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 ...

If there ever were casting for the vegetal version of Alien vs. Predator, celeriac would be well equipped to play both roles. With spidery veins coiling a pocked bulb shaded somewhere between wan and ...

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 ...

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 ...

In a saucepan over high heat, bring all ingredients to a boil and reduce until the liquid is syrupy and equals about 2 cups. Strain, reserve the glaze, and keep warm. 3 broiler-fryer chickens, about 2 ...

Celeriac — or celery root — is a gentle way to usher in fall without going full pedal to the metal with pumpkin-spiced everything. Its subtle celery flavor pairs beautifully with tangy green apple and ...

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 ...

Slice about 1cm / 1/2 inch off the bottom of your celeriac edge. Slice and dice it all up into 1cm / 1/2 inch cubes. Hear a saucepan on a high heat, add a good amount of olive oil, then add the ...

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.