No need to wait for a Jewish high holiday to enjoy this hearty potato and parsnip kugel from Coterie member Phoebe Lapine. It’s gluten-free, Paleo and Whole 30-friendly and goes down easy on any ...

Preheat oven to 425°F. Slice 2 parsnips, lengthwise, into 1/4-inch strips. Slice half a zucchini into 1/4-inch disks. Toss parsnips and zucchini with 2 teaspoons olive oil and salt and arrange in a ...

Call it a guilty pleasure or an essential part of your weekly diet—we’re not judging. But there’s something special about hot fries, crisped to perfection, that make these delectable sides so hard to ...

Make 3/4 cup bulgur wheat according to package directions; use 1/4 cup in burgers, saving the rest for lunch on Day 2 and breakfast on Day 3. Eat one burger tonight; store the two remaining black bean ...

Like many holiday survivors, by now I invariably feel the need to make good on a few resolutions. But the hedonist in me still cries out for delicious things to eat, and those tend to be full-tilt ...

To cut parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same ...