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, ...

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 ...

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 ...

Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic ...

This makes a light, bright-tasting accompaniment to pâté or freshly made kielbasa. It can be refrigerated in an airtight container for up to 5 days. From chef Jamie Stachowski. Ingredients For the ...

Winter is the time for root vegetables. Celery root, purple daikon, watermelon radish, and parsnips are all in season. Chef Matt Schieble from Fresco joined us with a remoulade recipe made with celery ...

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 ...

The description of celery root as an “ugly knob” comes from the grande dame of British food writing, Elizabeth David, who had great affection for this homely-looking root vegetable. In case you aren’t ...