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 ...

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 ...

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 ...

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, ...

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 ...

When I conjure inspiration for a meatless antipasti spread, I think of hearty starches that give hungry carnivores like me something to work with. The Jerusalem artichoke, also known as the sunchoke, ...

Bring lentils, stock and kombu to a boil and reduce to a simmer. (Kombu or kelp reduces the gas effects of legumes.) When lentils are at the al dente’ stage, turn it off and add a ¼ tsp of salt, cover ...

There are plenty of edible foods to find in the wild all year round. Winter and fall bring wild grapes, watercress, garlic mustard and tree needles and twigs for tea steeping. Spring and summer are ...