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 ...

Preheat the oven to 375°. On a baking sheet, toss the sunchokes, oil, thyme sprigs and garlic and season with salt. Roast for about 1 hour, stirring occasionally, until golden and tender. Discard the ...

Here’s how to make a simple and tasty roasted salmon dish for dinner using sunchokes, courtesy of Fernando Darin, executive chef of Ray’s and Stark Bar in Los Angeles, California.

Sunchokes are one of those rare, easy-keeping winter foods that are fairly light and great almost any way you prepare them. I’ve seen them roasted, fried (as chips, fries and diced candied nuggets) ...

Chef Michael Moffatt shares his recipe for Arctic char on D is for Dinner this week Michael Moffatt, the executive chef at Beckta, Play and Gezellig, shares his recipe for sumac-cured Arctic char on ...

Knobby and gnarly as gingerroot, the sunchoke belongs in the “ugly food” category. Yet, the earthy, sweet and nutty flavor profile and potato-like texture of this tuber makes it fun to cook with, ...

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, ...

Chef Edward Lee takes Audrina Patridge around South Korea to experience some of the country's best cuisine. Watch it all on 1st Look this Saturday after Saturday Night Live on NBC and learn how to ...

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 ...

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 ...