This article originally appeared on The Nosher. Pink pickled turnips are a fixture of Middle Eastern cuisine, and it’s hard to find a restaurant shawarma plate without them. Their rose-like magenta ...

Root vegetables are a staple of winter cooking, and the turnip is one of my favorites. The ones you’re likely to find at the grocery store are purple-top turnips with white flesh that grow sharper and ...

6 bunches baby white turnips, cleaned and quartered (3-5 turnips in a bunch) 1. Preheat oven to 350 degrees. Cut off the beet's top and bottom, and place it in a pan with about 1/2 inch water. Cover ...

Millennia before Louis Pasteur discovered the bacteria-killing process known as pasteurization, our ravenous forbears found that foods lasted longer if they were treated to various procedures. Before ...

Woe is the story of the turnip. During the Middle Ages, when what you ate signaled your social class, nobles and ecclesiastics eschewed foodstuffs that grew in the ground. They favored foods plucked ...

This brine can be used for any crunchy vegetable (carrots, fennel, etc.), but the combination of turnips and caraway is particularly lovely. Add a peeled, sliced beet to the mixture, if you’d like ...

There’s nothing quite like a recipe that uses something people often discard and turns it into something delicious. This recipe adds a great burst of flavor to the ordinary turnip stem and makes it a ...

Makes about 1 1/4 to 1 1/2 cups pickles. Note: These crisp and spicy pickles will enliven burgers, salads and tacos. Though they are ready to eat immediately, they'll taste even better next day. These ...