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Parsnips

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Top Parsnips Articles

Displaying items 56-66
  • Smooth and sophisticated shades of pale

    TINY pearl onions, pale and round and almost as iridescent as their namesakes. The layered ivory of cipollini, braised to a melting tenderness. Miniature white parsnips and fingerling potatoes, roasted in their light matte coats. The absence of color,...
  • The Restaurant at the Getty in L.A.

    The Restaurant at the Getty in L.A.
    My mother has a thing for the Getty. She loves to get together a few of her friends and any relatives she can cajole and head up there for an afternoon. She doesn't spend all that much time inside the museum, mind you, usually just enough to pop in and...
  • Recipe: Roasted baby parsnips

    Total time: 1 hour Servings: 6 to 8 Note: From Donna Deane 1 1/2 pounds baby parsnips, peeled; root ends trimmed 2 tablespoons thyme leaves 1 tablespoon chopped marjoram leaves 3 tablespoons olive oil Salt Freshly ground white pepper 1. Heat...
  • Thanksgiving, for here or to go

    Thanksgiving, for here or to go
    Takeout At most of the following establishments you'll receive a par-cooked turkey that will require about an hour or two in the oven when you get it home. Some, such as Sapphire and Blue on Blue, are also serving Thanksgiving dinner in the restaurant --...
  • Minestra of root vegetables

    Total time: About 2 hours Servings: 8 2 leeks 2 tablespoons butter 1 onion, coarsely chopped 2 carrots, coarsely chopped 2 parsnips, coarsely chopped 1 rutabaga, coarsely chopped 3 cloves garlic, minced 2 big sprigs fresh thyme 1 bay leaf...
  • Alfresco in the canyon, it all comes together

    Alfresco in the canyon, it all comes together
    HALFWAY through a bright, breeze-driven November morning, in the open kitchen of a high-ceilinged wooden house in Topanga, about five miles inland and up the Santa Monica Mountains from the Pacific Ocean, chef Christian Shaffer stands at the stove...
  • Recipe: Wild rice 'stuffing'

    Recipe: Wild rice 'stuffing'
    Total time: 1 hour, 20 minutes Servings: 16 Note: From Christian Shaffer. 1/4 cup blanched hazelnuts 10 ounces (1 1/2 cups) wild rice 1 small onion, sliced 1 parsnip, peeled, roughly chopped 2 3/4 teaspoons kosher salt, divided 1 small...
  • Recipe: Roast heritage turkey

    Recipe: Roast heritage turkey
    Total time: 3 hours, 20 minutes, plus overnight standing time Servings: 12 to 16 Note: From Christian Shaffer, chef-owner of Auberge at Ojai and Avenue in Manhattan Beach. A free-range turkey may be substituted for the heritage turkey. 2 cups plus 1...
  • Winter root vegetable pot pie with spicy cress salad

    Total time: About 2 hours Servings: 4 Note: From executive chef Samir Mohajer at Rustic Canyon Wine Bar and Seasonal Kitchen. This recipe calls for casserole dishes that are about 5 inches in diameter with a 2-cup capacity; each will serve two. You...
  • Comfort by the bowlful

    AND now we enter the soup season. In the face of such recent challenges as being buffeted by freezing temperatures, battling the flu or simply recovering from the lingering effects of holiday overeating, there is nothing quite so restorative as a bowl...
  • May 20 - Chef Ryan Hutmacher

    May 20 - Chef Ryan Hutmacher
    Centered Chef Food Studios 1715 W. Chicago Ave. Chicago (312) 226-CHEF office (312) 265-6448 fax www.centeredchef.com Grilled Crouton Ensalada Ingredients Dressing 1/4 cup freshly-squeezed lemon juice 1/4 cup olive oil 1/4 cup grated Manchego cheese...