3,900 celery recipes

Tomato cheese soup made with oven-roasted tomatoes, sauteed mushrooms, fresh herbs, and cream cheese stirred in for a velvety, rich finish.

Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.

Minestrone Parmesan: Italian vegetable and pasta soup loaded with smoked ham, chickpeas, spinach, and garden vegetables in a rich beef broth. Finished with grated Parmesan.

Vegan no-egg egg salad: crumbled firm tofu tinted yellow with turmeric and dressed with soy mayo, vinegar, mustard, and hot sauce. Tastes like egg salad in a sandwich, no eggs required.

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 vegetable soup with pot barley, macaroni, cabbage, potatoes, mixed vegetables, and your choice of chicken, beef, or ham. One pot, serves 8, uses up the fridge.

Fall corn chowder with bacon, potatoes, fresh corn, milk, and cream finished with thyme and parsley. Hearty harvest soup ready in 40 minutes.

Melrose plates: chicken and pasta salad with mandarin oranges, water chestnuts and a honey-mustard poppy seed yogurt dressing. A lighter chicken-pasta luncheon salad served on lettuce.

Peachy pork chops stuffed with a sage and peach bread dressing, then baked over more stuffing with a peach preserve glaze. Sunday dinner with sweet-savory Southern charm.

Slow-simmered vegetable soup with tomatoes, okra, pinto beans, potatoes, and mushrooms. Vegetarian, hearty, and meant for long, gentle cooking that deepens every flavor.

Savory vegetable soup simmered low and slow with tomatoes, potatoes, cabbage, carrots, beans, corn and mushrooms in a rich bouillon broth. A fat-free, pantry-friendly pot that tastes better the next day.

Oyster artichoke bisque is a classic Louisiana creole soup: fresh oysters, artichoke bottoms, bacon, and heavy cream simmered with the holy trinity for a rich silky bowl.

Pressure cooker black bean soup made from dried beans with no soaking, ready in well under an hour. Smoky or vegetarian, thickened with bulgur, and finished with cilantro and a splash of sherry.

Creamy blue cheese soup with cheddar, white wine, and a mirepoix base thickened with flour and cornstarch. Rich, velvety, and ready in 30 minutes.

Hearty pasta e fagioli with ground beef, red and white kidney beans, and tender vegetables simmered in a rich tomato-beef broth with shell pasta.

Italian barley soup slow-simmered for 3 hours with red wine, tomatoes, garlic, fresh herbs, and Parmesan. A thick, hearty vegetarian soup with deep, layered flavor from the long cook.