1. In a large pot, melt the butter over medium heat. Add the shallots and the celery and sauté for about 4 minutes, until ...

No need to wait for a Jewish high holiday to enjoy this hearty potato and parsnip kugel from Coterie member Phoebe Lapine. It’s gluten-free, Paleo and Whole 30-friendly and goes down easy on any ...

Give your dinner a delicious boost with our potato gratin with pasnips. Discover not only why it is so yummy, but how to make ...

Combine the parsnips, 1 cup milk and the sugar in a 4-quart saucepan. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook, stirring occasionally for 20 minutes, or until the ...

These days, when you see Adam Perry Lang cooking, you’re more likely to see him inside a weather system of barbecue smoke on Jimmy Kimmel’s backlot than you are basting a roasting turkey with a Home ...

Just because the holidays are over doesn’t mean you’ve given up baking or that you’ve stopped craving nutmeg. Probably quite the opposite: You’re having gingerbread dreams, even if they’re hampered by ...

Instructions: Preheat the oven to 350 degrees. Peel the carrots and parsnips and cut them into 4-inch-long, ½-inch-thick matchsticks. Toss with oil, salt, black pepper, turmeric and ajwain and lay ...

Parsnips were a household staple for decades until potatoes proved themselves a worthy replacement. Here's why this root ...

Serve wedges of nut roast with cranberry chutney - Haarala Hamilton With quinoa for fluffiness and a caramelised top, this nut roast has the wow factor. The recipe is from Valerie Berry, who does the ...

One September, a friend gave me a ginormous zucchini from his garden. In this country, cooks typically make zucchini bread with such beasts, or just stow them on the counter until the squash is tossed ...