Root vegetables are a staple of winter cooking, and the turnip is one of my favorites. The ones you’re likely to find at the grocery store are purple-top turnips with white flesh that grow sharper and ...

Makes about 1 1/4 to 1 1/2 cups pickles. Note: These crisp and spicy pickles will enliven burgers, salads and tacos. Though they are ready to eat immediately, they'll taste even better next day. These ...

Millennia before Louis Pasteur discovered the bacteria-killing process known as pasteurization, our ravenous forbears found that foods lasted longer if they were treated to various procedures. Before ...

High in iron, calcium and vitamin C, turnips are a nutritious root vegetable that comes in a variety of forms and sizes and can be used in a number of turnip recipes. They're most commonly pale white ...

This brine can be used for any crunchy vegetable (carrots, fennel, etc.), but the combination of turnips and caraway is particularly lovely. Add a peeled, sliced beet to the mixture, if you’d like ...

This article originally appeared on The Nosher. Pink pickled turnips are a fixture of Middle Eastern cuisine, and it’s hard to find a restaurant shawarma plate without them. Their rose-like magenta ...

Even at this time of year, when the produce aisles are not exactly crammed with color and variety, the turnip is easy to overlook. At first glance, it seems so plain it’s easy to hurry past without a ...