Farmers market stalls may be more dramatic in the summer months, the tables loaded with aromatic stone fruit and wildly colorful heirloom tomatoes, but this is precisely the wrong time to ignore your ...

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 ...

For the pasta dough: Make at least a couple of hours ahead of time or up to a day ahead. In a food processor fitted with the stainless-steel blade, combine the flour, egg yolks, salt, olive oil, and 2 ...

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 ...

They may not be much to look at, but celery root, or celeraic, is one of those fall and winter root vegetables that adds a refreshing flavor to your recipes. Although they're members of the same ...

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I was checking out at the grocery store the other day when the clerk asked whether I wanted the green tops removed from my carrots. I started to reflexively answer “yes,” as I always have except for ...

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 ...

*-Use a food processor or mandoline to thinly slice the potatoes. Celery root, also known as celeriac, has a knobby exterior that is best peeled (carefully) with a paring knife. Heat oven to 350 ...

I discovered celery root, or celeriac, as part of the French crudites ensemble when I was a student in Aix-en-Provence. That was long ago, but my fondness for the vegetable hasn’t changed. The classic ...