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David Tanis

  • Recipe

    Griddled Polenta Scrapple

    Scrapple, a traditional Pennsylvania Dutch favorite, is a meaty griddled breakfast dish still featured on menus throughout the mid-Atlantic states. I’m a fan, but I’ve come up with my own…

  • Recipe

    Breaded Eggplant Cutlets

    In the poorer regions of Southern Italy, meatless meals are commonplace and eggplant is a favorite stand-in. A properly fried slice of eggplant cloaked in golden bread crumbs can be…

  • Recipe

    Waffle-Iron Grilled Cheese

    Who doesn’t have touchstone foods from childhood? My aunt Ruth made the best grilled cheese sandwiches, bar none. Decades before most people in this country had ever heard of panini,…

  • Recipe

    Parsnip and Carrot Pickles with Chiles

    Try these delicately spiced, slightly sweet pickles with cheese and crackers, cold cuts, sandwiches, pork chops, or hamburgers.

  • Recipe

    Parsnip Risotto with Pancetta and Sage

    Sweet parsnips, salty pancetta, and aromatic sage—does winter food get any better?

  • Recipe

    Parsnip, Potato, and Scallion Pancakes

    A variation on the classic German potato pancake, these taste great with applesauce and sour cream. Serve with roast pork or beef.

  • Recipe

    Parsnip and Leek Soup with Cumin and Mustard Seeds

    This soup gets a delicious kick from whole cumin and mustard seeds toasted in hot oil with garlic and stirred in just before serving. This traditional Indian seasoning technique is…

  • Recipe

    Parsnip Buttermilk Pie

    This may look like pumpkin pie, but it tastes nothing like it—it’s sweet and tangy, with a delicate mousse-like texture. Serve with lightly sweetened whipped cream.

  • Recipe

    Mashed Parsnips with Lemon and Herbs

    This rustic mash is just as rich and satisfying as the best mashed potatoes you’ve ever had. It’s especially good with broiled fish or roast chicken. 

  • Recipe

    Lamb Stew with Parsnips, Prunes, and Chickpeas

    North African in spirit, this hearty sweet and savory stew is perfect for the season. Serve it with couscous or good crusty bread.