One late afternoon in fall, my friend Regan Huff brought a bunch of turnips out to the house (she often brought stuff like this over, and we’d then spend the day cooking it in various ways). While Derek and I chopped up some long-smoked barbecue pork shoulder we’d been tending since the early-morning hours, she whipped up a bowlful of cold diced turnips marinated in ground cumin, paprika, salt, fresh lemon juice, parsley, and cayenne. It was the best turnip dish I’ve