1,608 celery recipes

Old-fashioned bean and bacon soup made with dried pinto beans, smoky bacon, carrots, celery, and a splash of vinegar at the end. Slow-simmered, hearty, and far better than the canned version.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.

Crisp romaine and baby spinach salad dressed in a creamy oil-free rouille made from toasted hazelnuts, pimientos, and white balsamic vinegar. Light, vibrant, and ready in 25 minutes.

Bread and butter pickles with thin-sliced cucumbers and onions brined with salt and ice, then packed in a sweet-sour brown sugar, cider vinegar, mustard, and turmeric syrup.

Mock egg salad made from mashed chickpeas with mayo-style dressing, celery, basil, curry powder, and garlic salt. A quick vegan-friendly sandwich filling with no eggs needed.

Basic bean soup with homemade vegetable scrap stock, sautéed mirepoix, and cooked beans, half puréed for body, half left whole. Vegetarian, fiber-rich, freezer-friendly.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

Indian-spiced carrots and spinach with turmeric, ginger, fresh coconut, and coriander. Vibrant vegetarian side dish ready in 30 minutes for healthy weeknight meals.

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

Italian-style lentil soup with diced ham, fresh tomatoes, carrots, celery, and bay leaf simmered into a hearty, protein-rich pot. Top each bowl with grated Parmesan for restaurant flavor.

Homemade chipotle sauce with rehydrated dried chipotles, bacon, tomatoes, beef stock, and fresh cilantro. A smoky, spicy Mexican sauce with customizable heat level.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.

A retro potluck casserole made with canned green beans, cream of celery soup, chow mein vegetables, and chopped almonds, topped with crunchy French fried onions. Comfort food ready in 40 minutes.

Pureed broccoli and potato soup with caramelized aromatics and thyme. Velvet-smooth texture without a drop of cream or butter.

Explore new flavors with this delicious crockpot dish that is great to serve when the neighbors are visiting.

Pickled zucchini sticks canned with fresh dill, garlic, celery seed, and onion in a sweet vinegar brine. A crunchy way to preserve summer's zucchini bounty in 4 pint jars.