The salads of shaved raw porcini mushrooms that are served throughout Italy are the inspiration here. Speedy yet luxurious, this dish just may become your new party dish.
Our editors' top picks this month—a collection of hearty, satisfying dishes and fresh, market-driven fare—reflect the transition from winter into spring.
Food editor Melissa Roberts shares her tips for preparing celery root, a vegetable that looks intimidating but yields a bright, crisp, celery-like flavor.
Before the storm of desserts comes the palate-cleansing calm. This mound of savory celery with hints of green apple and tarragon refreshes after the preceding spread.
A leek, carrot, and celery mirepoix, cooked until tender with white beans, gets a crisp, crunchy texture and rustic flavor from a garlicky bread-crumb topping.