Today’s lesson? When you’ve got turnips, purple topped or white, just smash, roast, or sliver them. Results will earn you raves and praise. Back by popular demand is Chef Daniel Holzman’s smashed ...

This post contains affiliate links. Savory Spin earns a small commission from linked products. Please read our disclosure policy for more information. My prior grocery store runs hardly ever included ...

DESPITE ITS ZESTY bite and nice earthy flavor, the turnip has, historically, suffered something of an image problem. In the 1930s, when cartoonist Al Capp declared Dogpatch, his fictional backwater ...

It might feel authentic, or some other linguistic baloney, to celebrate seasonal produce from small, local farms with somber reverence. To roast carrots whole and serve lightly seasoned in a rustic ...

Fresh black-eyed peas, still in their pods, are a pretty pale green, with a gorgeous purple-black O-ring on each tiny pea. They’re tender and creamy and snappy — with an earthy flavor that goes well ...

Larry Moore offers several ways to prepare turnips.Easy Turnips Peel, cut in wedges, and boil them long enough to be a little bit softer than fork tender.Not soft enough to be mushy or to break ...

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 ...

A note about nettles: Yes, they sting, due to hollow hairs on the leaves and stems that inject histamine and other chemicals into the skin when touched. Fortunately, soaking the leaves and stems in ...

Fresh baby turnips have none of the sharp, bitter bite found in big ones. Look for Tokyo or harukei turnips at your farmers’ market. Many butchers carry duck fat, or you can order it from ...

Root vegetables are synonymous with fall — well, some of them anyway. Carrots, sweet potatoes and beets get the most love and adoration. But what about some dark horses? I’m talking about turnips, ...

I get my cooking inspiration more often from what’s in the garden or what produce is in the fridge than from a recipe. That’s great at times like the wonderful weeks of peak tomato season, when I can ...