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recipes celery root puree with toasted hazelnuts
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The underrated celery root is one of our favorite vegetables—here's how to prep it, cook it, and give it the attention it deserves.
Rick Martinez
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It’s as simple as cinnamon toast, but with a springy twist.
Ali Slagle
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This salty-spicy-sweet seasoning sends them over the top.
Ali Francis
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Cooking
There are also dates and almonds... and Parmesan.
Carla Lalli Music
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Here's how to buy, store, and cook celery root, in season in October.
Rochelle Bilow
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Or fruit—it’s that flexible.
Olia Hercules
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Editor in chief Adam Rapoport shares his antidotes to all that buttery, slow-cooked goodness.
Adam Rapoport
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And she wants you to, too.
The Bon Appétit Staff
Crunchy, fresh vegetables are where it's at—add in a little cheese and pine nuts and we've got dinner tonight.
Rochelle Bilow
techniques
Your oven is about to do a happy dance...if that were possible.
Sam Kim
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Skip the chocolate, grab the curd (or jam!).
Urmila Ramakrishnan
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Pistachio butter, curry tofu nuggets, an Olipop flavor worth stocking up on, and more.
Editors of Bon Appétit
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Nothing makes me more nostalgic for my Russian childhood than this silky purée.
Irina Groushevaia
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And just look at it, for goodness’ sake.
Nina Moskowitz
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Orange (squash) is the new mac
Amanda Shapiro
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Homemade eggnog is great. This cashew nut nog is better.
Rochelle Bilow
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Plus there's a very impressive harissa-yogurt swoosh.
Aliza Abarbanel
Culture
You voted for your favorite photo from Good Food to Share, and now we'll reveal the recipe
Julia Bainbridge
techniques
Your salad deserves more love. And whipped cream.
Bon Appétit
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Nooch to the rescue.
Grace Kelly
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Root vegetables don't own the whole "oven-roasted" game. Next time you fire up the oven, toss one of these ingredients on the sheet pan, too.
Rochelle Bilow
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This might be the Kookiest Kookery ever cooked up
Sam Dean
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A good side needs to do two things: Be low-effort and offer something new, just like these guys.
Alex Beggs