679 celery recipes

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

Diabetic-friendly apple salad with a whole marinated apple cut into flower-like sections and filled with spiced applesauce, raisins, and crisp celery.

Simple homemade chicken soup with diced chicken, carrots, celery, and onion in a quick chicken bouillon broth with fresh parsley. Comfort food in an hour.

Haricot mutton, a traditional New Zealand stew with flour-dredged mutton, turnip, carrots, and celery simmered in stock. Old-school comfort food from the farm kitchen.

Wild duck soaked in lemon water, stuffed with celery, onion, orange, and apple, then slow-roasted under salt pork until tender. A hunter's classic done right.

Apple-pecan salad filling for cranberry molds with crisp apples, celery, and pecans in a lightened mayo dressing with folded whipped cream. A classic Thanksgiving holiday side.

Diabetic-friendly free green salad mixes romaine, iceberg, spinach, and endive with radishes, cucumber, and celery for a low-carb, low-calorie bowl that fits any meal plan.

Creamy garlic soup pureed with potatoes, carrots, celery, and two whole bulbs of garlic. A vegan, no-cream soup where potatoes provide the silky body and garlic brings bold flavor.

Dandelion soup made with fresh dandelion flowers simmered in a buttery roux-based milk broth with thyme, celery seed, and bay leaf. A creamy, foraged flower soup with earthy herbal flavor.

Low-fat roasted vegetable stock made with caramelized onions, carrots, leeks, and celery. This vegetarian brown stock adds deep, savory flavor to soups, risottos, and sauces without a drop of meat.

Homemade bread stuffing with cubed Italian bread, toasted pecans, fresh thyme, and buttery sauteed onion and celery. Bound with egg and chicken stock for a moist, herb-fragrant holiday side dish.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

Stir-fried vegetables with brown rice, mushrooms, bean sprouts, and garlic. A quick vegan side dish that comes together in 25 minutes with pantry staples.

Homemade ginger salad dressing blended with fresh ginger, lemon zest, tomato paste, and white vinegar. A bold, Japanese steakhouse-style dressing made in your blender in 2 minutes.

English steak and kidney pie with beef round steak, kidneys, mushrooms, and carrots slow-simmered in gravy under a flaky pastry crust. A proper British pub classic done right at home.

Pasta fruit salad with walnuts, mandarin oranges, grapes, and apple tossed in a creamy orange yogurt dressing. A refreshing cold side dish for potlucks and summer cookouts.