Preheat oven to 350 degrees. Fill a 4-quart saucepan with 3 quarts water and ½ cup of salt and place on stove over high heat. Meanwhile, peel parsnips on a cutting board and trim into approximately 3-inch long pieces. (Since parsnips have a conical shape, the thin [...]
“This dish is perfect for cooler days, and will find a willing companion in the Super Tuscan, Campo al Mare’s Bolgheri Rosso. The wine is smooth and elegant, but deeply flavored. It is essentially a French Bordelais blend, but instead created on the sunny, warm coast of Tuscany. Look [...]
Chef Annie Pettry has time to make this beloved stuffing for her dad every year, as well as at her own home. Decca (now closed) used to close for five days over Christmas, something that is unheard of in today’s competitive restaurant landscape.