Miso is so hot right now -- here's why you should love it anyway.
Nature's idea of comfort food gets even better.
Here's a rutabaga recipe that actually tastes like rutabagas.
Even if Jack Frost isn’t nipping at your nose yet, you can still enjoy a slice of winter in your kitchen.
Get in touch with your roots.
A vegetarian centerpiece for your Thanksgiving table that doesn't end in -urkey.
Roast root vegetables. Purée. Heat with stock. Add in kale. The result is so good, you'll need no other seasonings -- unless you want them, of course.
On a Monday night, there's nothing wrong with asking for a little help.
Merrill's baby Clara is finally old enough to eat solid foods. Armed with her greenmarket bag, a wooden spoon and a minimal amount of fuss, Merrill steps into the fray. Today: Roasted root vegetables -- a perfect side or snack.
We'll be focusing on more glamorous cold-weather produce in the coming weeks -- citrus, anyone? -- but today it's all about winter's root vegetable workhorses. Turnips and rutabagas are both in the brassica family (along with broccoli and cauliflower, brussels sprouts, cabbage, and more) and are as hardy as root vegetables can be -- although telling them apart can be tricky!
An exotic take on meat and potatoes that we're convinced will please every last person at the table.
The last time we talked about potatoes, Marian Bull helped us figure out how to match recipes to the potatoes that suit them best -- starchy Russets for mashing, waxy red potatoes for salads, and more. Today we're digging underground to learn even more about the potato: we'll talk about how they're actually the stems of the plant, what exactly a potato fruit looks like, and what it really means when their skin turns green after storage.
Winter vegetables get to pretend it's springtime.
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