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 ...

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These culinary chameleons can be braised, sautéed, or enjoyed raw in salads. Here’s how to choose and use them. Elizabeth Mervosh is a recipe tester and developer for People Inc. Food Studios in ...

The grocery was all out of frozen veggies, so you grabbed as much fresh kale as you could carry. Now what? Don’t panic: You can turn that fresh kale into frozen with a simple process called blanching.

Stay-Put Cooking is a frequent kitchen dispatch while you're stuck at home social distancing. Check out the archive for more tips and tricks. Probably best known as a hack for chopping fresh basil, ...

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 ...

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 ...

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 ...

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 ...