Parsnips, beets, carrots, et al. — for roasting and risotto. by Ari LeVaux With all due respect to the potato, few roots, if any, have less flavor. Carrot,... 8 hours ago | Memphis Flyer |  
Less bite means more versatility. Use it liberally in omelets, stir-fries, soups, pasta and even raw salads. Less bite means more versatility. Use it... 10 hours ago | Los Angeles Times |  
We love the rustic texture of this chicken liver pate, which is coarsely chopped by hand. 10 hours ago | Los Angeles Times |  
Who knew you could make a kosher Chardonnay that tastes like a white Burgundy? 10 hours ago | Los Angeles Times |  
At this Novato restaurant, customers often ask other guests at neighboring tables what they're eating. That's because what was formerly Sam's Roadhouse Diner on Alameda del Prado... 10 hours ago | San Francisco Chronicle |  
In patisseries across France, delicate sandwich cookies in every color of the rainbow take their place beside elegant eclairs, tarts and other works of pastry art. French macarons... 10 hours ago | The Inquirer & Daily News |  
When a guest brought us a loaf of the William Penn Inn's best-selling zucchini bread, well, we were skeptical. Not for long. Sliced and lightly toasted with whipped butter, it is... 10 hours ago | The Inquirer & Daily News |  
Most of these recipes use a commercial stove-top smoker; a heavy-duty roasting pan with a rack and lid can be substituted. The various types of wood chips called for are available... 10 hours ago | The Inquirer & Daily News |  
It did not take me long to recognize Spain's obsession with certain pork products. Upon meeting Amparo, my roommate in Barcelona, she promptly informed me that she was that rare... 8 hours ago | The Inquirer & Daily News |  
Here's an excerpt from Craig LaBan's weekly online chat: Reader: I visited Noble Friday night. The food was very good: the gnocchi appetizer and the free range chicken (honestly... 8 hours ago | The Inquirer & Daily News |  
After 10 years, Twenty Manning (261 S. 20th St.) is preparing to undergo a transformation. Owner Audrey Taichman and chef Kiong Banh will close after business Saturday for a... 8 hours ago | The Inquirer & Daily News |  
Over lunch the other day they were telling tales of The Great Beer Raid at Resurrection Ale House, the tidy, good-eating, "neighborhood beer bistro" at 24th and Gray's Ferry. 8 hours ago | The Inquirer & Daily News |  
My Dublin-born brother-in-law and thousands of others who emigrated from the Emerald Isle, will swear to you that corned beef and cabbage was not traditionally served on St.... 8 hours ago | The Inquirer & Daily News |  
It's a tricky thing to bring together the right combination of dinner guests. In spite – or because – of the promise, "you and so-and-so will love each other, you're so much alike... 9 hours ago | Toronto Star |  
CLOSE YOUR EYES and conjure up the thought of slow-smoking ribs. Memphis-style baby backs, the meat fall-off-the-bone tender, a simple dry rub tantalizingly complicated with deep... 9 hours ago | The Inquirer & Daily News |