While parsnips, hard squashes and other winter vegetables are available year round, most are at their best during the cold months when they're just picked. These vegetables lend themselves to endless preparations: they can be baked, boiled, stir-fried, souped up and tucked into dough, as in this collection of seasonal recipes from the FOOD & WINE test kitchen.
Published
January 1997
You Might Also Like
Comments
Add A Comment