In early spring, when it’s still cool enough to blast the oven, I make big batches of crisp, chewy, caramelized, amazingly satisfying parsnip fries.
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Spring Delight: Parsnip Fries
Spring is parsnip season, the spicy-sweet root vegetable that looks like a plump pale yellow carrot. My favorite way to cook them is to cut them into sticks, slick them with olive oil or melted butter and roasted them to make Parsnip Fries. I learned the dead-simple technique from Anne Disrude, one of the best cooks…
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salty-sweet chocolate chip cookie for easter and…
I met New York City Baker Katherine Yang at a book party for Canal House Cooks Every Day, one of our favorite cookbooks. Co-author Christopher Hirscheimer described Katherine as having created one of the best chocolate chip cookies EVER: crisp, at once salty and sweet. Katherine is the creator of Gigi Blue a by-order seriously bakery, where…
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