Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

EVEN at this time of year, when the produce aisles are not exactly crammed with color and variety, the turnip is easy to overlook. At first glance, it seems so plain it’s easy to hurry past without a ...

There is no better way to start off the new year than with a new resolution, but one that is fun to fulfill. Here is an idea in which it would be wonderful to have your participation. We all have ...

These delicate little white Japanese turnips have become a fixture at farmers markets from New York to California to here in Houston. These days, there is a mountain of them at the prolific Plant It ...

The Hakurei, or Tokyo, turnip is a Japanese variety that’s crisp, juicy, and delicious raw, as anyone who’s recently cadged a sample at the Keith’s Farm stand can attest. They work wonderfully in ...

Today’s lesson? When you’ve got turnips, purple topped or white, just smash, roast, or sliver them. Results will earn you raves and praise. Back by popular demand is Chef Daniel Holzman’s smashed ...

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 ...