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Chef Stephen P. Sands, of Culinaria Cooking School in Vienna, roasts a medley of fresh fall produce including red and golden beets, russet potatoes, sweet potatoes, parsnips, turnips, shallots and carrots.

Stories this photo appears in:

The Taste of Fall

Local chefs and nutritionists offer healthy recipes for tasty fall dishes using seasonal ingredients.

When the temperature starts to drop and leaves begin to turn red and orange, you can often find chef Susan Limb meandering through local farmers markets, sorting through rough-textured, knotty sweet potatoes; tough, waxy butternut squash; and dusty, rose-colored apples.

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