I once spent a year trying to cook only what was locally in season and wound up hooked on a lot of peculiar produce. Sometimes the relationship was like the Stockholm syndrome -- I had to appreciate ...

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 ...

I don't see a lot of Instagram traffic for celeriac (unlike cauliflower, which continues to soak up the bright light). And I don't hear a lot of friends sharing recipes for it, nor do I see it ...

Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning ...

It wasn’t until I lived in France that I fully appreciated how underused celeriac – also called celery root – is here in the US. In France, this knobby root cousin of the celery we are more familiar ...

Perfectly cut julienne can be used as is, or cut further into brunoise. (Marcelle Bienvenu photo) The julienne cut is like matchsticks and should measure 1/16-by-1/16-by-2-inches. I like to julienne ...

It wasn’t until I lived in France that I fully appreciated how underused celeriac — also called celery root — is here in the U.S. In France, this knobby root cousin of the celery we are more familiar ...

Sometimes it’s the flavors that are right under our noses -- or buried in the crisper drawer -- that are most worth celebrating. Take celery. Because it’s integral to so many recipes, a dedicated cook ...

There was no way I wasn’t going to play the tourist on my first trip to Paris. The Louvre, Galleries Lafayette, Les Deux Magots, Fauchon, Notre Dame and Eiffel Tower all were on the très American in ...

It wasn’t until I lived in France that I fully appreciated how underused celeriac – also called celery root – is here in the US. In France, this knobby root cousin of the celery we are more familiar ...