Tuscany’s a long way from Terlingua, but Maremma chef Cesare Casella’s Tuscan chili could bring together any Texans and Cincinnatians who show up at your Super Bowl party.

This time of year, the Greenmarket teems with swollen tubers and gnarly, elongated roots, like the fresh horseradish that can be found all winter at the Paffenroth stand.

Although the decidedly plebeian cabbage plays an integral summer role—what would a backyard barbecue be without coleslaw, or a July 4 hot dog minus sauerkraut?—its hardiness makes it a cold-weather staple wherever it grows.

It’s funny to think that back in Colonial days, eels were as popular with the locals as three-cornered hats and buckle shoes.

Winter greens, or "cooking greens," have their own assertive allure - not to mention an abundance of vitamins, minerals, and fiber.

A late bloomer and a bit of a recluse, the Northern Spy is considered a winter apple, ready for picking in October or November.

High in sugar, low in calories; what's not to love about beets?

Mild-flavored and stringy, spaghetti squash is often sauced like pasta, and chestnuts are best known locally in their Christmastime street-cart garb.

If cauliflower is nothing but cabbage with a college education, as Mark Twain once said, then is orange cauliflower just cabbage that went down to Ft. Lauderdale for spring break and came back with a funny tan?

Like dandelion greens and zucchini blossoms, black kale (cavolo nero) is one of those old-time veggies once categorized as peasant fare and now, of course, all the rage among today’s sophisticated Italophile foodies.