An easy recipe for Honey-Glazed Roasted Carrots and Parsnips
Author: Molly Stevens
Author: Traci Des Jardins
Pretty much everyone loves a tender, beefy plate of short ribs. We made them even more irresistible with subtle five-spice powder and a bright root-vegetable mash.
Author: Rhoda Boone
Author: Lora Zarubin
Author: Cal Peternell, Chez Panisse Restaurant and Café
This hearty, vegetarian mixed-mushroom ragout (also know as ragù) gets a boost of earthy flavor from umami-packed tomato and miso pastes.
Author: Katherine Sacks
Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and...
Author: Sarah Copeland
Camilla MacPhee, a longtime resident of Souris, Prince Edward Island, fondly remembers when staples like salt beef, salt cod, potatoes, turnips, beets, parsnips, and carrots came entirely from neighboring...
Author: Molly Stevens
Author: Jill Silverman Hough
Author: Cathal Armstrong
Author: Andrew Weil, M.D.
Author: Diane Rossen Worthington
Author: Bon Appétit Test Kitchen
Author: Frank Stitt
With apple cider, Aleppo pepper, and fresh thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.
Author: Anna Stockwell
Author: James Beard
This recipe for roasted parsnips with rosemary is a healthy alternative to French fries.
Author: Rozanne Gold
Author: Julia Child
This is a classic chicken soup recipe, using homemade stock and a whole chicken.
Author: Sharon Lebewohl
An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.
Author: Ted Allen
An easy Potato, Carrot and Parsnip Soup recipe
These savory pies are stuffed with sweet potatoes, parsnips, celery root, and-of course-chicken, for a satisfying, comforting meal.
Author: Art Smith
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Jeanne Thiel Kelley
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you cant find beets or turnips...
Author: Rhoda Boone
Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.
Author: Joan Nathan
Author: Jennifer Iserloh
Author: Molly Stevens
Author: Melissa Roberts