Leite's Culinaria

David explains what exactly that rather absurd-looking root vegetable known as the celery root, or celeriac, is and why you need to try the rather ugly-looking thing.

Not your typical salad, this is made with nutritious celery root that's cleverly blitzed until minced so finely it could stand in for couscous. The perfect balance of sweet, salty, sour, and surprise.

Know how to win friends and influence people? These grilled cheese recipes. Our favorite renditions, old and new, of the comforting classic.

Potato chip fiends, stop your scoffing. We double-dog dare you to make a batch and stop at just one.

Easy. Inexpensive. No preservatives. Few ingredients. Ample uses. You may never go back to store-bought mustard.

Chicken with 40 cloves of garlic is a classic for one reason—it's damn good. Using chicken thighs ensures the meat remains juicy. Using our trick for quickly peeling garlic makes it hassle free.

Frozen tater tots and Parmesan cheese. Seems so intuitive, doesn't it? And yet it's so wonderfully unexpected. Easy, kid-friendly, adult-appeasing.

All the comfort of creamy mushroom soup but with grilled and toasty, this vegan sammie is the answer to all your meal-deciding questions. And raises others. Like how many can I eat before I need a nap?

A pressure cooker riff on the ubiquitous canned cream of mushroom soup beloved by home cooks everywhere. A classic for a reason, this soup is divine on its own or added to your favorite casserole.

This is why we have pressure cookers. Because they render an inexpensive cut of pork and plain pinto beans into a smoky, soulful, put-your-spoon-down-and-sigh chili in a fraction of the usual time.

Because sometimes you just need the sort of comfort that comes from something warm and hearty and sustaining in a soul-restorting sorta way.