Try a new parsnip latke to spice up your holiday season, via Smitten Kitchen.

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Shauna & Daniel Ahern share a list of recipes that are gluten-free for Thanksgiving, via Gluten Free Girl.

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Its not just in the UK where radishes are gaining in popularity, but here in the US too; especially the autumn ones, via The Telegraph. 

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Last Saturday at our farmer’s market at Shaker Square in Cleveland, one of the farmers was selling fresh soy beans still on the stalk (above, photo by Donna Turner Ruhlman).  It’s a great way to sell them.  I don’t mind doing the picking of my own beans (he charged $3.50 for what amounted to a pound of soybeans). “They’d be a lot more expensive if I had to pick them,” he told me. These beans, often sold cooked as edamame (their Japanese name), are so good when you cook them yourself, a delicious nourishing snack or a great ingredient. To prepare the soy beans, simply boil them in their pods until they’re tender, then chill them in ice water or in plenty of continuously running cold water. They pop right out of the pod. You can Read On »

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What are the most special things we can cook? I contend the most special preparations are not those that are most difficult, time-consuming, or use the most expensive ingredients, but rather the ones that result in food we can’t buy. I can make bread, and it’s really good, and fun to bake and fills the house with a great aroma.  But it’s not going to be as good as the baguettes I can buy at On the Rise bakery. A preparation such as mayonnaise, however, that’s different. You can’t buy mayonnaise that’s as good as mayonnaise you make. It doesn’t exist. Potato chips are another such food. I like Lays potato chips just as I like Helmann’s mayonnaise, and on a Saturday afternoon, if I want a quick sandwich and chips, I’m glad to have Read On »

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