A soup to take you on an adventure.

We'll be focusing on more glamorous cold-weather produce in the coming weeks -- citrus, anyone? -- but today it's all about winter's root vegetable workhorses. Turnips and rutabagas are both in the brassica family (along with broccoli and cauliflower, brussels sprouts, cabbage, and more) and are as hardy as root vegetables can be -- although telling them apart can be tricky!

Read up on some of 2012's most-loved cookbooks, tested and reviewed by the one and only Food52 community. 

Today: China millman reminisces about Parisian vegetables, and then cooks from a book full of them. 

We know you've got them rolling around somewhere in your kitchen. Let them shine.

Will children happily eat what they've cooked? What if it's a gratin? Nicholas reports.

Jenny says: make time for these green beans.

With tan, green, and yellow skin that yields to bright orange insides, winter squash provide a cold-weather splash of color at farmers' market. Though they're closely related to melons and (of course) summer squash, winter squash have unique characteristics -- their tough skin, delicious seeds, and sweet flesh make them kitchen staples from the beginning of autumn until spring.