Reserve. For the parsley root: (1) Peel the roots and trim the tops. (2) Cut 3-inch segments from the tips of the roots, place them in a bowl, toss with 1 tablespoon olive oil, and season with salt ...

Root vegetables are synonymous with fall — well, some of them anyway. Carrots, sweet potatoes and beets get the most love and adoration. But what about some dark horses? I’m talking about turnips, ...

Parsley is one of those ingredients cooks take for granted. Few people think of parsley for its flavor. But there is one type of parsley, cultivated especially for its roots, that tastes terrific.

Every time I take a trip to Cleveland’s West Side Market, I come back with new food ideas. The market has baked goods, meat vendors and fresh fish, but my favorite section is the produce corridor, ...

Happy root vegetable season, everyone! That’s right, the root veggies are back at local farmers markets in a big way, just in time for you to begin experimenting with different recipes for your ...

Parsley (Petroselinum crispum) is an easy-care herb from the Mediterranean region that’s closely related to carrots and dill and is prized for its edible leaves and stems. Available in both curly and ...

Although it may look like a parsnip that has seen better days, that is no reason to dismiss the parsley root. Hugue Dufour, chef-partner at M. Wells Dinette, has discovered that it makes a first-rate ...