December 6, 2012
1 PARSNIPS This close cousin to carrots has a sweet, nutty flavor and a more nutritious punch, lots of vitamin K and 7 grams of fiber to boot. 2 DATES They may look ugly, but dates, especially Medjools, are one of the sweetest, most satisfying fruits. They contain calcium, sulfur, iron, potassium and magnesium. 3 STAR FRUIT A tropical, juicy fruit packed with vitamin C and a slimming 30 calories a serving. Give this good source of fiber a try as a garnish in your next fruit salad.
February 2, 2012
This sturdy, streamlined ricer rests on the side of a mixing bowl as you easily press fruits and veggies, such as potatoes, carrots, parsnips, apples, into perfect purees. - Ashley Primis OXO potato ricer, $19.99 at oxo.com.
October 21, 2010 |
It was high time, I was notified over the weekend, to just cook the darn rabbit. He was taking up valuable freezer space, burrowed between the split-top hot dog buns and the stewed heirloom tomatoes of September. The rabbit was a Vermonter, purchased on our summer visit to West Glover. He was pink through the Cryovac; and as hard as tombstone granite. And he wasn't going easy into that pot. First, he set off a foraging expedition. Then he instigated a series of encounters that, in retrospect, appeared aimed at seasoning the cook, if not necessarily the cooked.
September 23, 2007 |
PRINCETON - The creation of the Griggstown Quail Farm's blue-ribbon chicken potpie is a painstaking, three-day affair involving (on Day One) the roasting of hundreds of pounds of the farm's larger, fresh-killed chickens, (Day Two) the roasting of big trays of vegetables, including cremini mushrooms, fennel and spicy parsnips, and (Day Three) the assembly, for which a house-made chicken stock and two types of dough - a pliant bottom crust and buttery puff pastry - have been made and reserved.
November 9, 2006 |
Beef and parsnips are a surefire comfort- food combo that can be cooked fairly quickly if the roots are chopped. The rich flavor of the parsnips means you can bypass the butter or sour cream you might use on potatoes. And it can all be done in about half an hour. The recipe comes from In Great Taste: Fresh, Simple Recipes for Eating and Living Well (Rodale; $29.95), written by Evelyn H. Lauder to benefit the Breast Cancer Research Foundation, which she founded. Beef Tenderloin With Parsnip Mash Makes 4 servings 10 medium parsnips Pinch of kosher salt 1/2 cup nonfat (skim)
March 2, 2006 |
What's crunchy like a carrot, but not eaten raw? Not as sweet as its cousin, the rutabaga; not as starchy as its pal, the potato? Need another hint? It's black on the outside, white on the inside, and in recent months it's been showing up on all of the best menus in town. Martin Hamann, chef at the Four Seasons' Fountain Restaurant, even calls it the vegetable of the year. We're talking about salsify. And it's the new black. Also known as oyster plant or goat's beard (in Latin, Tragopogon porrifolius)
April 3, 1994 |
The Easter ham and the Thanksgiving turkey have little in common nutritionally, but from the gastronomic point of view they have one great, overriding similarity: Both are much more interesting as leftovers than in the original. Ham, especially, is hard to take as a mighty slab, but wonderful used as a seasoning. From the chunks that go with the pasta and peas to the hambone in the bean soup, just a little bit is enough to say to the tastebuds: meat in here, full meal. No other protein except maybe cheese has a wider range of comfortable companions.
March 17, 1993 |
There's a strong possibility that the price of a head of lettuce could go as high as $2, as a result of recent floods in southwestern Arizona that damaged more that 20,000 acres of cropland. Because Arizona is a main winter supply source, lettuce prices have been skyocketing and probably will continue to do so until early-spring lettuce from California arrives in the markets. You can avoid the high prices and at the same time easily achieve the "strive for 5" servings of fresh produce recommended by health experts by picking up on a variety of other vegetables and fruits.
November 18, 1992 |
Thanksgiving always seems to be upon us before we get the chance to really plan it. So we end up eating convenience items such as instant mashed potatoes, boxed stuffing, prepared cranberry relishes and frozen pumpkin pie. This year, let's go back to the roots, the earthy staples, of a sublime Thanksgiving feast: The homey comfort of mashed potatoes with a touch of sweet butter. The nutty flavor of dressing with a wisp of sage to scent the kitchen. Tart and tannic cranberries in many different forms.
March 20, 1991 |
Parents sometimes warn their children that if they don't eat their vegetables, there will be no dessert. With The Essential Root Vegetable Cookbook (Clarkson Potter, $22.50), such admonitions become unnecessary. The recipes from this cookbook not only raise root vegetables to tempting main and side dishes, but show how to use them to make delicious desserts and snacks. Nearly 200 easy-to-follow recipes, from a custard dessert pudding made with carrots, to a tangy and smoky dish of barbecued potatoes in a garlic marinade, become the perfect accents to most any meal.