An easy Celery Root Purée recipe. Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.
Author: Dorie Greenspan
Author: Sara Foster
Author: Louisa Service
Author: Michele Sbrana
Author: Maggie Ruggiero
Author: Faith Durand
This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.
Author: Jill Silverman Hough
Author: Jane Bronk-Gorman
Author: Nancy Oakes
Heavy cream, alone or in conjunction with oil, can be added to vinegar and mustard, producing a vinaigrette that is excellent with delicately flavored salads.
Author: James Peterson
Author: Serena Bass
Author: Beatriz Llamas
Author: Michael Schlow
Author: Rick Rodgers
Author: Michael Schlow
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Author: Chris Morocco
Author: Jennifer Martin
Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet...
Author: Engin Akin
You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat,...
Author: Chris Morocco
Author: Thomas Keller
Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.
Author: James Tanner
Author: Ian Knauer