Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.
The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.
Author: Jon Shook & Vinny Dotolo, Animal
It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.
Author: Molly Baz
Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there's a single standout at the market.
Author: Molly Baz
This large galette takes root vegetables to the next level. Serving a smaller crowd? Just divide this recipe by half to make a single round galette.
Author: Lauryn Tyrell
Keys to great chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.
Steaming the carrots tenderizes them before baking. The honey really heats up; during baking, check once or twice so it doesn't burn the carrots.
Author: Sheila Lukins