Combine the mirin, soy, sugar and garlic in a bowl; add the duck breasts. Cover; marinate in refrigerator at least 2 hours. Cover the sweet potato and parsnip with water in a saucepan; heat to a boil ...

"I know it's fall when I crave pork chops and sweet potatoes," says Andy Powning, a salesman for Greenleaf, the San Francisco wholesale produce distributor. It's fall, all right. Growers in Merced ...

As a kid I never much cared for parsnips. My dad was wild about them, but I was unmoved, figuring that if they were white and ended in “-nip,” they must somehow be related to turnips. And I was ...

One of the great flavors of autumn's table is parsnips, a pale, fat, unassuming root that's all too often eclipsed by its bright, show-off cousin, the ubiquitous carrot. Though available all year, ...

Some of the sweetest and most distinctive tastes of fall come in the color orange: pumpkins and other winter squash, sweet potatoes, persimmons, the first mandarins. One of my favorite sweet potato ...

(yield 6 servings)Ingredients:-6 Yukon Gold potatoes-1 large parsnip (peeled, cut into 1 inch pieces)-2 c. whole milk-1 t. salt-3 garlic cloves-½ c. parmesan cheese, shaved or shredded-1 T. chive ...

As a kid I never much cared for parsnips. My dad was wild about them, but I was unmoved, figuring that if they were white and ended in “-nip,” they must somehow be related to turnips. And I was ...

Chronicle-kitchen-tested recipe from Sally Schneider's The Improvisational Cook (William Morrow, $34.95). Texas grows naturally delicious sweet potatoes, all the more reason to join the-less-you-gussy ...

In a pre-heated 400 degree oven, roast the sweet potatoes for about 1 hour until tender. Remove from oven and, using rubber gloves, peel while they are hot. Put the peeled sweet potatoes through a ...