In 12-inch skillet, cook parsnips covered in a small amount of boiling salt water for 2 minutes. Add carrots and return to boil. Cook 4 minutes more. Drain, set aside. Wipe skillet dry. Heat 3 ...

When I have a recipe and I’m not sure of the results, I make it for a group of people, such as a covered-dish dinner, rationalizing that I could have a taste and everyone else could do the same. If ...

Dried fruit added to a savory main dish is common in many North African and Middle Eastern cuisines, but much less so in ours. Fruit offers a bright note to dinner during our dark New England winters.

In soup pot over medium high heat, add butter, onions, and celery. Cook for about 2 minutes until softened and sweet smelling. Add the parsnips and apples, cook for 2 minutes. Add the chicken broth.

This may seem an unlikely combination, but a fellow journeyman electrician of my husband’s gave him this recipe. When I have a recipe and I’m not sure of the results, I make it for a group of people, ...