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By Katie Workman The Associated Press

From common to cool: The lowly cabbage has become a star

Here’s a sentence that might come as a surprise: Cabbage is cool.

That taken-for-granted vegetable, that sturdy, dense staple of many a poor, ancestral homeland, is finally getting respect.

“It’s all about how it is prepared, how it’s elevated,” says Paul Kahan, a James Beard award-winning chef in Chicago and self-professed cabbage freak.

Consider a taco bar for Super Bowl entertaining; some tips

Every year, I host a Super Bowl viewing party, and though our numbers fluctuate, suffice it to say the crowd is always ready to eat, especially now that it includes a handful of teenage boys.

I pick a menu that allows for different appetites, the possibility of last-minute guests, and the welcome chance of leftovers for dinners later in the week.

Roasted Squash with Salsa Verde

Most of the time, I end up putting my energy into the main course. You, too, right? The side dishes then have a tiered level of time and effort afforded to each of them, often ending with something exciting like “rice.”

But sometimes it just makes sense to flip that paradigm on its head, keep the main dish undemanding and uncomplicated, and show the side dishes some love.

Cauliflower Tots

There is no question that cauliflower has been having a long, popular moment. I was already a cauliflower fan, even a cauliflower lover, mostly favouring sliced and broken chunks of cauliflower tossed with a generous amount of olive oil, sprinkled with a liberal amount of salt, and roasted to a deep caramelized brown in a fairly high oven.