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 ...

KUSA – We're in the midst of Denver Restaurant Week, and during 9NEWS at 4, we're featuring some of the restaurants that are participating. Monday, we brought in Chef Andrew Niemeyer from the ...

Food & Wine’s Kay Chun sneaks a small piece of Parmesan cheese into this lovely soup, giving it a flavor boost. To make it extra special, she serves the silky bisque topped with a nutty, crunchy and ...

Tart, crisp and refreshing, this salad lets both celery root and apples shine through. Instructions: Put the celery root in a large saucepan with cold water to cover, and heat to a boil. Lower the ...

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 ...

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 ...

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 ...

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 ...

They fashion rotisseries from Radio Flyer wagons. They weld custom grills into elaborate setups complete with coolers and keg compartments. They festoon tents with floral vines and adorn them with ...

When you buy fresh food that’s in season today, you reduce greenhouse gas emissions, which helps protect everyone’s food supply for tomorrow. A lot of energy is wasted trying to grow food in the wrong ...

Cooking watery or fibrous root vegetables like celery roots, turnips, carrots, rutabagas, and beets with a little white rice before pureeing them insures they will be exceptionally creamy and have a ...