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How Has Your Grocery Shopping Changed?

Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Mashed Celery Root with Garlic and Chives


  •  2 ¼ cups peeled and roughly chopped celery root 
  • ¾ cup of cashews
  •  ¾ cup water
  •  2 cloves of garlic 
  • 1 tbsp white or red miso paste 
  • 1 tbsp chives, minced 
  • 2 tsp nutritional yeast
  • 1 tsp onion powder 
  • 1 ½ tsp salt
  •  ½ tsp white pepper 
  • black pepper, to taste


 Place all of your ingredients with the exception of the minced chives in a blender or food processor and blend on high speed until they form a creamy puree (the blending process will also warm the puree slightly). Transfer the blended celery root mixture to a bowl, add the minced chives and stir to combine. Serve immediately.

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