Baking with Parsnips: Maple Parsnip Scones

My friends and family were in a Facebook thread about the next underrated vegetable that needs to be on menus everywhere. Remember when kale was a star? Kale salad, kale soup, sauteed kale, kale chips. We tossed around suggestions for the next lowly vegetable. A few people mentioned “parsnips”. Wouldn’t you know it—the next day …

Read moreBaking with Parsnips: Maple Parsnip Scones

Versatile Cocoa

Cocoa Pod Poster

It’s Valentine’s Day and it’s time to celebrate the versatility of cocoa. Cocoa for baking For much of my baking life, I never understood why anyone would buy unsweetened baking chocolate squares. Why would you, when the can of Fry’s Premium Cocoa has a clear and simple formula for a substitution? The recipe is still …

Read moreVersatile Cocoa

Fennel and Celery Salad

This salad is just as good the next day. The recipe was inspired by “Winter Salad” in The Provence Cookbook by Patricia Wells. The original recipe includes a thinly sliced Belgian endive, strips of yellow bell pepper and 1/4 cup of crumbled blue cheese; I replaced the Belgian endive with celery. If you want to …

Read moreFennel and Celery Salad