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magazine roasted parsnips with parsley
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A simple stovetop method brings out the best in this earthy root veg.
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Parsnips bathed in warm olive oil and bejeweled with currents means you'll never look at root vegetables the same way again.
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Parsnips are underappreciated—and so, so delicious. This four-ingredient side is as easy as it gets and highlights the essence of parsnip-ness.
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This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
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Cranberry mostarda isn’t as sweet as cranberry sauce, it’s got some fire from mustard seeds—and you’ll want it on allll the roasted vegetables this winter.
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Some parsnips can have a woody core, which you’ll want to cut away before cooking.
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Basically just an excuse to eat breadcrumbs by the handful, TBH.
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Oven-roasted cherry tomatoes are the star of this easy sheet-pan dinner featuring herb-studded meatballs and cheesy, garlicky toast.
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The combination of meaty, caramelized, roasted cauliflower florets and some just-this-side-of-burnt onions has become our go-to winter side dish recipe.
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Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash.
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Parsley can reinvigorate your cooking--and your health.
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The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.
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Bon Appétit has teamed up with Field Roast, the makers of artisanal plant-based meats and cheeses, to explore the great tastes of the holiday season. Readers submitted their favorite Field Roast holiday recipe's for the chance to be featured in this December’s Bon Appétit magazine! Our winning recipe, submitted by Nadine Lockitch, is a must-have at the end of a winter day. This hearty on-pan recipe featuring Field Roast Plant-Based Italian Sausage, vegetables, and spices, packs bold flavor. It's guaranteed to become a weeknight mainstay.
Find more recipe inspiration from Bon Appétit and Field Roast's Gather What's Good recipe series.
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Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”
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This salsa verde is an herby alternative to cranberry sauce.
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This burger was inspired by one of the many punny burgers from the TV show Bob's Burgers. If you’re feeling really “ritzy,” ask your butcher to grind a couple of well marbled cuts for you and make a signature burger blend: we like a 50/50 mix of untrimmed brisket and boneless short rib.
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