Recipes with celery
3,092 recipes
Punchy Black Bean Soup
Punchy black bean soup simmered with bacon, the holy trinity, and chili powder, then blended silky smooth. A smoky, chunky-or-creamy crowd-feeding pot with salsa and cream garnish.
Summer Pasta & Lentil Salad
Hearty summer pasta and lentil salad with green lentils, pasta shells, crunchy veggies, cherry tomatoes, and a garlicky Dijon vinaigrette. Topped with pine nuts for a protein-packed potluck favorite.
Country Beef Loaf
A hearty free-form meatloaf packed with sauteed mushrooms, carrots, celery, and onions, seasoned with fines herbes and soy sauce. Baked crusty-brown on a sheet pan. Serves 4 to 6.
Black Bean Chili with Cilantro
Thick, high-fiber black bean chili simmered with dry sherry, honey, cilantro, and fresh vegetables. Topped with Monterey Jack and yogurt. Feeds 6 to 8 hungry folks.
Stuffin' Muffins
Individual stuffing portions made in the microwave with buttery onions, celery, mushrooms, sage, and chicken broth. Adorable single-serve holiday stuffing in custard cups.
The President's Beefsteak & Kidney Pie
A proper British steak and kidney pie with claret-marinated beef, browned mushrooms, and a golden puff pastry lid. Hearty, old-school comfort that feeds eight hungry guests.
Chicken Blueberry Salad
Grilled chicken sliced over mixed greens with fresh blueberries, Vidalia onion, and a zesty ginger-rice vinegar dressing. A light, colorful summer salad that comes together in under an hour.
Dinner Chowder
Hearty potato cheese chowder thickened with a quick roux and brightened with chopped tomatoes and parsley. A vegetarian dinner soup ready in 40 minutes from pantry staples.
One Serving Boston Clam Chowder
Lightened-up single-serving Boston clam chowder built on chicken broth and low-fat milk instead of cream, with leek, celery, red potato, canned clams and a handful of shredded spinach folded in at the end. Ready in about 30 minutes.
Pink Fish Soup
Tomato-based fish soup with haddock, shrimp, leeks, and carrots in a homemade fish stock. The tomato paste and paprika give this hearty chowder its signature pink color.
Wild Rice Chicken
Make-ahead wild rice chicken casserole loaded with crunchy water chestnuts, tender celery, and a creamy mushroom soup topping baked until golden and bubbly. Freezer-friendly comfort food for two.
Simple Wild Rice Stuffed Turkey
Whole roasted turkey stuffed with wild rice, brandy-soaked apricots, and rosemary, basted in garlic-herb butter. A stunning holiday centerpiece that feeds 10.
Golden Vegetable Fondue
Golden vegetable fondue made from pureed carrots, turnip, swede, and celery simmered in chicken broth and finished with butter and nutmeg. A savory dipping pot for sausages and potatoes.
Garlic Pickles
Old-world fermented garlic pickles with cucumbers, cabbage, carrots, cauliflower, and celery in a salt brine with mustard seed, peppercorns, and bay. Crunchy lacto-fermented crock pickles in 10 days.
Cheesy Corn Chowder
Cheesy corn chowder thickens with ground rolled oats instead of flour, with crispy bacon, sweet corn, and sharp cheddar. A creamy whole-grain take on the chowder classic.
Mexican Chicken with Mushroom & Olives
Mexican-style chicken breasts braised in tomato sauce with green olives, capers, and mushrooms. Veracruz-inspired one-skillet dinner with bright, briny flavor.
Punchy black bean soup simmered with bacon, the holy trinity, and chili powder, then blended silky smooth. A smoky, chunky-or-creamy crowd-feeding pot with salsa and cream garnish.
Hearty summer pasta and lentil salad with green lentils, pasta shells, crunchy veggies, cherry tomatoes, and a garlicky Dijon vinaigrette. Topped with pine nuts for a protein-packed potluck favorite.
A hearty free-form meatloaf packed with sauteed mushrooms, carrots, celery, and onions, seasoned with fines herbes and soy sauce. Baked crusty-brown on a sheet pan. Serves 4 to 6.
Thick, high-fiber black bean chili simmered with dry sherry, honey, cilantro, and fresh vegetables. Topped with Monterey Jack and yogurt. Feeds 6 to 8 hungry folks.
Individual stuffing portions made in the microwave with buttery onions, celery, mushrooms, sage, and chicken broth. Adorable single-serve holiday stuffing in custard cups.
A proper British steak and kidney pie with claret-marinated beef, browned mushrooms, and a golden puff pastry lid. Hearty, old-school comfort that feeds eight hungry guests.
Grilled chicken sliced over mixed greens with fresh blueberries, Vidalia onion, and a zesty ginger-rice vinegar dressing. A light, colorful summer salad that comes together in under an hour.
Hearty potato cheese chowder thickened with a quick roux and brightened with chopped tomatoes and parsley. A vegetarian dinner soup ready in 40 minutes from pantry staples.
Lightened-up single-serving Boston clam chowder built on chicken broth and low-fat milk instead of cream, with leek, celery, red potato, canned clams and a handful of shredded spinach folded in at the end. Ready in about 30 minutes.
Tomato-based fish soup with haddock, shrimp, leeks, and carrots in a homemade fish stock. The tomato paste and paprika give this hearty chowder its signature pink color.
Make-ahead wild rice chicken casserole loaded with crunchy water chestnuts, tender celery, and a creamy mushroom soup topping baked until golden and bubbly. Freezer-friendly comfort food for two.
Whole roasted turkey stuffed with wild rice, brandy-soaked apricots, and rosemary, basted in garlic-herb butter. A stunning holiday centerpiece that feeds 10.
Golden vegetable fondue made from pureed carrots, turnip, swede, and celery simmered in chicken broth and finished with butter and nutmeg. A savory dipping pot for sausages and potatoes.
Old-world fermented garlic pickles with cucumbers, cabbage, carrots, cauliflower, and celery in a salt brine with mustard seed, peppercorns, and bay. Crunchy lacto-fermented crock pickles in 10 days.
Cheesy corn chowder thickens with ground rolled oats instead of flour, with crispy bacon, sweet corn, and sharp cheddar. A creamy whole-grain take on the chowder classic.
Mexican-style chicken breasts braised in tomato sauce with green olives, capers, and mushrooms. Veracruz-inspired one-skillet dinner with bright, briny flavor.
