This recipe for lamb served with braised peas and baby turnips is a spring classic. Start testing the meat for doneness about two-thirds of the way into the cooking time. Unless you love well-done or ...

A most important vegetable, that's what Pliny the Elder said about turnips. Pliny's declaration, even in Ancient Rome, was old news. There's evidence that turnip had been on the menu for 15 centuries ...

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 ...

Chef Smalls shared a dish with humble beginnings to help celebrate Juneteenth. While soul food can mean different things to different people, the heart of the cuisine is rooted in flavors and ...

Makes 4 servings. Recipe is by Teresa B. Day. 2 pounds lamb loin chops 1 tablespoon kosher salt 1 teaspoon black pepper 1 teaspoon cumin 1 teaspoon smoked paprika 1 tablespoon brown sugar 2 ...

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 ...

Turnips are usually prepared in potato-like ways — boiled and mashed, creamed, roasted whole, gratinée — but these small, red-on-the-outside “salad turnips,” currently wrapping up their local season, ...

Choosing fresh turnips is the key to making delicious chips. Go for turnips that are firm and free of blemishes or soft spots. Smaller turnips are usually sweeter and more tender than the bigger ...

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 ...

1. Allow chops to come to room temperature. 2. In a small bowl, whisk together the spices and brown sugar to make a rub. Pat the lamb chops dry then season with the rub. 3. In a large Dutch oven, heat ...