As one of the food media's most respected voices, Brigid Ransome Washington has over two decades of experience as a writer and recipe developer. She regularly contributes to such publications as The ...

2 medium Granny Smith apples, peeled and diced (2 medium apples) 2 cups peeled and chopped onion 1 teaspoon curry powder, or to taste 3 cups (or more) chicken or vegetable broth 1 cup (or more) apple ...

In a saucepan over medium heat, and oil and shallots and cook until translucent. Add the parsnips and apples and cook, stirring, until soft. Add the chicken broth and bring to a boil, lower the heat ...

To prepare the celery root puree with cream, brush the celery root with a brush to remove any excess dirt on the outer surface (1); peel it with a knife (2), then cut it into chunks (3). Place a large ...

Peel and chop the onion. Trim, peel and slice the carrots. Trim and slice the celery, reserving the inner leaves. Peel and chop the celeriac. Melt the butter in a large saucepan over a medium heat and ...

I discovered split green peas long after I left India. While you can find many variations of yellow split peas there, the green ones were not as common or as popular as they are in this country. Here ...

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