In the past few decades, the types of greens available at American supermarkets and farmers markets have proliferated. Where ...

Cabbage, sour cream and melty Gruyère star in Melissa Clark’s latest one-pot weeknight dinner.

Zaynab Issa’s curried red bean soup with kale riffs on minestrone with heady spices like cumin, coriander and turmeric ...

Top-level actions include giving agents the right amount of freedom and rethinking traditional ROI. Industry leaders share their own experiences.

Spice up your winter with a kale curry. It gives the classic winter green a delicious new twist. Try it now and see for ...

Raw kale has a reputation for being tough and unpleasantly chewy. However, when treated properly, kale becomes satisfyingly tender while retaining a slight crunch. The key isn't slicing it thinner or ...

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

Creamy, hearty bean dip is a timeless appetizer to please any crowd. This recipe uses frozen kale and canned cannellini beans ...

Mustard greens, chard, collard greens and kale are some of the most common you’ll see at grocery stores and farmers markets.

I tested the same mac and cheese recipe on the stovetop, in the oven, and in the microwave. The stove, my go-to appliance, made the creamiest sauce, but the oven version had the best flavor. The ...

You don't always have to soak dried beans (that's not just us saying it, but the good folks at Camellia Beans), but if you have old beans or want to cut down on the cooking time, you might opt for ...

There are few ingredients more flavorful, economical, or deeply tied to Southern culinary heritage than hog jowl. Traditionally eaten on New Year's Day—whether cooked with black-eyed peas or collard ...