3,900 celery recipes

Creole-style navy beans simmered with tomatoes, celery, onion, and green pepper in a garlic-seasoned sauce. A simple, hearty Southern side dish ready in under an hour.

Crispy chicken casserole with cream of chicken soup, mayo, hard-boiled eggs, walnuts, and a crushed potato chip topping. Retro comfort food at its finest.

Pressure cooker chop suey chow mein: a retro Chinese-American pork stew with celery, onion, mushrooms, and mixed Chinese vegetables. Sweet with molasses, savory with soy, ready in under an hour.

Millionaire stuffed shrimp: butterflied jumbo shrimp topped with a lump crabmeat stuffing, then baked and broiled until golden. Southern coastal restaurant classic worth its name.

New Orleans-style oyster souffle with minced and whole oysters, the Cajun holy trinity, and stiff egg white meringue. A classic Creole seafood souffle from masterchef tradition.

Vegetarian Mexican stuffed peppers filled with brown rice, black beans, cumin, and chili powder, baked in a tomato sauce. A hearty plant-based main dish with warm Southwestern spices.

Homemade vegetable juice cocktail with carrots, beets, radishes, watercress, and scallions blended and strained. A fresh, earthy alternative to store-bought V8.

End-of-the-garden pickles loaded with peppers, cucumbers, carrots, beans, and cauliflower in a sweet vinegar brine with mustard and celery seed.

Lima bean health loaf with mashed limas, carrots, peanuts, whole wheat breadcrumbs, and melted cheese on top. A hearty vegetarian bean loaf packed with protein.

Fish in horseradish sauce: poached white fish chilled and napped with a creamy roux-based horseradish sauce, finished with sour cream and sieved hard-boiled eggs. A traditional cold Eastern European starter.

Three-meat chili loaded with ground beef, steak, pork, and linguica sausage, slow-simmered with black beans, green chilies, and beer for deep, layered heat that feeds a crowd.

Cross rib roast braised with vegetables, black olives, tomatoes, red wine, and a bouquet garni for 2 hours until fork-tender. The strained pan juices make a self-thickening gravy with no extra steps.

Scottish rabbit curry with streaky bacon, button onions, curry powder, and mushroom powder simmered in stock. A British colonial-era game curry served thick over rice.

Homemade Italian cheese dressing blended with Parmesan, garlic, dry mustard, celery salt, and white pepper. A creamy vinaigrette made in the blender and chilled to serve.

Red wine pot roast braised low and slow with 24 cloves of garlic, carrots, celery, and thyme. Fork-tender beef with a rich, butter-finished pan sauce strained from the vegetables.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.