In Asian cuisine, the white turnip frequents stir-fries, hot pots, or kimchi. If you’re looking for a crunchy option that just won’t quit, jicama is another root vegetable always up for the role.

And don't limit yourself to sliced cucumbers. F&W's guide to pickled vegetables includes creative recipes such as turnip kimchi, homemade sauerkraut, jicama pickles and more.

Jeonju, in north Jeolla province, is so famed for its food that it’s designated a UNESCO City of Gastronomy, serving subtle ...

Once it is flowering, wild turnip is a tall, competitive annual weed, capable of causing large reductions in crop yields due to competition for light, nutrients and water. Unlike many of the annual ...

Only one week remains of Food Network's "Last Bite Hotel" and Oklahoma City's Kevin Lee is still in the running to win it all ...

Early-crop turnips are in season from April to July; main-crop turnips from August to March. Look for turnips with smooth, undamaged skin and without brown spots, holes or spongey patches.

They're texture bombs loaded up with whack-you-in-the-mouth flavor, like the meaty eel and dried turnip kimchi or the crunchy chicken skin topped with smooth-as-butter squid tartare. The wine list ...

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 ...

Joanne Lee, executive chef of the Arisun group of restaurants, shares a traditional family recipe for kimchi which has been passed down from her mother. Credit: Tammi Kwok ...

Spoon the kimchi under the skin, pushing it all the way over the breasts, thighs and drumsticks, until evenly distributed. Put the chicken in the roasting tray, skin-side up, cover with foil and ...