November-December 2014

Parsnip Soufflé Developed by Carlene Thomas, RDN, LD Ingredients Parsnip Purée 1 cup pureed parsnip 1½ tablespoon olive oil 2 large parsnips ⅛ cup + 1 tablespoon vegetable or chicken stock Salt and pepper to taste Soufflé 3 tablespoons

A scoop of ice cream is just that — but get out the chocolate sauce, and it’s a sundae! With a jar of homemade caramel or chocolate sauce in the fridge, all seems right with

No-Sugar-Added Harvest Fruit Pie Developed by Lauren O’Connor, MS, RDN Ingredients Pie Filling: 2 medium Granny Smith apples, peeled, cored, chopped 2 medium Bosc pears, peeled,  cored, chopped 1½ tablespoons cornstarch 2 tablespoons fresh squeezed lemon

Whether it’s naan in India, baguettes in France, tortillas in Mexico or lavash in the Middle East, the breaking of bread brings people together throughout the world. Bread is a significant symbol in many religions,

For many, the love affair with baking starts at a very young age, when it’s as easy as adding water to a mix, stirring with a plastic spoon and watching in awe as tiny brownies

Although hemp seeds come from the Cannabis plant family (yes, that Cannabis plant), the seeds from the industrial hemp plant do not contain THC, the active compound in marijuana that results in a “high” feeling.

If a recipe calls for a “stick of butter,” how many tablespoons is that? If you’re from the United States, Liberia or Myanmar, you know the answer is eight; anywhere else, and chances are you’d

There’s a certain nostalgia that comes with baking — perhaps an image of kneading dough on a rustic wooden block with billows of flour swirling through the air, or of golden rolls cooling on a