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This is our version of a dish that was originally made with rutabagas.
Serve this mash with pork sausages, if you like.
Marinating turnips in salted yogurt draws out their excess moisture.
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.
We based this "cake" on a classic potato galette.
This is adapted from A Mediterranean Harvest by Paola Scaravelli and Jon Cohen.
These fried potato pancakes are crunchy on the outside and soft and tender on the inside.
An easy to make appetizer of salty anchovies and melted mozzarella.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
This is the closest we could come to the recipe for oysters rockefeller used by Antoine's in New Orleans, where the dish was created.
It is a Southern tradition to eat black-eyed peas on New Year's Day to bring good luck for the coming year.
The humble, dependable turnip may surprise you with its sweet warmth.
A word of warning to the impatient: The dressing for this salad takes two weeks to make, but it's well worth the wait.
This dish was created at Trattoria Garga in 1979 and became a favorite of the locals.
Other root vegetables, such as turnips, rutabagas, or parsnips, may be used for this dish.