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 ...

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 ...

PICKLED TURNIPS Makes about 4 pints 1 beet 2 cups red wine vinegar 4 cups water 1/4 cup salt 1/4 cup sugar 4 cloves garlic 1 1/2 teaspoons allspice 1 1/2 teaspoons black peppercorns 6 bunches baby ...

Once upon a time, in exotic lands far away, our grandmothers and great grandmothers fed their families according to the seasons. The rhythm of life for the Jews of the Middle East and North Africa was ...

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 ...

Woe is the story of the turnip. During the Middle Ages, when what you ate signaled your social class, nobles and ecclesiastics eschewed foodstuffs that grew in the ground. They favored foods plucked ...

I’m annoyed. Yes, annoyed. Why? Because at least 100 or more media outlets around the world have touted “Suguki” – better known as pickled turnip – as a flu remedy, when it is no such thing. Think of ...

6 bunches baby white turnips, cleaned and quartered (3-5 turnips in a bunch) 1. Preheat oven to 350 degrees. Cut off the beet's top and bottom, and place it in a pan with about 1/2 inch water. Cover ...