Roots and Grubs

RANT: It’s no fun to share news of bad dinners, but I don’t want this to happen to anybody else. I bought some mussels at Taylor Shellfish this morning with broiled mussels in mind. For the recipe, I turned to James Peterson’s Glorious French Food. There are plenty of good recipes in this book—the oxtail […]

This week on Gourmet.com: The science of the humble celery root Sitting there all wizened and silent on my counter, celery root resembles a great sensei, like Pat Morita, or Yoda. And like those sages, celery root has taught me important lessons about cooking and life. Celery root seems to be one of the ingredients of […]