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savoy cabbage
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techniques
Cooking
Savoy. Red. Green. Napa. Do you know all the different types of cabbage? And what they're good for? You best brush up.
Alex Delany
Cooking
This seared Savoy cabbage makes for a texture-rich--and somewhat noisy--supper
Julia Bainbridge
Cooking
Tired of the trendy green? Take a little break and check out the lovely leaves of the savoy cabbage instead
Bon Appétit
Culture
One ingredient at its seasonal peak and delicious things to do with it.
Diane Chang
Cooking
Melty cheese. Roasty, toasty veg. Shallot-garlic cream…what’s not to love?
Jill Baughman
techniques
The Bon Appétit Staff
Culture
We gave you a sneak peek at three photos taken of recipes from Good Meat. You voted for your favorite, and now we're ready to reveal the winning recipe: My Grandmother's Stuffed Cabbage.
Julia Bainbridge
Culture
A popular new recipe, fun food stuff from around the internet, and an urgent dessert feud.
Alex Beggs
Cooking
Memorize this stir-fry sauce.
Betty Liu
techniques
It's time to give the versatile, vitamin-packed cabbage the respect it deserves.
Guest
Cooking
How to buy, store, and cook with cabbage, in season in December.
Rochelle Bilow
Belle Cushing
Culture
A roundup of food news from around the Internet on August 7, 2014.
Rochelle Bilow
Cooking
Is “pure joy” on the ingredient list? Because it sure seems like it.
Elyse Inamine
techniques
Yes, blacken your cabbage.
Bon Appétit
techniques
Here are three tools for getting cabbage as thin as you want it, safely.
Guest
techniques
Cooking
techniques
If you "don't like them," you're just doing it wrong
Bon Appétit
Cooking
Like tender sponge cake, and citrusy salad.
Bon Appétit Staff & Contributors
test-kitchen
And a couple brands to look for
Kay Chun
Tabbouleh is all about the veggies—bulgur wheat is a tasty bonus.
Rochelle Bilow
Cooking
Some people think of them as vegetable pâtés or dips; I think of them as smearable salads.
Benjamin Kemper