More than 25 years ago, when I was living with my young family in the suburbs of Houston, a lovely young French neighbor invited me to lunch. Our children were in school together and she was cracking ...

Growing up, I always looked forward to artichoke season in the spring, and my favorite way to eat them now is the same way I loved them as a kid: stuffed. Fresh artichokes, which are very different ...

Heat oven to 425°F. On a rimmed baking sheet, gently toss artichokes with 2 Tbsp oil and ¼ tsp each salt and pepper. Arrange cut sides down and roast on bottom rack until golden brown, 10 to 12 min. 2 ...

1. Set the oven at 375 degrees. Have on hand a large (12- or 13-inch) skillet with an ovenproof handle. 2. In a bowl, toss the shrimp with 2 cloves of the garlic, paprika, salt, black pepper, and 1 ...

Cook bacon in large, heavy Dutch oven over medium heat, stirring, until almost browned, 6 minutes. Add sausage; cook, stirring, until browned, 4 minutes. Heat oven to 375 degrees. Add shallots and ...

Jerusalem artichoke bread is a really cool twist from Northern Italy. It takes a local favorite—topinambur—and turns it into ...

If you’re craving something that brings the core of the Mediterranean to your table, baked alaccia with artichokes and peas ...

1. Prepare an acidified water bath by placing cold water, lemon juice, lemon peels and garlic into a large sauce pot. Set aside. 2. Place artichoke down on its side and cut off top portion. Cut about ...

Leslie Dabney is known as The Vinyard Mom, and has a published cookbook, Take Me to the Vineyard. Leslie lives in Northern California wine country, and helps foodies pair their meal with delicious ...

As the growing season winds down, a perhaps unfamilar vegetable is available in abundance. It's the Jerusalem artichoke, a tuber that becomes sweeter after the first frost and can be eaten raw (think ...