In today’s New York Times Magazine, Mark Bittman ‘digs’ into the winter root vegetable and showcases how to use them. Mixed Root Vegetable Saute, Parsnip Gratin, Creamy Carrot Soup…sounds good to me!
- Someone got stuck in the chimney tonight and had to get a little bath. #nothappy instagram.com/p/ZjyzVks4KP/ 4 days ago
- @PretUsa always 1 of my favs but more so today after a great rendition of HappyBirthday for my friend @FromMPDaily We love you 50th/7th! XO 2 weeks ago
- RT @grubstreetny: Presenting the James Beard Foundation 2013 Chef and Restaurant Awards bit.ly/15v57xm 2 weeks ago