Last weekend my friends Penny and Chris hosted a dinner party inspired by their recent travels to Germany. Several neighborhood families savored German beer cheese and hearty rye bread before sitting ...

Prick the bratwurst with a fork in several places and place in skillet with the oil. Add half the beer, then water until the bratwurst are about half covered. Bring to a simmer. Increase the heat, ...

Make the most of a head of cabbage with these fresh, fermented, charred, textured dishes for salads, wraps, rolls, sides, and more.

Here’s what to know, along with healthy recipes from New York Times Cooking. It’s rich in vitamin K. Cabbage looks like a head of lettuce, but it’s actually a cruciferous vegetable, part of the family ...

Sweet and sour cabbage comes from Germany and is a perfect accompaniment to grilled foods in late summer. I make a large batch on a cool morning, then serve it as a side dish straight out of the ...

Want to pull out all the stops this holiday? Throughout the month of December we'll share some of Milwaukee's most talented chefs' takes on holiday-worthy fare. Want to pull out all the stops this ...

Red cabbage is also known as purple cabbage. It’s a leafy vegetable that grows into a tight round ball shape. It has wide purplish-red leaves and a thick white stem at the base. Red cabbage leaves are ...

Side-by-side testing shows that wet-heat methods like boiling and steaming pull flavor out, while dry-heat methods like ...