Use our basic kimchi recipe to make fried rice, hot dogs, pancakes, cocktails, braises — basically any dish — even better. Kelly is a food editor and writer whose work has appeared across ...

Parsnips are in season from October to March, but are usually reckoned to be best after the first frost. For the best flavour, look for parsnips about the size of a large carrot, with firm ...

This delicious parsnip and apple soup perfectly combines tangy cooking apples and the sweetness from parsnips. A wonderfully smooth soup. Each serving provides 202kcal, 3.5g protein, 26g ...

Kimchi’s place as a uniquely Korean dish is being threatened by China’s exploding exports of the spicy dish Featured at every meal, kimchi is consumed daily by 95 percent of Koreans—2 million tons ...

GANGNEUNG, South Korea, Sept 3 (Reuters) - South Korea's famous kimchi is falling victim to climate change, with scientists, farmers and manufacturers saying the quality and quantity of the napa ...

Parsnips, while belonging to the same vegetable family as potatoes, require a different approach when it comes to prolonging their shelf life. Freshly harvested parsnips can last for two to three ...

Parsnips will see you through from breakfast to dinner, and can even make a special dessert. They can be a low-cost option ...

South Korea’s famous kimchi is falling victim to climate change, with scientists, farmers and manufacturers saying the quality and quantity of the napa cabbage that is pickled to make the ubiquitous ...

About 1,000 people in South Korea are suffering from food poisoning linked to kimchi contaminated with norovirus. Officials in Namwon City, in the south-west of the country, announced on Friday ...

Wild parsnip is part of the carrot, celery, and parsley family known as Umbelliferae or Apiaceae, meaning the underside of ...

STORY: The spicy, tangy side dish called kimchi - a foundation of Korean food culture is succumbing to climate change in its homeland. South Korean scientists, farmers, and manufacturers say they ...