884 celery recipes

Stoba is a traditional Caribbean lamb stew simmered with habaneros, tomatoes, lime juice, cumin, allspice, olives, and capers. Fall-apart tender meat with bold island heat and tangy brightness.

Cubed turkey and broccoli in savory gravy with marjoram, topped with fluffy mashed potatoes studded with pimento and baked until golden. A comforting shepherd's pie that puts leftover turkey to brilliant use.

Sage-scented bread cubes loaded with chicken apple sausage, smoky bacon, tart green apples, and buttery chestnuts make this crowd-feeding holiday stuffing a Thanksgiving must.

Simmered whole chicken with vegetables and rosemary-infused drop dumplings made from a homemade herbal tea and biscuit mix. A fragrant twist on classic chicken and dumplings.

Menai Pride mussels pate baked in a bain-marie with herring roe, brandy, double cream, and egg yolks. A traditional Welsh seafood starter served with toast fingers.

Big-batch season salt with paprika, garlic powder, dry mustard, curry, thyme, basil, and marjoram mixed into salt. A bulk pantry staple for everyday seasoning.

Overnight layered salad with chicken, spinach, lettuce, cheddar, and radishes sealed under a tangy mayonnaise-mustard dressing. Make it the night before and toss to serve.

Maple-flavored smoked turkey brined overnight in salt, brown sugar, maple flavoring, white wine, and spices. A two-stage process: smoke first for flavor, then roast to finish cooking.

Cheddar and cream cheese ball with sherry, ripe olives, and Worcestershire, rolled in dried beef. Make-ahead appetizer that improves with a few days in the fridge.

Slow cooker pot au feu with moose, pork tenderloin, chicken breast, kielbasa, and root vegetables in herbed beef stock. The classic French boiled dinner adapted for the crockpot.

Pressure cooker veal stock delivers the silky gelatinous depth of day-long simmered stock in just 45 minutes. Veal bones with aromatic vegetables, bay, thyme and peppercorns for the ultimate sauce base.

Mock lobster Flemish style dresses up humble white fish, poached in a beer broth, bound in a silky cream and egg-yolk sauce, spooned into scallop shells, and broiled under Gruyere. An elegant fish gratin on a budget.

New Orleans red beans and rice cooked low and slow in a crockpot with smoked turkey legs, onion, celery, bay leaves, and hot sauce. Makes enough to freeze multiple family meals.

Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.

Homemade vegetable juice cocktail with carrots, beets, radishes, watercress, and scallions blended and strained. A fresh, earthy alternative to store-bought V8.

Fish in horseradish sauce: poached white fish chilled and napped with a creamy roux-based horseradish sauce, finished with sour cream and sieved hard-boiled eggs. A traditional cold Eastern European starter.