Sarah Henning is a freelance blogger for the Lawrence Journal-World and lawrence.com. She writes the Eat Your Vegetables blog.
Two sweet treats featuring white chocolate for Valentine's Day.
This month's Delicious/Nutritious focuses on the parsnip. It can be roasted, mashed, pureed, fried, baked or sauteed. It goes well in many combinations or stands on its own quite nicely because of sweetness and crunch. By Sarah Henning and Megan Stuke
This month's ingredient: Cinnamon
Megan Stuke and Sarah Henning hop on the chestnut bandwagon.
Bacon-wrapped potatoes and trail mix for gameday.
Food columnists Sarah Henning and Megan Stuke put their spin on different kinds of apples.
Making the most out of cantaloupe.
Nothing says “summer” like an ear of sweet corn.
Big, fat blackberries — not too sweet, but plump and delicious. I love them. I love purple tongues and stained fingers.
“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.” — Tom Robbins, “Jitterbug Perfume”