This soup is a fresh and vibrant recipe that is remarkably flavorful despite its few ingredients.
Pilaf, which is traditionally made with rice, can contain a variety of different ingredients depending on the culture cooking it. This adaptation takes on an Italian spin: with celery, carrots, onion, thyme, and oregano. And a handful of raisins to add some sweetness.
A hint of color, a touch of creamy coconut, and a crunch of pistachios make this soup a cohesive bowl of warm goodness.
Ronny Emborg, Nordic star chef from Copenhagen and author of The Wizards Cookbook, creates a dish inspired by the birch tree.
Your meat, beans and veggies all cook up in the same pot which means fewer dishes to wash after indulging in this hearty Italian-inspired dinner.
This Finnish-inspired side features smoked salt in three different ways for a distinct, but not overpowering, flavor.
A light and fragrant soup generously filled with vegetables, vermicelli and meatballs.
From the dressing to the garnishes, everything in this salad add interesting flavors while putting the celery on a pedestal of celebratory awesomeness.
You can combine all kinds of vegetables for this, but celery goes very well with sweetness that comes from carrots.
Juicing is a great way to get those essential nutrients your body needs to repair the damage done to your cells over time.
This crisp celery root salad with mustard sauce improves when refrigerated for a few hours, or even over night.
Full of vegetables, beans, and meat – this chili is a crowd pleaser even with haters of celery.
A surprising combination that’s fresh, crunchy and light without being too virtuous.
Celery-scallion sole en papillote served with a side of Egyptian dukkah.
A light and healthy side salad full of crunchy apples, celery, and spiced walnuts.