Makes 4 servings. Recipe is by Teresa B. Day. 2 tablespoons olive oil 1 pound andouille sausage, diced 1 clove garlic, minced 1 small onion, chopped 2 large bunches mustard greens, stemmed and chopped ...

Whether you're cooking with collards, kale, spinach, or chard, let your leafy greens shine in these deeply satisfying dishes.

This is probably my favorite recipe in this book. I was so proud of myself for transforming a mundane side dish, braised greens, into a complexly flavored and delicious standout. Inspired by smoor ...

Sarso Chicken has a bold, earthy and slightly pungent flavour that sets it apart from regular chicken recipes. The mustard ...

Mustard greens, a winter staple in India, provide essential nutrients like vitamins A, C, and K, aiding immunity, digestion, and bone health. Their warming, mucus-clearing properties align with ...

Season chicken, all over with salt and pepper. Set chicken aside for 10 minutes. Pat chicken dry and lay it, skin-side down, into a large sauté pan. Set pan over medium heat and cook thighs, ...

Mashama Bailey, executive chef and partner at The Grey in Savannah, Georgia, is one of the most important chefs in the ...

Traditions understandably rule the holiday table, but that doesn’t mean they can’t be updated. One simple update to a wintry seasonal salad is to cook the dressing, which slightly softens sturdy ...