“This is a melange, a flavor mix, a stack of edible Legos. Vegetal + salty succulence + herby crisp + herby tender,” writes Hugh Acheson in his new cookbook, “The Broad Fork.” ”When you cook you have ...

The Instructor: Chef Cole KraftThe School: Le Cordon Bleu College of Culinary ArtsThe Dish: Parsnip and Fennel Puree with sautéed Kale 8 ea. parsnips2 ea. fennel bulbs, hearts removed, stalks removed3 ...

Finely grate your beetroot, dice your tomatoes and golden shallots. Place all ingredients into a saucepan and cook on a medium heat stirring regularly until liquid is gone. (you can substitute 30gm of ...

The Green Table Founder Mary Cleaver shares this Seasonal Favorite Dec 18, 2008 — -- A seasonal favorite for many people during the cold winter season, parsnips can be baked, blanched, sautéed or ...

As the weather grows cooler, the root vegetables of winter are starting to sweeten. As the weather grows cooler, the root vegetables of winter are starting to sweeten. How to describe that ineffable ...

The parsnip, which is related to both the carrot and celery root, looks pale and sometimes a bit straggly, but its homely appearance masks an elegant, intense, herbal sweetness. Scoop up a pound or ...

Preheat large, nonstick sauté pan on medium 2–3 minutes. Peel carrots and parsnips; chop both into 1-inch pieces. Chop dates and oregano. Squeeze lemon for juice (2 tablespoons). Place oil in pan, ...

Aaron Bashy, chef-owner of The Minnow in Brooklyn, follows the seasons with his menus, and he like to add a flavor punch with global accents. The chef’s couscous-crusted scallops are a good example.

Not many of us would put up with wise cracks about our cooking, but as the executive chef at Cheyenne Mountain Zoo, Beau Green has come to expect it. His job makes him a pretty easy target for ...