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 ...

Peel celery root, either with a knife or peeler. Cut into even pieces, about 1 inch. Put in a small sauce pan and cover with cream. Put on stove and bring to a slow simmer, being careful to not let ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through the links below." Autumn means the markets are bursting with winter squash and root vegetables that last long, hold up ...

Use a mandoline or Japanese slicer to make short work of cutting the carrots, radish and apples into uniform julienne strips. The apples can be peeled, but green specks of the peel look nice in the ...

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 ...

What is celeriac? Celery root? It may be intimidating for some who haven’t seen it before! In our kitchen this morning, Urban Ag Indy’s Jason Michael Thomas shows us HOW to prepare it, peel them and ...

Chef/partner Chris Jaeckle of All’onda (22 East 13th Street; 212-231-2236) has worked with many of New York’s culinary greats: Larry Forgione, Danny Meyer’s Union Square Hospitality Group restaurants, ...

Laura Avery meets up with chef and Good Food friend Jean François Méteigner of La Cachette restaurant. Jean Francois describes the underappreciated vegetables: salsify and celeriac. This light but ...