Frieda's Specialty Produce, which supplies produce to local Schnuck's stores, regularly sends me press releases about unusual fruits and vegetables. They're usually interesting, so I tend to post them ...

We all have go-to vegetables we always purchase at the market, but there is a world of produce out there to explore. One delicious but quite mysterious vegetable is the sunchoke. If you're now asking, ...

One of my favorite indigenous vegetables that is harvested in the fall, sunchokes are the tuber of a wild sunflower variety. They have a long history of being foraged, farmed and eaten by the ...

2. Boil sunchokes for five to 10 minutes until soft, like you would cook a potato. Remove sunchokes from water and slice in half. 3. Scoop out the meat of the sunchoke without damaging the skin. Place ...

Knobby and gnarly as gingerroot, the sunchoke belongs in the “ugly food” category. Yet, the earthy, sweet and nutty flavor profile and potato-like texture of this tuber makes it fun to cook with, ...

Zest entire grapefruit into a small bowl. Tear parsley leaves from bunch and add to zest. Add sliced almonds. Grate garlic into the bowl with rasp. Season with coarse sea salt and set aside. Remove ...

Sunchoke — also known as Jerusalem artichoke, sun root or earth apple — is an interesting tuber. It looks like ginger but tastes nothing like it; it is not from the city of Jerusalem; nor is it in the ...

If the words Jerusalem artichoke or sunchoke don't mean a thing to you, you probably are not alone. Reminiscent of mild flavors such as nuts, water chestnuts and artichokes, and looking like a fresh ...

SAVANNAH, Ga. (WTOC) - Try incorporating some fresh produce into your next pasta dish! Chef Lucas Cheek with Omni Hilton Head stopped by the Morning Break kitchen to show us how to make tortellini ...

Add Yahoo as a preferred source to see more of our stories on Google. Step out of your comfort zone in the kitchen and learn to make Chef Javier Zuniga's show-stopping twice baked sunchokes! JAVIER ...

Sunchokes, the crunchy, nutty tubers native to North America, are the darling of independent chefs these days. The root vegetable is popping up in soups and salads, as flavorful purées under heady ...

The celebrity chef shares a recipe for the popular dish served at Forgione restaurant in New York City Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly ...