Root vegetables are a staple of winter cooking, and the turnip is one of my favorites. The ones you’re likely to find at the grocery store are purple-top turnips with white flesh that grow sharper and ...

Getting your Trinity Audio player ready... PICKLED TURNIPS Makes about 4 pints 1 beet 2 cups red wine vinegar 4 cups water 1/4 cup salt 1/4 cup sugar 4 cloves garlic 1 1/2 teaspoons allspice 1 1/2 ...

This brine can be used for any crunchy vegetable (carrots, fennel, etc.), but the combination of turnips and caraway is particularly lovely. Add a peeled, sliced beet to the mixture, if you’d like ...

One of the first things you learn when you join a Community Supported Agriculture farm is how little you know. Growing up I thought I knew what foods I liked or didn’t like, how to cook chicken and ...

Millennia before Louis Pasteur discovered the bacteria-killing process known as pasteurization, our ravenous forbears found that foods lasted longer if they were treated to various procedures. Before ...

This article originally appeared on The Nosher. Pink pickled turnips are a fixture of Middle Eastern cuisine, and it’s hard to find a restaurant shawarma plate without them. Their rose-like magenta ...

Once upon a time, in exotic lands far away, our grandmothers and great grandmothers fed their families according to the seasons. The rhythm of life for the Jews of the Middle East and North Africa was ...

6 bunches baby white turnips, cleaned and quartered (3-5 turnips in a bunch) 1. Preheat oven to 350 degrees. Cut off the beet’s top and bottom, and place it in a pan with about 1/2 inch water. Cover ...

1. Preheat oven to 350 degrees. Cut off the beet’s top and bottom, and place it in a pan with about 1/2 inch water. Cover pan with foil and roast until the beet is easily pierced with a knife, about 1 ...