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 ...

Celeriac — or celery root — is a gentle way to usher in fall without going full pedal to the metal with pumpkin-spiced everything. Its subtle celery flavor pairs beautifully with tangy green apple and ...

If there ever were casting for the vegetal version of Alien vs. Predator, celeriac would be well equipped to play both roles. With spidery veins coiling a pocked bulb shaded somewhere between wan and ...

I once spent a year trying to cook only what was locally in season and wound up hooked on a lot of peculiar produce. Sometimes the relationship was like the Stockholm syndrome -- I had to appreciate ...

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 ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings. 10 sprigs fresh thyme or 2 teaspoons >dried thyme> 1 large bunch parsley> 1 bay leaf> To make a bouquet garni, ...

This nutritious vegetable is not the most attractive but is a very versatile vegetable that can be eaten both cooked and raw. It is the perfect addition to salads and coleslaws, and when cooked, can ...

Cooking with wine always feels elegant and elevated. This Vegetable Bourguignon, from my cookbook “I Love You: Recipes from ...