Kohlrabi noodles only need to cook for a few minutes to reach an al dente texture, and they can absorb a plethora of flavors.

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Save the larger bulbs for cooking – they can be grilled, mashed, roasted, fried, sauteed, etc – so you can soften the tougher flesh. Kohlrabi’s neutral taste means it’s versatile enough to ...

Most recipes I see call for a julienned kohlrabi in a slaw or salad, and I often see it married to apple. As we enter the peak of summer, when I struggle to find new and interesting takes on slaw ...

While you’re preparing the kohlrabi bulbs, fill a saucepan with salted water and bring to a boil. Cook the kohlrabi slices in the boiling water until slightly tender, about 7-8 minutes.

Kohlrabi tastes a lot like a broccoli stem, but it's milder and sweeter and the texture is crisper. Chef Stephanie Izard of Chicago's Girl & The Goat thinks it's an underappreciated vegetable, so ...

Kohlrabi belongs to the cabbage and broccoli family. It can be prepared and eaten raw or cooked. The leaves are also edible. You could cook them just like spinach/callaloo, only that they would ...