A Provençal barigoule is almost always applied to artichokes, but why limit yourself? Nutty-sweet Brussels sprouts take beautifully to the wine-lemon broth.

Russian borscht went upscale in the Borscht Horseradish Terrine. Here, the leftovers are transformed into a soup that stays true to the ingredient’s central European vibe....

The leftover Savoy cabbage from our Winter Minestrone makes a quick and easy side dish when thinly sliced and sautéed with scallions and garlic.

Classic stuffed cabbage is a time-consuming endeavor. This unorthodox version, which uses dried cranberries and a combination of beef and pork, is much easier.

Instead of the often-leaden, mayo-heavy supermarket slaw, why not try this wonderfully crisp version?

Fresh radishes add color and crunch to this slightly sweet vinaigrette-based slaw.

If you haven’t thought of duck as comfort food before, this will change your mind. Pasta, confit duck, and Savoy cabbage become the perfect cool-weather dinner—rich and succulent without seeming heavy. If you haven’t had confit duck...

This recipe for colcannon is thought to have come to the New World in the 1800s, carried by the great waves of Irish immigration.