Parsnips may be the less vibrantly hued cousins of carrots, but anemic in anything other than color, they are not. For a delicious and healthy way to prepare them, check out my post about this soup on Marcus Samuelsson’s blog!
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Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
- Asparagus, Goat Cheese, and Chive Tart
- Italian Cream Puffs with Custard Filling (St. Joseph’s Day Pastries)
- Harissa and Manchego Omelets with Harissa-Baked Potato Skins
- Momofuku Milk Bar Pistachio Layer Cake
- Sicilian Baked Eggs with Artichokes, Burrata, Spinach, and Spicy Tomato Sauce
- Pasta Primavera with Parmesan Cream Sauce
- Champagne Macarons
- Pistachio Cake with Honey Vanilla Buttercream
- Rhubarb Cream Cheese Hand Pies
- Momofuku Milk Bar Carrot Layer Cake