ARCHIVES

Although it does a fairly good imitation of a carrot, do not attempt to eat a parsnip in its natural state. The humble root was designed for cooking.

espite their year-round availability, dried black-eyed peas get their chance to shine in the form of hoppin’ John, a southern specialty believed to bring good luck when eaten on New Year’s Day.

Cold-tolerant tatsoi (a.k.a. spoon cabbage) is one of the last hardy salad greens you’re apt to find at the Greenmarket.

Considered by many to be bait rather than supper, the lowly�but lovely�mackerel has garnered some respect in recent years thanks to its newly embraced super-food status as a little fish that’s as rich in flavor as it is in healthful omega-3s.

Asian pears all share a spectacular crunchiness, which makes them ideal for winter salads like this one.

If spring is all about asparagus and summer is a toss-up between corn and tomatoes, then fall rightly belongs to sweet potatoes.

George W. Bush, as recently revealed, may like his scallops about as much as his dad likes broccoli, but perhaps that’s because he’s never had the pleasure of tucking into a plateful of the Peconic Bay variety.

Not so much a kissing cousin to plain old broccoli as an eccentric great-aunt who pops in for an unexpected visit every once in a while, broccoli rabe has a delicious bitterness that stands up to sharp flavors, as demonstrated in this recipe from 202 and Nicole’s chef Annie Wayte.

They’re perfect for pie-making or any recipe that calls for an exceptionally smooth purée, like Gusto chef Amanda Freitag’s zuccotto.

Fairly bursting at the seams with assorted vitamins and minerals, not to mention beta-carotene, the humble carrot is a true super food, even if eating a gargantuan amount could turn skin temporarily yellow like a bad bronzer.