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Sauteed Food

The Farmer's Market Cookbook: Parsnips Tips and Recipes

Nina Planck | Posted 05.06.2014 | Taste
Nina Planck

Sadly, the colonists did not eat the parsnip with the same enthusiasm, and it is still under-appreciated in America, although in Jamestown, in the early seventeenth century, the settlers made a wedding cake with parsnip flour.

Deep-Frying and Sautéeing: Which Is Worse for You?

Anneli Rufus | Posted 10.24.2011 | San Francisco
Anneli Rufus

Bheh kofta was on the seasonal menu last night at Ajanta Restaurant in Berkeley, California. About to order the kofta, I quailed because I knew they were deep-fried. Ajanta's owner, Lachu Moorjani, told me not to fret.