323 celery leaf recipes

Traditional beef meatloaf with sage, celery, and chili sauce. Simple mix-and-bake recipe delivers comfort food in 1 hour and 20 minutes with minimal prep.

A delicious sage dressing that can easily be made with your slow cooker.

A whole salmon fillet braised on a bed of buttery carrots, onions, and celery in dry vermouth with tarragon. Three sauce options from simple pan jus to a rich winey cream veloute.

An Italian Piedmontese braise: beef marinated overnight in Barolo wine with bay leaves and thyme, then slow-simmered with mushrooms, carrots, and onions until fork-tender. Old-world elegance in every slice.

Crab meat quiche with sherry-marinated crab, a rich egg custard of milk and cream, and a touch of nutmeg. The crab soaks in sherry for an hour before baking for deeper, more complex flavor.

A jewel-red Christmas borscht simmered with beets, garlic, bay leaf, and lemon juice, then topped with cool sour cream and fresh dill. Light, earthy, and ready in 45 minutes for your holiday table.

Tender chicken breast tossed with curry mayo, mango chutney, crunchy celery, and roasted nuts. A luncheon classic that's ready to chill and serve.

Mild fish pickle with tuna, white wine, vinegar, mustard seeds, and fresh herbs. A no-cook condiment or spread that keeps in the fridge for two weeks and brightens any cracker or toast.

Cream of cauliflower soup blends mashed cauliflower into a buttery half-and-half base with onion, celery, parsley, and a pinch of nutmeg. Silky comfort soup ready in 20 minutes.

Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.

Mike's fish fumet is a clean, aromatic homemade fish stock simmered from fish trimmings, leeks, and herbs with a splash of tarragon vinegar for brightness. The French base for chowders, seafood soups, and pan sauces.

Two cheese meatloaf with Parmesan baked inside and Monterey Jack melted over the top like frosting. Loaded with green olives, Worcestershire, tarragon, and crushed saltines.

Fish in horseradish sauce -- This recipe is the first of the 12 dishes that make up the traditional Polish Christmas-eve meal, which is eaten after sundown on Christmas eve.

Retro cucumber gelatin ring mold filled with a lemon-tarragon chicken salad. An elegant, make-ahead appetizer or luncheon centerpiece that's cool, creamy, and refreshing.