This velvety soup, made with roasted celery root and apple, is finished with a mound of bright and briny crab salad. Serve it as an appetizer or light lunch. Paige Grandjean is a food editor, recipe ...

This bright and earthy root vegetable belongs in your fall and winter cooking. Learn how to choose and use it in the kitchen. Celery root has a subtle celery-like taste, but don’t confuse it with the ...

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 ...

Gordon Ramsay never really made himself out to be one of the 'bizarre food' types, but this strange-looking vegetable is one ...

March 22 -- This is the Oscar version of the popular dish, "Surf and Turf," created by Chef Wolfgang Puck expressly for the 2002 Governor's Ball, the party where stars wine and dine at the Academy ...

To prepare the celery root puree with cream, brush the celery root with a brush to remove any excess dirt on the outer surface (1); peel it with a knife (2), then cut it into chunks (3). Place a large ...

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 ...

Any restaurant can make an order of $12 fries, but the move from “good” fried potato to “excellent” requires intention, and, sometimes, days of prep work. I’m thinking, in part, of Golden Diner’s home ...

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 ...