We're fans of the sunchoke, and we're diving into all you need to know about them, including how to pick, prep, cook, and eat sunchokes in fun and exciting ways. Emilie Symons, chef-instructor of ...

Sautéed sunchokes are crisp on the outside and soft, without being mushy, on the inside, like a potato but with a sweeter flavor. like to pair this simple winter root vegetable with a bright ...

Scrub the sunchokes and carefully peel the outer skin. Slice them thinly and store in ice water. Melt the butter in a heavy-bottomed saucepan over medium heat. Add the garlic and shallots and ...

A personal favorite of the evening was from the previous champion Sweet Jane cocktail bar in Bay Shore, which prepared a ...

Scrub the sunchokes and carefully peel the outer skin. Slice them thinly and store in ice water. Melt the butter in a heavy-bottomed saucepan over medium heat. Add the garlic and shallots and ...