Seven years ago, when chefs Mario Batali and David Pasternack opened their New York restaurant Esca, they introduced Manhattan to what they called “crudo” -- Italian-style sliced raw fish. It was ...

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 ...

Sauté celery root, onion, and half of the thyme with 1 Tbsp. Butter. Add Heavy Cream, and stock. Season with salt and pepper. Simmer until very tender. Separate solids from liquid. Puree solids in ...

Some time ago, Tino planted some great Aussie native edible plants at The Patch, including the Broad-Leafed Sea Celery (Apium prostratum var. prostratum) which has performed really well. With strongly ...

Native seaside herbs and seaweeds bring intriguing flavours to your plate. But you don't have to wade the shores to taste this harvest. Want to add sea greens to your cooking? You don't have to live ...

Celery is part of the Apiaceae family, which includes carrots, parsnips, parsley, and celeriac. Its crunchy stalks make the vegetable a popular low-calorie snack, and it may provide a range of health ...

Celery is a popular vegetable, but there’s more to this plant than the stalk alone. Celery seeds are less common but still tasty and nutritious. They’re small, light-brown, and have an earthy scent.

Note: From chef Michael Reardon of Catch. Suzuki sea bass can sometimes be found at downtown fish markets and Mitsuwa stores; wild striped bass or bigeye tuna may be substituted. Use only the tiny ...