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Ingredients for 2 people:Salmon:-½ Liter Olive Oil, 300g Salmon filet without the skin, Fleur de Sel-Piment d’EspeletteCelery Puree:-300g Celery, ½ Liter whole Milk, 200g cream, some sugar, Fleur de ...

In our October 2014 issue (on newsstands now), we wrote about Tilikum Place Cafe chef Ba Culbert’s favorite ingredient: walnut vinegar. Read all about it here. Culbert’s love of food is clear and it’s ...

Celery root cooks as quickly as a potato. You can make the puree in advance, if you like, and then keep it warm in a pan set over a larger pan of gently simmering water; or you can even reheat the ...

Pulse garlic, shallot, peppercorns, herbes de Provence, olive oil, and pomegranate molasses in a food processor to form a rough paste. Rub paste onto the lamb rack and allow to rest, covered, at room ...

In a cheesecloth, combine the garlic, sage, and thyme and tie with kitchen twine to close. Place in a medium saucepan with celery root and enough milk to cover. Bring to a simmer over medium heat and ...

On a hill just outside the Gold Rush town of Nevada City, Calif., about an hour northeast of Sacramento, stands a sweet 1890s Victorian farmhouse surrounded by several acres of venerable-looking ...

1. Place the potatoes and 3 tablespoons of the salt into a large pot of cold water. Bring to a boil. Cook until the potatoes are fork-tender, about 30 minutes. Drain. 2. Simultaneously, bring another ...

Cooking watery or fibrous root vegetables like celery roots, turnips, carrots, rutabagas, and beets with a little white rice before pureeing them insures they will be exceptionally creamy and have a ...

Instructions: Put celery root, thyme sprig, and garlic into a small saucepan. Cover with cold water by 1 inch. Bring to a boil. Reduce heat; add 2 teaspoons salt and the potato. Simmer until ...