Make the parsnip purée: Simmer cream and parsnip until fork-tender on low heat. (Be careful not to scorch the cream.) Purée in blender until smooth. Season with salt to taste. Make the scallops: ...

Don’t know what to do with all those potato peels? Running out of room in your oven for stuffing? Gravy tasting a little flat? Head to our holiday hub, How to Thanksgiving Smarter, Not Harder, for ...

Unpopular opinion: Mashed potatoes are overhyped. Oftentimes, the tubers aren't given the TLC they need to shine (think: a thorough whipping, a few generous pinches of salt, and lots of butter), ...

Holiday dinners are always hectic, and at least for myself, the kitchen is the last place where I want to spend all of my time. That’s why I frequently turn to dishes like this pan seared scallops ...

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This week, Chef Peter Hamme and owner of Stone’s Throw Restaurant in Seymour shows Tina Redwine how to make spring-time recipes. Melt butter in a saucepan over medium heat. Add the parsnips and cook, ...

Parsnips have a naturally sweet and nutty flavor when cooked. That means you won't be compelled to load this puree with high-calorie toppers like butter. Plus, they're higher in filling fiber, and ...

In a mixing bowl, combine the three vinegars, sugar, naturally brewed soy sauce and stir to mix. Prepare a hot sauté pan coated with oil. Season the shrimp with salt and pepper and add to the pan.

Early spring is a tricky time for meal planning and fresh produce. We haven't yet arrived at spring vegetable season, but everyone is tired of the endless parade of winter squashes and potatoes and ...

Preheat oven to 325 degrees. Heat oil in a braising pan over medium. Season veal shanks with salt and pepper, then dredge in flour. Add shanks to pan and saute until brown on all sides. Remove shanks ...