Don’t know what to do with all those potato peels? Running out of room in your oven for stuffing? Gravy tasting a little flat? Head to our holiday hub, How to Thanksgiving Smarter, Not Harder, for ...

Weather Comfort Food When the days get shorter and the air turns crisp, there’s nothing quite like the deep, soul-warming ...

In a sauce pot cook shallots in half the butter until tender. Once tender add parsnips, thyme, water and stock. Bring to a simmer and cook for 40 minutes. Once cooked remove from liquid and blend ...

In a wide pot over medium-low heat, gently cook the onion until translucent and softened, about 7 minutes. Meanwhile, peel and cut the parsnips crosswise into 1/2-inch coins (you should have about 8 ...

Make the parsnip purée: Simmer cream and parsnip until fork-tender on low heat. (Be careful not to scorch the cream.) Purée in blender until smooth. Season with salt to taste. Make the scallops: ...

Holiday dinners are always hectic, and at least for myself, the kitchen is the last place where I want to spend all of my time. That’s why I frequently turn to dishes like this pan seared scallops ...

Like many cooks, I have a favorite secret ingredient. You use a little of it, and it saves dinner. And I’m not talking something fancy like fennel pollen or walnut oil. For years, I was in love with ...

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Preheat oven to 325 degrees. Heat oil in a braising pan over medium. Season veal shanks with salt and pepper, then dredge in flour. Add shanks to pan and saute until brown on all sides. Remove shanks ...