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"It's March, which means we're almost out of the woods\u2014the snow is thawing (mostly), we're creeping up to 40 degrees in the daytime (in the northeast), and it's no longer dark at 5 p.m. But in this long, rainy month, you still have to have a few cozy, simple, comfort recipes up your sleeve for weeknight dinners. This month, fill your table with spicy shrimp, crunchy almond cookies, better-than-French-fries glazed parsnips, an earthy lamb stir-fry, and decadent creamed Swiss chard\u2014they'll be replaced with height-of-season asparagus, peas, and rhubarb before you know it.    We love sweet, nutty parsnips, but the fibrous cores of older ones can take forever to soften. Here's the work-around: First, quarter the parsnips lengthwise. Then, hold your knife at an angle to cut away the core. Vanilla beans can be pricey, but no bottle of extract can beat their floral aroma and flavor. To protect your investment, store beans in airtight in ta cool, dark place\u2014but not in the freezer, which can dry them out. (If you have half a bean left over, as you will after this recipe, return it to the jar.) Reuse the pods once you've scraped out the seeds: Bury them in granulated sugar for a substantially scented coffee sweetener, add them to a batch of simple syrup for cocktails, or steep them in milk or cream for an especially memorable hot chocolate."^^<http://www.w3.org/2001/XMLSchema#string>
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