When I moved to New York, I never thought that I would have only one job,” says Daniel Humm. The Switzerland-born chef ...

From onions to mushrooms, these are the vegetables chefs rely on for flavorful vegetable stock that’s never cloudy or bitter ...

Now, add a generous drizzle of olive oil, around a tablespoon of dried herbs and a generous sprinkling of salt and pepper.

Seafire Grill Westchester's location makes it a destination restaurant but its food makes it one of the best north of ...

Some days are indisputable soup days. The antidote to a wintry cold and gray day is a steaming bowl of creamy soup. Now, ...

A gentle rock-and-roll motion can help you cut thick, tough vegetables like parsnips or rutabagas with less effort as long as ...

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 ...

This bright and earthy root vegetable belongs in your fall and winter cooking. Learn how to choose and use it in the kitchen. Food & Wine / Getty Images Celery root has a subtle celery-like taste, but ...

This bright and earthy root vegetable belongs in your fall and winter cooking. Learn how to choose and use it in the kitchen. Celery root has a subtle celery-like taste, but don’t confuse it with the ...

As usual, I expect to be at the farmers market in Rockville Centre next Sunday morning and every Sunday morning until nearly Christmas, looking for something fresh and different. With 25 or so vendors ...

Any restaurant can make an order of $12 fries, but the move from “good” fried potato to “excellent” requires intention, and, sometimes, days of prep work. I’m thinking, in part, of Golden Diner’s home ...