Celeriac Soup

Wondering what to make with celeriac? Make Celeriac Soup! Creamy, elegant near pure-white colour, and a low carb alternative to potato soup!

Leftover Celery Salad

This Celery Salad is a handy recipe to use up leftover celery we all have lurking at the back of the fridge, usually buying a whole bunch only to use just one or two stalks

Pickled Red Grapes

These pickled grapes are good with cheese, pate or scattered on top of a green salad....

Dinner Tonight: Celeriac Soup

I've been meaning to pick up some celeriac for awhile now, just because it may be the ugliest vegetable in the grocery store. People are always passing it by, poor thing. On the outside it's a tangled mess of dirty,...

French in a Flash: Thick Celeriac Soup with Gruyère

The first thing that hits me about celeriac is the smell. It's like the forest floor and a cabbage patch and a grassy field all at once. It is so intensely vegetal. And let's face it: few vegetables can tread the line between root vegetable and garden vegetable with such success. It has the bulk and heartiness of a potato but the lightness and brightness of a very mild celery. It's gorgeous.

Feast inspired by Chef — Binging With Babish

This week, we're finally tackling the all-out feast prepared by Chef Carl Casper after rage-quitting his creatively-stifling job from the foodie film essential, Chef. Bit too long for a YouTube title. Special thanks to Roy Choi for helping me figure out all these dishes!!

Squash and Apple Soup with Beet and Bacon

A basic blended delicata squash and apple soup was already a great fall meal, but I couldn't help but add in some roasted and chopped beets, which add a pop of color and some much needed sweetness.

Creamy Spiced Parsnip Soup

Parsnips are one of my favorite root vegetables. They're intensely sweet and earthy, but on their own they can be a little bland. The key to turning them into a creamy soup with a clean, pure flavor is to reach for some unexpected aromatics that both complement and contrast, like jalapeño, ginger, and coriander seed.

Roasted Beet Soup with Thyme, Lemon, and Crème Fraîche

This simple, hearty, healthy, and delicious soup is made from roasted beets, sweet leeks, woodsy thyme, vegetable broth, and a squirt of lemon. Thick, hot, and autumnal, it's best topped with a creamy dollop of crème fraîche.

Pickled Spring Peas

These pickled peas are wonderful because they lose none of their pea essence in the pickling process. Instead, they just gain a vivid tartness. I've used them in a quick pasta dish and have a few left that I want to use to garnish my next batch of asparagus soup (two spring vegetables that go so well together).