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 ...

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 ...

This new take on the traditional potato au gratin mixes things up by adding celeriac and apples to the creamy potato dish. Celeriac is the root of the celery plant and has a distinctive celery flavor ...

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 ...

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 ...

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 ...

1. Set the oven at 350 degrees. Butter a small sheet pan. 2. Sprinkle the pear halves with salt and pepper and place on the sheet pan, cut sides down. Roast the pears for 30 minutes, or until they are ...

Instead of spending days in laboratories trying to chemically extract and enhance vegetables and plants to taste and look like meat, I suggest we get back to the stove and learn to cook them as they ...

To prepare celeriac, peel it like a potato, rinse and keep in acidulated water until ready to use to prevent it from discolouring. It can be roasted, boiled and mashed, steamed, made into soup or used ...