Roasted Root Vegetable Skewers

Use any combination of winter and/or root vegetable—beets, rutabagas, carrots, parsnips, turnips, potatoes, winter squash, etc.—for this skewer recipe from our current November/December 2014 issue, out now. Roasted Root Vegetable Skewers By Amy Maltzan Serves 6-8 3 tablespoons olive oil 2 tablespoons balsamic vinegar 1 tablespoon maple syrup 1 tablespoon fresh thyme, chopped 1 tablespoon fresh Read More…

Duchess Root Vegetables

  Duchess Root Vegetables By Amy Maltzan A twist on classic Duchess Potatoes, these piped orange-and-gold swirls of mashed root vegetables make a beautiful addition to an autumn spread. If you prefer not to pipe them, the puree can simply be baked in a buttered ceramic dish and served as you would traditional mashed potatoes. Read More…

Beet and Carrot Slaw: Winter Color Therapy

By Amy Maltzan The way I see it, there are a few distinct difficulties to contend with this time of year. After all the glitter and warmth of December, the post-holiday letdown come February can be a bit hard to weather, and the piles of root vegetables in my fridge don’t help. Perhaps because “they Read More…

A Recipe Leftover From Our Fall Issue, From Just a Taste

In our fall issue, out now, we visit the kitchen of Just a Taste, the place made famous for small plates, or “tapas,” in downtown Ithaca, which opened in 1991 and has been under current ownership since ’94. In our Back of the House feature, you’ll read of the journey that brought owners Jen Irwin Read More…



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