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Snooki may like to smoosh, but when it came to the root vegetables that I brought home from the farmer’s market last week, I was in the mood to smash. I was making roast chicken (my go-to weeknight dish) and my standard practice is to stick some root vegetables under or around the chicken, to…

When I was writing my first book, I had a chapter called “Stretch a Chicken” in which I was going to try to stretch one chicken over as many meals as I could. That chapter never materialized but last week I found myself stretching a chicken without really thinking about it. I made two dinners…

Easy. Shockingly easy. Are you ready? In one paragraph, here we go (courtesy of David Tanis and his marvelous book, “A Platter of Figs.”) Buy parsnips (4 to 5 pounds). Heat the oven to 375. Peel the parsnips. Quarter them lengthwise; remove the central core. If they’re large, cut them into 3-inch lengths. Toss with…