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Maca, or Lepidium meyenii , is an herbaceous biennial plant from the Peruvian Andes and Bolivia...Used by the Andean people for more than 2,000 years, its rich history includes being used as a currency during the Incan empire due to its value for
The root of the matter, if you will pardon the pun, is that I know very little about root vegetables. Oh, sure, I know carrots, potatoes and beets, but celery root?...On a recent trip to the grocery store, I even mixed up turnips and parsnips. I
15 July 2013 19 shares 16 View comments It may look like a giant pencil sharpener but the Karoto gadget has been tipped to revolutionise time spent in the kitchen. The quirky contraption is a vegetable peeler that can remove the skin of any root
Associated Press This is my untraditional weeknight version of the traditional French stew known as pot au feu, a dish that dates back to medieval times...Called "the perpetual stew" by the English, the dish was "an ever-changing broth enriched daily
Andrew Scrivani for The New York Times The one thing I hadn't done with root vegetables was pickle them. Pickling, like preserving, seemed like something one does in seasons of abundance, not in the grip of desperation, when the patrons of farmers'
February 25, 2013 Last week I got a Facebook message from a Recipes for Health fan that said: Help! Drowning in pounds of root vegetables from CSAwould love recipes for sweet potatoes, yellow potatoes, and carrots Since root vegetables and tubers
Get recipes for Salsa Verde , Roasted Whole Salmon , Roasted Root Vegetables and Vanilla Pudding With Roasted Fruit . There are certain foods that are almost as fun to say as they are to eat...There are the easy jokes about bangers and mash (sausages
FoxNews.com Your new calendar year probably began with promises of better health, weight loss, and more exercise. Although a cleanse, detox or juice fast may seem like a great jump-start to any health resolution, that may not be the best idea. So, I'
Tom Seawell Photography At the new Chocolate Lab dessert cafe from Michael and Jacky Recchiuti , there is a bounty of sweets adult sundaes, chocolates, caramels, cookies, pastries and classic drinking chocolate. Still, it's best to plan ahead and opt
Called "the perpetual stew" by the English, the dish was "an ever-changing broth enriched daily with whatever was available," according to Reay Tannhill in "Food in History." "The cauldron was rarely emptied out." French chef Raymond Blanc described