One of many wonderful eSEMA professional contributors, Author at edible Southeastern Massachusetts

Parsnip-Ginger Layer Cake with Browned Buttercream Frosting

This takes spice cake to a whole new level. It’s amped up with parsnips and fresh ginger and...

1 pound parsnips 3/4 cup all-purpose or gluten-free flour (experiment with adding other seasonings...

By N. E. Sheehan. The parsnip, a member of the carrot family, is sometimes called “anemic” because...

By Peter Houghton. “An oyster, sir, is one of the elements of social existence, a delicacy...

This recipe from Julia Powers couldn’t be more straightforward! There are only two ingredients...

By Julia Powers. What does dinnertime look like at your house? Is it like a Norman Rockwell...

Roots can be deceptive. From the outside, with their nondescript skins, they may appear...

Blanching or roasting kale for a few minutes softens the leaves, making them a pleasure to eat....

By spud b. Turnip Pascale Beale’s latest culinary treat, Les Légumes: Vegetable Recipes from the...