Dear SOS: The Organic Panificio Cafe in Marina del Rey has a delicious sweet corn and parsnip soup. I ordered a bowl, and when my husband tasted it he ordered one for himself. Dear Carol: This recipe ...

Whenever I read one of those Thanksgiving stories about how wonderful it is to cook a fabulous meal for a huge crowd of friends and family, the first thing I think is, “How heartwarming! How generous!

In a medium stockpot, melt the butter over medium-low heat, add the shallots, and sweat for 2 to 3 minutes. Add the parsnip, celery root, and 4 sprigs of rosemary, and continue to sweat for 5 to 6 ...

Add the onion, garlic and parsnip, and season with salt and freshly-ground pepper. Toss until well coated. Cover and cook on a gentle heat until soft and tender — about 10 minutes. Stir in the flour ...

Heat a small sauté pan over medium-high heat until hot. Add the butter and the sliced onions. Sauté the onions, stirring occasionally, about 5 minutes or until the onions turn translucent. Increase ...

It’s not easy to change your menu 12 times a year to highlight ingredients in accordance with their season, but that’s part of chef/owner Jeff Osaka’s vision, and practice, for his 18-month-old Twelve ...

You can’t beat a bowl of soup on a cold winter’s day. If, like me, you find yourself always going for the same staple recipes time and time again, give this one a try. It’s quick and packs loads of ...

Ah, winter! As the chilly winds whip past, nothing warms me up like a hearty, steaming bowl of soup. But we’re not talking about just any soup-imagine one so rich in flavors that it feels like a cozy ...

Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. put the parsnips into a roasting pan and add the olive oil, cumin seeds and some black pepper. Toss to coat, then roast for 15-20 minutes, or until ...