Step 1 Combine 1½ lb. parsnips, peeled, trimmed, quartered lengthwise, cut into eighths if large, 2 Tbsp. unsalted butter, cut into pieces, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. ground coriander, and 1 cup water in a cold large skillet. Set over medium heat, cover, and cook until parsnips are … Read more
I like to say ladoo are the “OG lactation cookie.” Many variations can be found across the postpartum food traditions of South Asia and its diaspora: fenugreek ladoo, ginger ladoo, gond (edible gum) ladoo. The herbs, seeds, and fruits in these sweet treats are considered to have nutritive, healing, and lactation-inducing properties. Old wives’ tale? … Read more
Summer food is a very particular quandary: some of the best produce of the year, during arguably the worst cooking season (too hot, too stuffy, too sweaty). The no-cook route is great, paved with salads and stone fruits aplenty, but it’s when you find yourself on the internet searching, “How many nights in a row … Read more
This is a vegetable dish so spectacular, it would be a shame to call it a side. Squash is generously seasoned with berbere, then baked until golden and tender. Serve these wedges over tangy yogurt, then top it all off with brown butter peanuts with a jolt of lime juice. Add a loaf of bread … Read more