Before refrigeration was common, most people had root cellars at home. The cellar might be underground, in the side of a hill or covered by a sturdy shed to keep food— mostly root vegetables—from freezing during winter and spoiling in the hot summer months. Few of us have root cellars anymore, but we still like eating the easy-to-store vegetables. Carrots, beets and onions are among the most common root vegetables, but others—parsnips, celeriac or jicama—are worth considering, too. F&W's guide offers recipes for every season and introduces you to unfamiliar root vegetables from other cuisines (think yuca or taro).