I’m back to writing for the U-T San Diego’s food section. My first piece–about making condiments at home–appeared in September.This week I published a piece on the strange but delicious root vegetables chefs are crazy for but the public may be wary of, produce like celeriac, salsify, and rutabagas. As usual, I went to chefs to learn how they use them and to get their recipes. You’ll find all of it here, along with my top 10 list of how to use them in dishes. Enjoy!
