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Coriander Chicken Thighs with Miso Glazed Root Vegetables

The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip...

Author: Rhoda Boone

New England Boiled Dinner

Author: James Beard

Pot Roast in Rich Gravy

Author: Melissa Roberts

Special Sunday Roast Chicken

Author: Jeanne Thiel Kelley

Pan Fried Sea Bass with Miso, Lemon, and Thyme Glazed Roasties

A tangy, easy, and healthy seafood dinner that's full of zing. The thyme adds deep flavor and the roasted vegetables give real crunch.

Author: Alice Liveing

Parsnip and Carrot Chips

Author: Cynthia Nims

Penne with Lemon and Root Vegetables

Author: Bon Appétit Test Kitchen

Spicy Honey Glazed Parsnips

Author: Dawn Perry

Parsnip Wrapped Devils on Horseback

This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss...

Author: Katherine Sacks

Roasted Parsnips with Thyme

Author: Jerry Traunfeld

Chicken Soup with Loads of Vegetables

Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.

Author: Joan Nathan

Parsnip and Hazelnut Gratin with Bacon

Author: Jill Silverman Hough

Celery Root and Parsnip Puree

Author: Jodi Liano