“Chicken and parsnips” — Roasted parsnips, green garlic, capers and chicken skin “chips” (essentially deep-fried chicken skin seasoned with salt and pepper), lightly dressed with lemon juice
I am so lucky to live in a city with a farmer’s market that’s open four days out of the week, 52 weeks a year. You might think that a […]
30 days from now is the spring solstice. That’s what I tell myself deep down to maintain my sanity, even as I yearn for the first breath of spring.
Parsnips are the red-headed stepchild of winter root vegetables. Although they resemble carrots, they are paler and have a sweeter taste, especially when cooked. Parsnips can be boiled, roasted or […]