We’re sharing three delicious celeriac recipes that prove the underrated vegetable deserves a place on your table. Recent years have seen previously underrated vegetables such as cauliflower elevated ...

I came late to the spiralizer party. I’d never heard of the gadget that turns vegetables into noodle-like strands until about a year ago, when I started seeing dishes with names such as “Zinguine™” on ...

Note: This recipe is a classic from the Ahwahnee’s Bracebridge dinner menu. 2 whole heads garlic Olive oil 5 ounces yellow onion, diced 2 ounces unsalted butter, diced 3 ounces Marsala 2 ounces ...

It’s the rare cookbook that reads like a travel journal and a cultural history as well. But in “Kitchen of Light: New Scandinavian Cooking With Andreas Viestad” (Artisan, $35), Viestad, a journalist ...

Gnarly, pocked and bulbous, celeriac’s looks could kill appetites. The root vegetable sprouts a Muppet-like shock of bright green stalks that wave pleasantly enough from a mound of soil. The tuber ...

This is minimalist and no-fuss. Here, you can eat light yet still satisfy a midweek craving for medium-rare beef. The salad’s dressing is composed of a decidedly different set of ingredients, with an ...

Mark Bittman sings the praises of celeriac, that knobby slightly monstrous looking root vegetable you see on farmers market tables. He suggests making a Celeriac Remoulade to add crispness and ...

1. Preheat your oven to 200C fan. Wash and scrub your celeriac well, removing excess dirt. Using a sharp knife, pierce it all over its whole surface, about one centimetre or so deep. Place the ...

Celeriac is a great winter vegetable and it’s put to wonderful use in James Martin’s creamy soup. Serve with crispy pancetta and croûtons for a touch of luxury. To prepare celeriac, peel it like a ...