We may be months and months away from the glorious Summer fruits and vegetables we all love, but we should make the most out of root vegetable season. I'm a huge fan of nutrient and vitamin-rich vegetables like beets, carrots, and rutabagas, so all of these recipes sound amazing to me. Even in the dead of Winter there is so much flavor to celebrate! We've included some classic recipes (like Read more

Every year mashed rutabagas appear on our Thanksgiving table. When I was younger, I wouldn't touch them because I didn't know what they were. But now that I'm older and my palate's matured, I'm a huge fan. Also, the word "rutabaga" is just too fun to say! As it turns out, a rutabaga, known in Europe as a "swede," is a cross between a turnip and a wild cabbage. It's a sweet vegetable with definite Read more

I must admit I'd been seriously dismayed to see peaches and watermelons being replaced by Fall fruits at the farmers market, but once a myriad of different beets caught my eye, the season managed to redeem itself. From the crimson-red garden beet to the pink-and-white striped Chioggia, these root vegetables come in a range of stunning, jewel-toned hues.They add a punch of color — and a sweet, Read more

When the colors of Autumn beg us to return to the golden hues of root vegetables, the first in line to blossom is the beet. From the crimson-red sugar beet to the pink-and-white striped Chioggia, these root vegetables come in a range of stunning, jewel-toned hues. They add a punch of color — and a sweet, mildly buttery flavor when cooked — to just about any course and are at their most tender Read more

Root vegetables have taken, well, root for the time being — at least until days go back to being longer and sunnier. Since these healthy vegetables will be abound all Winter, why not get acquainted with cooking them in different ways? Although they're delicious in lasagna, gratins, and hashes, the most straightforward preparation is to roast them (carrots, parsnips, rutabagas, potatoes, or Read more

For the best Thanksgiving ever, I'm trying a new strategy and letting all of Thanksgiving's star ingredients shine on their own. There won't be any green beans shrouded in mushroom cream or turkey overpowered by Cajun spices. Instead of having a marshmallow-topped sweet potato casserole, I'm highlighting the tubers with honey and seasoning to let their true flavor take over. I could only locate Read more

For Easter this year, I decided that rather than serving my usual glazed ham, I'd opt for another meat that's emblematic of the season: lamb. This Sunday, I'll be making navarin d'agneau printanier, a classic French stew of young lamb with springtime vegetables. With its colorful turned vegetables floating in light broth, and the use of lamb shoulder, fresh peas, and sprigs of chervil, this Read more