Celery is often overlooked and underappreciated when it comes to cooking. It may not have main character energy all the time, but this crisp ingredient may be just the co-star your dish needs. This ...

Are you wondering what to make with the celery that has been in your fridge? These are our favorite recipes with celery in ...

I was checking out at the grocery store the other day when the clerk asked whether I wanted the green tops removed from my carrots. I started to reflexively answer “yes,” as I always have except for ...

Tons of celery add a verdant brightness to this classic stuffing, while lots of garlic bumps up the intensely onion-y, allium kick. The bread you use here makes a difference, so look for a nice crusty ...

I have become a person I never imagined I would be: a hoarder. Not of mementos and knickknacks (though, I admit to taller piles of books around the house). I mean in the kitchen: I hold on to things ...

This recipe is part of our partnership with YesChef, a subscription-based streaming platform offering cinematic cooking classes from world-renowned chefs. Learn more here. Growing up, chef Deb Mikhail ...

In my easy pickled celery recipe, you’ll be giving this plain veggie a crunchy, tangy twist. This condiment jazzes up salads, sandwiches, and more, and is incredibly easy to make at home — no ...

Allow cheese to come to room temperature. Meanwhile, roast hazelnuts on a rimmed baking sheet in a 300-degree oven for 30 minutes. While the hazelnuts are roasting, use a vegetable peeler to peel away ...

On the first night of Passover, cookbook author Jake Cohen places a spoonful of this delightful salad — which is great anytime, really — on his seder plate to stand in for the leaf of romaine lettuce, ...

Celery Stir Fry, Wednesday, Oct. 16. 2019. Photo by Hillary Levin, [email protected] Yield: 6 servings 2 tablespoons canola oil or other cooking oil 1/8 teaspoon crushed red pepper or 3 small ...

Every November, celery performs countless tasks: It perfumes the holiday turkey, lending moisture from the inside out; it’s the backbone of the stock in gravy; it adds bite and vegetal flavor to ...