There is the potluck, but there is also collective cooking. And given a willing helper or two, it can turn a fairly standard weeknight meal into a rocking party. The pace is not necessarily relaxed, ...

1. Set the oven at 350 degrees. Butter a small sheet pan. 2. Sprinkle the pear halves with salt and pepper and place on the sheet pan, cut sides down. Roast the pears for 30 minutes, or until they are ...

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Discover Frances Bissell’s winter kitchen tips, from Seville orange marmalade to celeriac remoulade, celebrating seasonal British root veg ...

To make the celeriac remoulade: Peel and cut the celeriac into matchstick size pieces. Add the mayonnaise, chives and eschalots. Combine well, then season. To assemble: Divide the remoulade between ...

Celeriac, or celery root, had me fooled. A big bulb, vaguely reminiscent of a lumpy rutabaga or misshapen turnip, it seemed a perfect mid-winter vegetable. What a change of pace it would be from those ...

Remoulade is a classic French condiment with an affinity for pairing with seafood dishes, much like tartar sauce. Although the traditional version is more akin to a garlic mayonnaise (aioli), its ...