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 ...

Daniel Boulud makes his remoulade sauce the traditional way, with raw egg yolks. If you prefer to avoid raw eggs, you can use 3/4 cup of prepared mayonnaise doctored with lemon juice and Dijon mustard ...

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 ...

1. Place celery root in a bowl and sprinkle with kosher salt. Let stand for 10 minutes, then use a cloth napkin to wring out as much liquid as possible. 2. Combine mayonnaise, mustard, lemon juice, ...

I’ve always been fascinated by the French dish, a simple preparation I’ve never tired of tinkering with. In France, plain old ‘celeri’ is actually celery root. (That vegetable we use to garnish our ...

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 ...

In search of uncommon vegetables to use in recipes, I turned to Melissa’s. The California-based company has since 1984 been a provider of produce to chefs and supermarkets, including my own ...