This bright and earthy root vegetable belongs in your fall and winter cooking. Learn how to choose and use it in the kitchen. Food & Wine / Getty Images Celery root has a subtle celery-like taste, but ...
Tart, crisp and refreshing, this salad lets both celery root and apples shine through. Instructions: Put the celery root in a large saucepan with cold water to cover, and heat to a boil. Lower the ...
Parsnip and celery root are layered with nutmeg-laced cream and two kinds of cheese for this luscious gratin created by Cut chef de cuisine Ari Rosenson. Food editor Leslie Brenner said that on a ...
*-Use a food processor or mandoline to thinly slice the potatoes. Celery root, also known as celeriac, has a knobby exterior that is best peeled (carefully) with a paring knife. Heat oven to 350 ...
Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...
Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...
Some vegetables seem to call out to me from their produce-aisle bins: “You know me and you love me,” the broccoli and the carrots and the peppers and the collards say, as the timed misters blanket ...
Like people, winter vegetables dress for the season. Their thick outer skins allow them to thrive in the cold. Even then they manage to maintain a bit of beauty. Acorn squash is flush with deep greens ...
Tiny pearl onions, pale and round and almost as iridescent as their namesakes. The layered ivory of cipollini, braised to a melting tenderness. Miniature white parsnips and fingerling potatoes, ...
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