Every now and then, my roots call me. They speak with an East Tennessee twang and say “y’all” a lot, but I understand every word. And just recently, they were saying I needed to make baked beans for a ...

If there’s anything I like on a cold winter night, it’s a rib-sticking, bubbling dish of stewed white beans and vegetables covered in breadcrumbs. I like to use a combination of carrot, butternut ...

Peel celery root, either with a knife or peeler. Cut into even pieces, about 1 inch. Put in a small sauce pan and cover with cream. Put on stove and bring to a slow simmer, being careful to not let ...

This comforting, winter-white soup is so rich and velvety that no one could blame you for thinking it contains a hefty dose of cream. Thanks to a triple-threat of healthful ingredients, however, this ...

1/2 cup good-quality root beer (not diet) 1/4 to 1/3 cup hickory-smoked barbecue sauce 1/2 teaspoon dry mustard 1/8 teaspoon hot sauce 1. Preheat oven to 400 degrees. In a skillet over medium heat, ...

In a heavy-bottomed saucepan, reduce root beer until about half way down. Whisk in chili paste and ketchup and continue to reduce until lightly thickened. Set aside. In a small mixing bowl, mix ...

Certain foods seem to have sprung, ready-made, from a cosmic conveyor belt to the dining table. Ketchup? It comes from a factory in Pennsylvania. Goldfish crackers? From Pepperidge Farms, right? And ...

My last meal at Root, the precociously modern restaurant in the Warehouse District, was a typical seven-course affair that included an amazing intermezzo of the sweetest imaginable grapefruit, ...