1,608 celery recipes

A savory bean and ham soup that is simmered to perfection in your crockpot or slow cooker.

Baby portobello mushrooms, dried porcini mushrooms and tomatoes make this ragu taste super delicious. Mix it into spaghetti or use it to make lasagna, and it will deliver the maximum yumminess.

Asian Style Grilled Scallops with Somen Noodle Salad and Cilantro Vinaigrette

A tasty way to use up leftover turkey from Thanksgiving or Christmas dinner. It includes leeks and mushrooms along with the turkey in a traditional flaky pastry.

This easy yet tasty Korean salad is so refreshing. It goes deliciously well with any of the main courses, Korean or not. Cucumber and radishes add some nice crunch to the salad that's slightly sweet, sour and spicy.

While Loomis says that this salad does not keep well and shouldn't be counted on for leftovers, she says that it's one of the most popular potato salads she's ever made.

Add a European taste to your summer with this succulent dish that is made with beer to give it a unique flavor.

Traditional Irish Corned Beef and Cabbage recipe with tender brisket, carrots, parsnips, and potatoes. The authentic stovetop method for St. Patrick's Day perfection.

Quinoa, wild rice, sweet cherries and grapes are tossed with celeries, feta cheese and a tasty vinaigrette. You will be impressed by both yummy flavor and great texture.

This refreshing yet delicious salad is very quick and easy to prepare. It can be kept in the refrigerator for a few days.

Very good and light. By using phyllo (filo) pastry instead of the traditional goopy pastry this recipe cuts down on the fat and yields more turkey flavor.

Tangy Louisiana-style vinegar coleslaw with shredded cabbage, grated carrot, green pepper, dry mustard, and a splash of hot sauce. No mayo, no fuss, just a crisp, zesty bayou-style slaw.

In China, there are literally thousands of methods to cook potatoes. This sweet and sour potato salad is quick and easy to put together, and it tastes delicious. It can be made one day ahead, served chilled, at room temperature or warm.

Crisp green salad with romaine, Granny Smith apple, and toasted walnuts tossed in a creamy oil-free tomato dressing thickened with toasted almonds, lemon, and paprika.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

Nice vegan soup. Interesting method, surprising a bit. I used fresh oregano. Thanks.