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 ...

It's a stir-fry dish they call unexpected and out of this world! Bruce Weinstein and Mark Scarbrough, co-authors of nearly 40 cookbooks joined us to share a recipe from “Vegetarian Dinner Parties”.

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 ...

You have to become a little crafty at this time of year about getting vegetables onto the table in ways that still feel interesting. In many places, the cold has settled in, farmers’ market offerings ...

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With only five ingredients (plus one optional) and a super short cook time, this is an amazing option for any fall weeknight. Conversely, make a big batch and then enjoy it throughout the week. No ...

If you've ever spotted cream-colored carrots at the grocery store, there's a good chance you've actually found parsnips. This root vegetable looks similar to carrots in shape and size but is quite ...

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