679 celery recipes

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.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

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.

Deer heart soaked, boiled, sliced into steaks, and pan-fried with steak spice, then served alongside a rosemary and thyme vegetable simmer. Nose-to-tail wild game cooking at its finest.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

This delicious turkey stuffing will enhance your Thanksgiving with a fruity taste that everyone will love.

Baked veggie burgers made with ground sunflower seeds, grated carrots, celery, and wheat germ. Crispy outside, tender inside, and naturally low in sodium.

Serves a large group and can be prepared the morning of the party and is assembled at the site of the party, 10 minutes before serving.

Butternut squash soup with honey and a roasted barley risotto center, a restaurant-plated autumn soup where creamy risotto sits in the middle of a pool of silky squash soup. Elegant fall entertaining in a bowl.

A simple crockpot recipe that creates a delicious spaghetti sauce that can be served with any type of pasta.

Hearty cure-all chicken noodle soup simmered 3 hours with a whole chicken, turkey wing, root vegetables, and garlic. The pureed veggies melt into a rich, silky broth that heals what ails you.

Tender zucchini and green peas simmered in a cumin-turmeric tomato sauce with a kick of cayenne. This easy Indian torai masala is a vibrant vegetarian side dish ready in 35 minutes.

Deli roast beef strips marinated in a zesty picante and balsamic dressing with oregano and garlic, served cold over fresh tomatoes, cucumbers, peppers, and red onion. No cooking required.

Hearty vegetarian stew with potatoes, carrots, parsnips, and turnips topped with homemade walnut dumplings. Slow-simmered for deep, rustic flavor.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

Four-melon salad with cantaloupe, honeydew, watermelon, and crenshaw balls tossed with pistachios, celery, and a honey-mint sour cream dressing spiked with orange liqueur.