With a golden, crunchy garlic bread topping, this dish gives cabbage the glory it deserves. Enjoy hot as a substantial veggie main on its own or served alongside roasted or grilled sausages. Braised ...

Place everything from the package of corned beef including juices into a pot of water with the corned beef. Add water so the corned beef is covered by about two inches. Bring to a boil and skim off ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Bring on the luck of the Irish with these savory handpies, filled with lamb that's been cooked with thyme, rosemary, and sage until fall-apart tender. Each pie is like a self-contained, handheld ...

This hearty peasant dish originated on the island of Sardinia. Its crisp golden topping and layers of toasted bread make it more like a gratinated stew than a soup. Stew or soup, it makes a perfect ...

Getting your Trinity Audio player ready... Ribollita, literally, “re-boiled,” is a hearty Tuscan soup that ensures that nothing goes to waste. Chef Maxwell Morrow at Parisi’s new underground space, ...

Sliders and baked potatoes? Sounds like a winning combo to us! CCNB Golf Club is holding a Sliders & Baked Potato Buffet from 5 to 8 p.m. Wednesday, March 22 at 585 Slocum Road, Dartmouth. For $25 the ...