TIP OF THE DAY: Roots & Shoots

Even when nature isn’t in full bloom, you can add interest to meals by seeking out less ordinary versions of conventional foods. All you have to do is look for them—at specialty produce stores, farmers markets and online (check out Melissas.com and OmahaSteaks.com, among others). What will you find? The bounty varies by region, but…
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ROSH HASHANAH: Classic Tzimmes Recipe

The Jewish new year, Rosh Hashanah is celebrated this year from the evening of Wednesday, September 4th through the evening of Friday, September 6th (in the Hebrew calendar, the year is year 5774. European (Ashkenazic) Jews have a feast that traditionally includes: Gefilte fish appetizer Chicken soup Brisket or roast chicken Carrot and sweet potato…
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TIP OF THE DAY: Use Those Carrot Peelings To Make Carrot Oil & Carrot Stock

Says chef Johnny Gnall: “One of the most important roles a chef can play in a restaurant is that of dumpster diver. Sometimes the scraps you throw away are potential ingredients in other foods. Making use of of them, instead of throwing them into the compost pile, can mean added revenue—as well as some tasty…
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COOKING VIDEO: Yummy, Low-Calorie Roasted Carrots And Parsnips Recipe

  If you’re like most people, you probably enjoy carrots. But have you tried their cousins, parsnips? Parsnips look like large, pale yellow carrots (the flesh underneath is creamy white). When cooked, they have an even sweeter taste than carrots, delivering subtle notes of butterscotch, cardamom and honey. Like carrots, parsnips are native to the…
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FOOD FACTS: The History Of Carrots

What’s up, doc? Here’s a little history of one of our most popular veggies: carrots. According to the USDA, Americans consume 11.8 pounds a person per year. (Beyond raw carrots, this figure includes carrot cake, carrots in soups and stews, and so forth.) In the beginning, all plants and animals were wild. Over thousands of…
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