Make the parsnip purée: Simmer cream and parsnip until fork-tender on low heat. (Be careful not to scorch the cream.) Purée in blender until smooth. Season with salt to taste. Make the scallops: ...

Holiday dinners are always hectic, and at least for myself, the kitchen is the last place where I want to spend all of my time. That’s why I frequently turn to dishes like this pan seared scallops ...

Chop peeled parsnip roughly and place into a large saucepan. Cover with a generous amount of cold water, add a pinch of salt and place over med-high heat. Simmer for approximately 45 minutes until the ...

In a wide pot over medium-low heat, gently cook the onion until translucent and softened, about 7 minutes. Meanwhile, peel and cut the parsnips crosswise into 1/2-inch coins (you should have about 8 ...

In a mixing bowl, combine the three vinegars, sugar, naturally brewed soy sauce and stir to mix. Prepare a hot sauté pan coated with oil. Season the shrimp with salt and pepper and add to the pan.

This week, Chef Peter Hamme and owner of Stone’s Throw Restaurant in Seymour shows Tina Redwine how to make spring-time recipes. Melt butter in a saucepan over medium heat. Add the parsnips and cook, ...

Don’t know what to do with all those potato peels? Running out of room in your oven for stuffing? Gravy tasting a little flat? Head to our holiday hub, How to Thanksgiving Smarter, Not Harder, for ...

Early spring is a tricky time for meal planning and fresh produce. We haven't yet arrived at spring vegetable season, but everyone is tired of the endless parade of winter squashes and potatoes and ...

Preheat oven to 325 degrees. Heat oil in a braising pan over medium. Season veal shanks with salt and pepper, then dredge in flour. Add shanks to pan and saute until brown on all sides. Remove shanks ...

Add articles to your saved list and come back to them any time. This is an easy one-pot wonder for the weekend, with a thick, hearty sauce and smooth, velvety parsnip puree. It's also a great use of ...

Add articles to your saved list and come back to them any time. These fish cakes are great with just a dollop of aioli or plain mayo, but are really terrific with the sweetness of the parsnips – ...