Add Yahoo as a preferred source to see more of our stories on Google. Diana Miller / Getty Images If you've ever spotted cream-colored carrots at the grocery store, there's a good chance you've ...

Martha Stewart didn't spontaneously learn how to cook. Her mother taught her more than a few things, including how to add a ...

1. In a large pot, melt the butter over medium heat. Add the shallots and the celery and sauté for about 4 minutes, until tender. Add the rutabagas and parsnips and stir, then pour in the broth, raise ...

It's a stir-fry dish they call unexpected and out of this world! Bruce Weinstein and Mark Scarbrough, co-authors of nearly 40 cookbooks joined us to share a recipe from “Vegetarian Dinner Parties”.

As a kid I never much cared for parsnips. My dad was wild about them, but I was unmoved, figuring that if they were white and ended in “-nip,” they must somehow be related to turnips. And I was ...

Parsnips were a household staple for decades until potatoes proved themselves a worthy replacement. Here's why this root vegetable fell out of favor.

Raise your hand if you’ve cooked with parsnips recently. I thought so. Me neither. There’s that certain group of vegetables I routinely walk by when I am cruising the produce aisle — parsnips, fennel, ...

If you've ever spotted cream-colored carrots at the grocery store, there's a good chance you've actually found parsnips. This root vegetable looks similar to carrots in shape and size but is quite ...