Alissa Timoshkina wrote “Kapusta” to feature vegetable-forward dishes from the region. Many include meat as well.

In "Kapusta," a cookbook dedicated to vegetables in Eastern European cuisines, Alissa Timoshkina ventures beyond cabbage.

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

European researchers propose diversifying diets with novel foods (NF), underutilized crops (NUS), and invasive species (IAS) to combat biodiversity loss and food insecurity, balancing ecological ...

By modifying ingredients and cooking methods, it’s possible for patients with pancreatic cancer to continue to explore ...

Amsterdam visitors who love learning about a destination through its food scene will likely enjoy participating in a food tour. Traveler-approved Eating Europe Food Tours offers multiple food ...

Cabbage would seem to check a lot of boxes for what’s prized these days in Western food circles. It’s nutritious and inexpensive. Seasonal. Colorful. Climate-hardy. Fermentable.