Preheat the oven to 425°. In a bowl, whisk the vinegar with the mustard, scallion, parsley and 1/4 cup of the olive oil. Season the vinaigrette with salt and pepper. Heat a rimmed baking sheet in the ...

Turnips get a bad rap. People have flashbacks to watery mash cooked by an elderly aunt that tasted both dismally bland and harshly sharp. I shudder to recall the stuff, and the scarring flavor left me ...

Yields 8 servings. Recipe is by Teresa B. Day. 1 tablespoon olive oil 2 pounds flounder filets ¼ cup butter, melted 1 tablespoon herbs de Provence 2 tablespoons lemon juice 1. Heat oven to 450 F.

Roasted winter vegetables are so deliciously crunchy, salty, sweetly caramelized and tender, they (almost) feel like a guilty ...

Instructions: Preheat the oven to 325 degrees. Wash and trim the turnips. Combine with 2 tablespoons of olive oil, kosher salt, amchur, black pepper and cardamom. Spread on a baking sheet and cover ...

A colossal pile of turnips next to an expectantly placed peeler is enough to dampen anyone's day. But did you know this laborious task is actually optional? The skin is edible and doesn't negatively ...

Marcelle's mother made this, and Marcelle always makes it during hunting season. (Of course you can make it with domestic duck, too.)Makes 4 servings 4 teals or 2 mallards or pintail ducks 3 cloves ...

Roasted winter vegetables are so deliciously crunchy, salty, sweetly caramelized and tender, they (almost) feel like a guilty pleasure. But I can assure you, the only downside to eating a whole batch ...