1/4 cup ice water, plus more as needed 1 1/2 tablespoons shiro (white) miso 4 teaspoons fresh lime juice (from 1 lime) One (2-pound) head napa cabbage, halved lengthwise, cored and leaves finely ...

Why Porter Beer Makes These Ribs Unforgettable Porter beer is the hidden hero of this standout dish, transforming ordinary ...

By Kristen Wood Cabbage is often overlooked among all of the vegetables and leafy greens at the grocery store. But with National Cabbage Day on Feb. 17, you have a new reason to explore this ...

1. Place all of the ingredients into a blender and blend until smooth. If it is too thick, add a tablespoon or 2 of water. 2. Place in a jar and refrigerate until ready to use.

When the cabbage gets harvested and chopped, these microbes start eating it – i.e., fermenting it. In the kitchen, Cunningham helps the process by soaking the cabbage in a salty brine.

Cabbage is often overlooked among all of the vegetables and leafy greens at the grocery store. But with the recently celebrated National Cabbage Day on Feb. 17, you have a new reason to explore ...