2. Add the onions, the cabbage, and 1 teaspoon salt. Cook, stirring, until collapsed and softened, about 5 minutes. Turn the ...

This baked pasta serves four to six and is truly comforting from early fall to late winter. Serve it with a salad of arugula, ...

2. Toss the diced butternut squash with 2 tablespoons olive oil and a ½ teaspoon salt. Spread on the baking sheet and roast, ...

Joan Nathan, the “godmother of Jewish cooking,” has written twelve cookbooks on the subject. For her latest, she’s interwoven ...

’Tis also the season for outdoor walks, and for worrying about stray bullets. If you do head out on a trail, don’t forget to ...