884 celery recipes

SPAM, sliced potatoes, carrots, and onions baked in foil packets with a sweet-tangy brown sugar, beer, and stone ground mustard glaze. A hands-off foil packet dinner with almost no cleanup.

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Silky cucumber soup brightened with lemongrass, spinach, and cilantro. Serve it warm or chilled for a light, fragrant starter that comes together in 40 minutes.

A savory and hearty soup that's perfect for keeping the kids intrigued at the dinner table!

Bacon-wrapped roasted pheasant stuffed with apples and onions, served with a glossy cherry-wine jubilee sauce. An elegant game bird dinner that brings the hunter's harvest to the holiday table.

Garlic broth made with two whole heads of garlic, saffron, curry powder, and sage. A pureed vegetarian soup with deep, aromatic flavor from simmered garlic and warm spices.

Old-fashioned green tomato pickle with a sweet spiced vinegar syrup of cinnamon, cloves, allspice, and mace. A multi-day canning project that yields 8 pints.

Pork chops baked on a bed of cornbread stuffing with golden corn soup, topped with a brown sugar mustard glaze. A one-dish weeknight dinner.

Toasted crab rolls with a mayo-bound crab salad, melted cheese, and crispy bacon on split dinner rolls. A quick open-faced seafood sandwich baked until bubbly.

Homemade chicken broth simmered low and slow with aromatic vegetables, bay leaf, and fresh parsley for a rich, golden stock that beats anything from a can.

Manhattan-style red clam chowder with fresh-steamed clams, salt pork, tomatoes, and thyme. The tomato-broth chowder New England purists love to argue about.

French-style braised duck with olives, bacon, red wine, and Dijon mustard. A rustic country braise where the duck simmers low and slow until fork-tender, served over wild rice.

White veal stock, the classic clear, pale fond blanc made by blanching veal and chicken bones, then simmering low with aromatics for hours. A neutral, gelatin-rich base for fine sauces and soups.

Frankfurter casserole combines hot dogs, bean and bacon soup, bell pepper, and mustard in individual ramekins topped with refrigerator biscuits. A retro weeknight classic.

Tuna pita pockets stuffed with creamy yogurt-mustard tuna salad, fresh dill, crisp celery, lettuce, and tomato. A light, mayo-free lunch ready in 10 minutes.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.