The following recipe is from the September 17th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The unique flavor of turnips is at once sweet and bitter. While they are available year-round,...
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Today's Cook the Book recipe, excerpted from A Platter of Figs by David Tanis, is for Five-Spice Duck Legs with Buttered Turnips and Fried Ginger. Don't be put off by the fussy, fusion-sounding name; David assures that this dish is...
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The last time I had turnips the weather was cold. I was surprised by how great a turnip could taste; they warmed my insides and made me real happy. It's for that reason that I still associate them with the...
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This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on turnips. —Ed Levine...
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It wasn’t until recently that I realized the term "risotto" could be applied to all sorts of dishes that didn’t have an ounce of rice involved. It’s a liberating idea in theory, but one I haven’t really followed through with...
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This week's Cook the Book entry, How to Pick a Peach by Russ Parsons, is all about where the foods in the produce aisle come from, when they're at their best, and how to pick a prime example of whatever...
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