Rutabaga and celery root bring an earthy depth and an engaging, subtle sweetness to the potato mixture, giving this classic gratin a flavorful lift. David McCann is a food writer, recipe developer, ...

We have a confession to make: When temperatures start to drop, we spend a few minutes mourning the end of rosé cocktails and crunchy salads before getting very excited for an excuse to stay indoors ...

On a drive across the island of Ireland one summer, three things were guaranteed: sheep crossing the road; pubs in every village; and rainbows after daily rains. The traditional Irish stew, still ...

Preheat large pan with 1 Tablespoon Canola Oil. Sear meat to golden brown. Add onions, celery, carrots, beef base. Cook till tender. Stir in Flour Blend. Stir in Liquid Blend and bring to a soft boil.

There's no better time for a pot of beef stew than winter, and when March rolls around with St. Patrick's Day hype and festivities, why not add an Irish twist with a splash of Irish stout? This is a ...

Heat the oil and butter in large pan and brown the beef. Add flour, garlic, leeks and onions and cook until softened about 5 minutes. Pour in beer, wine, beef stock, Worcestershire sauce, tomato paste ...

1 pound carrots and/or parsnips, peeled and cut into 1-inch cubes 1 pound celery root, peeled and cut into 1-inch cubes 1 pound rutabagas and/or turnips, peeled and cut into 1-inch cubes 1. Pat lamb ...

A warming bowl of tender, flavorful root vegetables will satisfy everyone at your table. When you want to add extra flavor to a vegetarian dish, dried mushrooms are your secret weapon. In this stew, ...

The rutabaga is another vegetable I never ate as a child. Growing up in California and Florida, we ate plenty of green beans, tomatoes and squash, and a green salad was served at every meal. True to ...

I'm not sure if rutabaga is the ugliest vegetable, but it's up there. It looks a little like a large strawberry shaped turnip that's covered in a layer of wax. And it's very, very hard to cut into. It ...