Braising is my favorite preparation for parsnips, because it really brings out all the flavors this oft-forgotten root has to offer: delicate sweetness, earthiness and just a hint of minerality. Cara caras, one of the many types of heirloom citrus that become blessedly available in the winter months, are a perfect partner to parsnips. But if you can’t find them, regular navel oranges will work just as well. Read More
Here’s a recipe for a hearty winter side dish. I just made this for my family for Christmas, and it seemed to go over well. I know there are folks in some quarters who are sick of kale’s moment in the culinary sun, but I’ve been cooking it for years, and I will keep cooking it, because the stuff is delicious. That said, feel free to substitute any hearty green:... Read More
This recipe requires some patience and planning, because the gnudi take three days to make. Before you run for the hills, I should clarify: The gnudi take about 10 minutes to make – they’re really easy – but three days before they’re ready to use. So plan ahead, and your foresightedness will be rewarded. In case you’re asking yourself what in the world a gnudi is, a quick explanation... Read More
