Mark Bittman sings the praises of celeriac, that knobby slightly monstrous looking root vegetable you see on farmers market tables. He suggests making a Celeriac Remoulade to add crispness and ...

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 ...

Place pork belly skin side up on tray. Leave in fridge uncovered overnight. This will dry out skin to enable a crunchy crackling. Pre heat oven to 200c, meanwhile salt the skin of pork belly liberally ...

November sees us firmly in root vegetable territory. While they may not trigger as much excitement as the kaleidoscope of summer veg, roots are reliable and hard-working members of the winter kitchen.

At this time last year I featured a salmon recipe to get us through the last of winter. Research had shown that Seasonal Affective Disorder (SAD) which we may suffer from during winter due to lack of ...

I N Scotland we associate black pudding with breakfast. This recipe takes the French version – boudin noir, which literally means black sausage, a mix of pork, pork blood, spices and a filler such as ...

Gordon Ramsay thinks home cooks and chefs are overlooking this underrated root veggie, which actually offers a brilliant and versatile flavor.

What is it? One thing it isn’t, is attractive. This bulbous, brown monstrosity is actually the root of a type of celery plant, although it isn’t the same type as the ones we buy the stalks of in the ...

To make the celeriac remoulade: Peel and cut the celeriac into matchstick size pieces. Add the mayonnaise, chives and eschalots. Combine well, then season. To assemble: Divide the remoulade between ...

Celeriac is the ugly duckling of the vegetable kingdom. This gnarled, knobby root looks as loathsome as a horror-movie monster, but beneath its homely exterior is a heart that is delicately flavored ...

There is the potluck, but there is also collective cooking. And given a willing helper or two, it can turn a fairly standard weeknight meal into a rocking party. The pace is not necessarily relaxed, ...

As winter wears on (not complaining, just saying), we need a departure from nights of slow-roasted meats and thick, rich soups that seem to have been simmering on our stovetops since November. A sweet ...