Yes, you can juice fresh mint leaves in a juice extractor. Mint and lime add a bright flavor to this kale and parsnip drink. More

Last night I was trying to explain to a friend how much I enjoyed this one recipe from Stephanie Izard's new cookbook, Girl in the Kitchen. Turns out I was preaching the choir, as we had both apparently purchased the book, looked through the whole thing, and decided to try this exact same recipe. More

Frequently overshadowed by more colorful produce, the humble parsnip deserves more props than it often receives. The slender, goldenish root vegetable possesses the sweetness of a carrot and a slight starchiness that suggests a potato, all while packing a nice little nutritional punch. A good source of potassium, parsnips are also high in fiber, as well as vitamins C and K. They're much easier to peel than rutabagas, too. So there's that. More

Western cultures since the Roman Empire have known that parsnips have delicious applications well beyond the standard purées and braises. We seem to have forgotten recently how versatile they are. One bite of this earthy, perfectly spiced parsnip cake, and you'll remember. More

[Photographs: Nick Kindelsperger] This is loosely adapted from a Babbo recipe I found on Epicurious, and by "loosely" I mean I changed three of the five ingredients listed—salt, pepper, and Parmesan weren't on the official list. The recipe calls for... More