This recipe for lamb served with braised peas and baby turnips is a spring classic. Start testing the meat for doneness about two-thirds of the way into the cooking time. Unless you love well-done or ...

A most important vegetable, that's what Pliny the Elder said about turnips. Pliny's declaration, even in Ancient Rome, was old news. There's evidence that turnip had been on the menu for 15 centuries ...

Choosing fresh turnips is the key to making delicious chips. Go for turnips that are firm and free of blemishes or soft ...

Today’s lesson? When you’ve got turnips, purple topped or white, just smash, roast, or sliver them. Results will earn you raves and praise. Back by popular demand is Chef Daniel Holzman’s smashed ...

Turnip and fenugreek are two humble ingredients that can elevate vegetarian dishes with their unique flavors and nutritional ...

Makes 4 servings. Recipe is by Teresa B. Day. 2 pounds lamb loin chops 1 tablespoon kosher salt 1 teaspoon black pepper 1 teaspoon cumin 1 teaspoon smoked paprika 1 tablespoon brown sugar 2 ...

Root vegetables are a staple of winter cooking, and the turnip is one of my favorites. The ones you’re likely to find at the grocery store are purple-top turnips with white flesh that grow sharper and ...

4 teaspoons red wine vinegar 1/4 teaspoon fine sea salt 2 teaspoons honey 1/4 cup virgin olive oil pepper 5 ounces small turnips (about 4), peeled 8 cups arugula 4 ounces bacon in bite-sized pieces ...

I love to look for turnips at my farmers market in late autumn. (Find the best farmers market near you.) It seems that turnips are often overlooked in favor of other root vegetables like potatoes or ...

1. Allow chops to come to room temperature. 2. In a small bowl, whisk together the spices and brown sugar to make a rub. Pat the lamb chops dry then season with the rub. 3. In a large Dutch oven, heat ...