784 celery recipes

Hot borscht inspired by the Russian Tea Room with shredded beets, cabbage, parsnip, and fresh dill. A classic Eastern European beet soup simmered in vegetable stock.

Old-fashioned chicken loaf made from stewed chicken, vegetables, and toast, pressed firm and sliced cold. Vintage make-ahead protein.

Homemade vegetable stock from celery, onions, carrots, and parsley, simmered 30 minutes and strained smooth. Freezes for up to 3 months. A clean, versatile base for soups and sauces.

Old-fashioned 14-day sweet pickles using small cucumbers, brined and gradually sweetened in cinnamon-celery seed syrup. Heritage canning recipe with crisp results.

Retro gelatin salad with shredded carrots, celery, and cabbage set in orange or lime Jello with a splash of lemon. A crunchy, jiggly side dish that chills in just 30 minutes.

Louisiana-style duck breast strips dredged in sage-seasoned flour, browned in butter, then simmered with mushrooms, celery, onion, bacon, and thyme. Serve over rice or noodles for a hearty Cajun-country supper.

Homemade seafood stock made from shrimp or lobster heads simmered with celery, onion, garlic, and lemon. A Cajun-style base for gumbo, bisque, etouffee, and chowder.

A tangy, jewel-toned tomato aspic loaded with crunchy celery, green peppers, and green beans. This vintage molded salad brings old-school Southern charm to any potluck or holiday spread.

A quick, fun Halloween soup made with artichoke hearts, celery, and rice with chicken. Just toss everything together, simmer, and serve with crackers.

My hearty soup starts with a homemade stock simmered low for hours, then strained and skimmed clean before a load of vegetables, pasta, and pulled meat go in. A from-scratch, stick-to-your-ribs bowl made the old-fashioned way.

Creamy vegetarian sandwich spread made from fresh carrot juice and pulp blended with tahini. Savory, protein-rich filling with miso, garlic, and sesame in 5 minutes.

Turkey noodle soup made from scratch with homemade bone broth, zucchini, carrots, and herbs. A from-the-carcass soup that turns leftover turkey bones into a rich, clear broth.

Japanese pickled cauliflower, a quick refrigerator pickle with green pepper and celery in a sweet-tart brine with a surprising splash of cola for caramel depth.

Potato salad supreme with celery, scallions, and olives, served at room temperature for the fullest flavor. A versatile, no-cook side dish ready in 20 minutes.

Beer-braised corned beef brisket simmered low and slow with potatoes, carrots, and cabbage. A hearty one-pot Irish-American classic for St. Patrick's Day or any cold-weather Sunday.

Chinese green bean casserole with crunchy bean sprouts, cream of celery soup, and crispy fried onions on top. Four-ingredient potluck side that lands somewhere between Midwest holiday classic and chop suey night.