Call it a guilty pleasure or an essential part of your weekly diet—we’re not judging. But there’s something special about hot fries, crisped to perfection, that make these delectable sides so hard to ...

Preheat oven to 425°F. Slice 2 parsnips, lengthwise, into 1/4-inch strips. Slice half a zucchini into 1/4-inch disks. Toss parsnips and zucchini with 2 teaspoons olive oil and salt and arrange in a ...

Winter, according to Miller Union’s Steven Satterfield, is a time to celebrate those often-underappreciated vegetables that people pass over in the market. Parsnips, kohlrabi, and even cabbage get the ...

No need to wait for a Jewish high holiday to enjoy this hearty potato and parsnip kugel from Coterie member Phoebe Lapine. It’s gluten-free, Paleo and Whole 30-friendly and goes down easy on any ...

Oven fries are a great way to alleviate the fat that is added when frying, but often they come out of the oven limp and soggy. Keep your oven fries on the crisp side by tossing them in cornstarch ...

Make 3/4 cup bulgur wheat according to package directions; use 1/4 cup in burgers, saving the rest for lunch on Day 2 and breakfast on Day 3. Eat one burger tonight; store the two remaining black bean ...

Busy evenings call for meals that are quick simple and reliable. Fast air fryer meals make it easier to get food on the table ...

A man has been recreating ancient Roman recipes using a 4th century cookbook, including one which compares to modern-day "French fries and ketchup." Andrew Coletti, a food historian, delves into the ...

I’ve been looking for new culinary inspiration among the year-round stalwarts in the vegetable produce bins. Believe it or not, the homely parsnip gave my cooking the uplift I was looking for.

Low-key and pale (not unlike myself, come wintertime), the parsnip would never presume to inspire the cult-like excitement that folks feel towards, say, ramps, or heirloom tomatoes. But confusing its ...