Parsnips aren't the most welcoming vegetable -- after all, they look like carrots after an attack by Bunnicula! But strip away that winter-toughed peel and you're left with a white vegetable that's gently sweet and almost honey-like when cooked.
Whether you're looking to feed a crowd or just cook up some comfort food, Gena offers her tips on vegan casseroles for every occasion, with a recipe for Vegan Lentil Shepherd’s Pie with Parsnip and Potato Mash.
Weeknight cooking, inspired by Bugs Bunny? Jenny explains.
Start the week on a high note with a dinner hearty enough to keep you going strong all week.
It was a day of imaginary cooking, real cooking, and great food in the test kitchen on Tuesday, prepping photographs that you'll be seeing on the site in the coming days and weeks. We couldn't pick just three photos today, so we grouped them into three categories -- as always, you can find more of what we're up to on Instagram @food52!
Merrill's dives head-first into the world of baby food -- homemade, of course.
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. We ate basically everything this week, celebrating the best of summer's bounty. (Does birthday cake count as summer bounty? Let's cheat and say it does.) What have you been eating?
This is the fourteenth in our biweekly series from Amy Pennington – urban farmer, founder of GoGo Green Garden, and author of Urban Pantry and Apartment Gardening – on how to start growing your own food, no matter how tiny your garden-to-be is. Today: Amy shows us how to harvest plants from root to stem. Don't stop at eating fruits and vegetables -- eat pea vines, squash blossoms, and even tomato leaves!
Turn summer's bounty of vegetables into appetizers, snacks, cocktail garnishes, and burger toppings.
If you've ever emptied the contents of your crisper into a batch of grains to make an odds and ends salad, well, Amanda is right there with you. Here's the latest look into Walker's and Addie's lunch: "I picked up a piece of tuna at the Greenmarket and poached it in oil with garlic, thyme and sage -- and then made a "refrigerator" rice salad with it, adding bits of things I had hanging around. Jasmine rice, capers, pickled ramps, kalamata olives, celery, Russian red kale, and lemon juice. The carrot sticks are for a little crunch. And the mango is the Rum-Spiked Roasted Caramelized Mango leftover from our photo shoot."
Today: Tom muses on the raw materials of the kitchen and why he cooks over a plate of Ham-Cured Goose Legs with Butter-Poached Peas and Carrots. Just the other day, my dad was leaning against the fence watching the chickens do what chickens do while I knelt nearby, weeding some rogue arugula out from around the grapes. All the while, we engaged in a round of small talk. Soon enough, the conversation turned to the chickens.
It looks like both Amanda and Merrill are fans of lemon vinaigrette these days (A for her kids and M for weeknight meals with her husband -- Clara's still too small for such things). Here, Amanda explains how she actually prefers salads to sandwiches for Walker's and Addie's lunch: "I'm trying to make my kids more all-in-one salads like this tuna couscous salad. They're easy for my kids to eat -- actually easier than a sandwich -- and you can pile in lots of good flavors. Here, I blended oil-packed tuna, Israeli couscous, haricots verts, olives, capers, sliced baby garlic, and a lemon vinaigrette. Then for some crunch, I packed a few carrot sticks. And for a treat, a slice of City Bakery's mammoth chocolate chip cookies." What's in your lunchbox?
Winter vegetables get to pretend it's springtime.
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