Curtiss Hemm, executive chef at the View restaurant at the Mirror Lake Inn in Lake Placid, shares a new recipe every month using as many local ingredients of the season as possible.

Let's be honest, people usually eat kale for the health benefits, not for the flavor. But you can have both if you use this ...

Less than two decades ago, kale was mostly known by Americans for being a decorative base layer at buffet stations and grocery stores. Cooking kale (aside from maybe a Tuscan bean soup) wasn’t popular ...

Bright ginger cuts through a lush cream sauce in this kale-and-cabbage simple side that's flavorful and weeknight-friendly.

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Kale salads may be all the rage, but served raw, the sturdy green can be off-puttingly tough. So we looked at its cousin, cabbage, for clues on how to tame the texture without cooking it. Kimchi and ...

I love using kale because it’s a very hearty and versatile green — it stands up well to heat and is more nutrient-dense than regular lettuces. When I’m preparing a meal, I always like to stack the ...

To the unknowing eye, the farmers market in chillier months may be uninspiring — tomatoes and stone fruit are a long way off, and all you see at vendors’ tables are bunches of hearty greens, a ...

At the heart of the kale craze is a salty snack called kale chips. They are, quite simply, fantastic. Crisp, light and pleasantly salty, they're the perfect treat for a junk-food fanatic. One bite and ...

In Northern Italy, cooks chop up leftover cooked vegetables, mix them with some egg, breadcrumbs, Parmigiano cheese and garlic, then shape the mix into patties that are fried in olive oil. I learned ...