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Once again, the drought in California is affecting our produce aisles. Try these vegetables to save on your grocery bill this winter.

This is a perfect side dish (that can be transformed into a dinner casserole), using nearly overripe tomatoes to make a sauce that coats charred, tender-crisp grilled cabbage. You can use a barbecue, a grill pan or even the broiler. And while the anchovies are optional, they are highly recommended, providing a delicious umami base note to the dish.—Camilla Wynne

Instructions A bag of prepared greens gives a fast start to this wiltproof salad. Chatelaine tip Instead of salad mix, shred...

Instructions Madhur Jaffrey, author of Quick & Easy Indian Cookery (BBC Books) suggests pairing this with sausages, or a pork or...

There are plenty of foods that can pull double-duty in the kitchen. From stalks and stems to greens and peels, here's how to get the most out of your leftovers.

Don't throw out those leftovers! They have all kinds of potential in the kitchen.

Vietnamese legend has it that the jaw-dropping islands of Halong Bay were created by a great dragon charging towards the ocean

Instructions Side Dish: Orange-ginger slaw Grate 1 tsp zest from 2 oranges into a large bowl. Slice peel from top and bottom of...

A cheesy pasta like no other, the easiest beef tostadas, cottage pie (and more) are all on the menu for dinner this week.

Uniquely designed for long winters and scarcity, Russian cuisine is infinitely more varied than borsch and caviar. Here’s some staples to get you started.

For a richly flavoured, 15-minute dinner, saucy pork chops are paired with braised cabbage and served with a glass of aromatic red wine.

Fermentation may seem intimidating, but this method, which I learned from Montreal food stylist and fermentation teacher Blake Mackay, is super easy and a great way to preserve any leftover cabbage from another recipe—which is often likely when you’ve bought an entire head. You need to eat sauerkraut raw to get the maximum probiotic benefits, but it’s also delicious when braised with fresh cabbage or used in stews, like Polish bigos.—Camilla Wynne

Mix and match your filling with different toppings (we like guacamole, red cabbage slaw and hot sauce), and you're on your way to a fab taco feast.

We put the new cookbook Lidia’s Celebrate Like An Italian to the test, and found recipes that will soon become staples. Pass the roasted olives.