Parsnip and onion pancakes
Do you know that a version of these parsnip fritters was served at a Thanksgiving dinner at the White House back in the late 1800s?…
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Parsnip puree with fried sage and walnuts
More parsnip goodness coming your way before the weekend. This dish is homey, savory, and tastes like it has a lot of butter in…
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Parsnip chips with three dips
You voted and parsnips are the ingredient of the month for November! Parsnips are a root vegetable and a close relative of carrots. They may…
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Ingredient of the month: voting is open!
There will be one more lovely leek recipe to finish off the month, but let’s get voting for November’s ingredient!
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Ingredient of the month: leeks
In a bit of a surprising development, but a pleasant one at that, leeks won the poll for the October ingredient of the month. Tomorrow…
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Roasted pumpkin a.k.a. butternut squash
Squash here is called pumpkin, for some reason, or at least that’s how you need to ask for it at the market. Not that people…
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Spaghetti squash gone rogue
While flitting and flying all over the city, in anticipation of my departure for almost 3 weeks – I haven’t been away for this long…
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Squash slaw
The sun is still shining, though perhaps a little less brightly, and lights are turning on a little earlier around town. Change is in the…
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Butternut squash and dolcelatte pizza
It is definitely ‘fall-like,’ as the weather people put it, this week. When I think of essential fall flavors I think of baked apples, pumpkin,…
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Ingredient of the month: squash!
You voted and squash is September’s ingredient – an excellent choice for the season, bright, flavorful, and comforting. I know what I am making next…
