A colossal pile of turnips next to an expectantly placed peeler is enough to dampen anyone's day. But did you know this laborious task is actually optional? The skin is edible and doesn't negatively ...

Today’s lesson? When you’ve got turnips, purple topped or white, just smash, roast, or sliver them. Results will earn you raves and praise. Back by popular demand is Chef Daniel Holzman’s smashed ...

In the beautiful region of Puglia, down in southern Italy, the flavors of risotto with turnip greens really really shine.

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 ...

Summertime brings outdoor eating, parties, graduations, Father’s Day and Fourth of July celebrations. I took a trip to Greece about 10 years ago. Kalamata olives, lemons and olive oils were in ...

A most important vegetable, that's what Pliny the Elder said about turnips. Pliny's declaration, even in Ancient Rome, was old news. There's evidence that turnip had been on the menu for 15 centuries ...

Asian salad turnips have tender roots that can be eaten raw or cooked. European storage turnips are the most common turnips in grocery stores and frequently are cooked, but may be eaten raw. Turnip ...