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Bread stuffing with the classic Thanksgiving flavors of fresh sage, thyme, and parsley--always a crowd pleaser.
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Highly flavorful beef bouillon soup made from beef oxtails.
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This quick and easy rice side dish made with tomato, onion, carrot, celery, and chicken bouillon is a fixture on most Guatemalan tables.
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A great Southern okra dish made with andouille sausage, corn, tomatoes, onions, and celery.
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This pasta salad recipe is full of artichokes, tomatoes, basil, parsley, and ricotta salata cheese and is ideal for picnics and barbecues.
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Red cabbage and celery root are tossed with a zesty apple cider vinegar dressing for a quick homemade coleslaw that gets better with time.
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A fruity bread stuffing flavored with apple cider, walnuts, and raisins.
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Make homemade beef stock by roasting marrow bones and cooking on a low simmer with aromatic vegetables and herbs.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fennel and Celery Slaw Recipe from Food Network
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Get Cream of Celery Soup Recipe from Food Network
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Get Wasabi Celery Root Slaw Recipe from Food Network