. Cooking kale (aside from maybe a Tuscan bean soup) wasn’t popular ...

When it comes to leafy greens, there are some big players that tend to dominate our salads, soups, and suppers: romaine, baby spinach, and perhaps even a few “exotic” varieties like arugula. With CSA ...

Prepare the dressing by mixing together lemon juice, olive oil, dijon, onion, garlic, salt and pepper. Cut the hard end off of the brussels sprouts and chop finely. Remove center stem of kale and chop ...

Katie Couric is busy with more than just journalism these days—she’s also the proud owner of an expansive vegetable garden, harvesting its produce to whip up fresh meals for her friends and family.