This flavorful side makes a meal out of pork steaks. Using preshredded red and green cabbage helps this slaw come together ...

As the days become longer and temperatures warmer, home cooks need to synchronize with the changing seasons. Let those meat-based stocks and stews hibernate in the freezer until next winter — it's ...

Learning how to cook cabbage is an essential for all chefs. This cruciferous vegetable is affordable and easy to work with. Cabbage’s crunchy texture and neutral flavor lends itself perfectly to a ...

Most of us know chef Andrew Zimmern for his cooking and food travel shows and his cookbooks (the newest, The Blue Food Cookbook, drops this fall), but take all those accomplishments away and he's ...

In a medium bowl, whisk together the crema, mayo, sugar, oregano, chile flakes, and pickle brine (if using). Season with salt and black pepper to taste. Set aside. In a large mixing bowl, combine the ...

The Grandma-Approved Way to Make the Best-Ever Coleslaw originally appeared on Parade. I love coleslaw, but not the kind drenched in mayo. Creamy coleslaw has never been my thing, especially when it ...

Pour the oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper into the bowl and mix well with the onions.

Add shredded zucchini to cabbage slaw tossed with rice vinegar dressing for a healthy side to almost any grilled foods. Set a generous spoonful beside grilled fish, chicken, pork ribs, brisket, or ...

Cabbage can be used for more than coleslaw at a barbecue. Cabbage can be steamed, baked or stuffed as well as eaten raw. Add raw shredded cabbage to tossed salads. Serve cooked and seasoned cabbage ...

Meanwhile, make the slaw. Mix the yoghurt, vinegar, mustard, honey and garlic in a large bowl and season with salt and pepper ...

A successful Thanksgiving hinges on planning and timing. Salad ends up suffering the day-of because it’s tossed too far in advance and ends up sitting on the table while guests mingle and find (or ...