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 ...

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

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 ...

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 ...

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 ...

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 ...