iOS app Android app

Celery Root

Cooking Off the Cuff: Celery-root Soup With Pears and Pecans - And Whey

Edward Schneider | Posted 11.09.2016 | Taste
Edward Schneider

This is a time of year when many people invite many other people to share a home-cooked dinner. A good make-ahead start to such a meal is soup, and a ...

Cooking Off The Cuff: An Autumnal Risotto Inspired by... Twitter

Edward Schneider | Posted 12.15.2014 | Taste
Edward Schneider

I thought about a paella but knew I'd deploy too many flavors that could mask the key ingredients. Risotto, then, seemed the way to go.

Cooking Off the Cuff: Got Fish? Got Roasted Vegetables? Get This Olive Sauce

Edward Schneider | Posted 06.23.2014 | Taste
Edward Schneider

Here's a pretty much season-neutral sauce that I've served with fish and with slow-roasted vegetables.

Cooking Off The Cuff: Don't Forget To Forget That Celery Root!

Edward Schneider | Posted 05.19.2014 | Taste
Edward Schneider

No matter how you serve them, the vegetables will stand up to whatever else is on the plate.

Celery Root Remoulade Recipe

Anne Maxfield | Posted 12.22.2013 | Taste
Anne Maxfield

One of the Accidental Locavore's favorite salads, not easily found outside of France, is celery root remoulade.

Cooking Off The Cuff: Lamb Shanks With A Mega-Dose Of Celery

Edward Schneider | Posted 04.01.2013 | Taste
Edward Schneider

I always think of a vegetable stock I once made with too much celery - you could barely taste any other ingredient. The other day, though, I thought I'd let it run riot over a pot of braised lamb shanks.

Root Vegetables We Love: Celeriac

Posted 01.29.2013 | Taste

Allow us to introduce you to our other favorite part of the celery plant: celeriac.

Dear Celery Root: We Know You're Beautiful On The Inside

Posted 10.18.2013 | Taste

Allow us to introduce you to our other favorite part of the celery plant: the root.

Meatless Monday: Plats du Jour -- Seasonal = Delicious

Ellen Kanner | Posted 03.17.2012 | Green
Ellen Kanner

Before seasonality became a term embraced by foodies, it was how we lived, how we ate. Transportation was limited, refrigeration, other than what the climate and creativity offered, didn't exist.