Laura Russell


Laura B. Russell is a food writer and recipe developer based in Portland, Oregon. She is the author of Brassicas: Cooking the World’s Healthiest Vegetables (Ten Speed Press 2014) and The Gluten-Free Asian Kitchen (Celestial Arts 2011) as well as an Oregonian FoodDay columnist.

Find Laura at, on Twitter @laurabrussell, or Facebook Laura B. Russell.

Brassica passion: 5 delicious brassica recipes
It’s time to give these captivating vegetables, including broccoli, cauliflower, collard greens, and more, an image makeover.
Foods and flavors that complement brassicas
These ingredients mate well with most brassica family members.
Romanesco Summer Salad
Although vibrant, lime-green Romanesco (sometimes called broccoli Romanesco or Romanesco cauliflower) looks like the love child of cauliflower and broccoli, it is closer to cauliflower in terms of taste and how it is used.
Roasted Broccolini with Winey Mushrooms
The broccolini tastes great at room temperature, so you can cook it ahead of time, or you can make the mushroom sauce while the vegetables are roasting.
Quick Collards Sauté
Serve a mound of these collards topped with an over-easy egg for breakfast. This sauté works equally well with other greens, such as kale or kohlrabi greens.
Grilled Baby Bok Choy with Miso Butter
Separate the leaves from the stalks and use them raw in a salad that wilts under the heat of the grilled stalks.
Mizuna Salad with Cumin-Roasted Cauliflower
You get a double dose of brassicas in this North African–inspired salad.
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