Recipes with celery

Beef stew with pumpkin chunks, thyme, and peas, served inside a roasted hollowed-out pumpkin shell. A dramatic harvest-season centerpiece for fall dinners.

Easy vegetarian red beans and rice with sautéed onion, celery, and garlic, canned kidney beans, and cooked rice. Quick weeknight Cajun-style one-pot dinner ready in 30 minutes.

Honey-mustard mayo salad dressing with lemon juice, half-and-half, and fresh parsley. Versatile creamy dressing for green salads with endless mix-in possibilities.

Louisiana-style grillades made with grilled venison simmered in a dark roux gravy loaded with the holy trinity, red wine, and three kinds of tomatoes. Serve it over creamy grits, cher.

Vegetarian sloppy joes made with chopped soybeans in a tangy ketchup sauce with chili powder, vinegar, and dry mustard. A protein-packed meatless sandwich ready in 15 minutes.

Simple homemade vegetarian stock from potato peels, garlic, onions, celery, parsley, and bay leaf. A zero-waste base for soups, stews, risottos, and sauces.

Grilled tuna, cheddar, and onion sandwiches: albacore tuna salad, melted cheddar, and oil-free caramelized onions on rye. A diner classic updated with a no-fat onion browning technique.

Oven-braised lamb stew with flageolet beans, elbow macaroni, fresh oregano, and Roma tomatoes. Browned lamb simmers in stock for 1 1/2 hours, then the pasta cooks right in the pot.

Great for using up turkey left overs after a Holiday feast. The fruit, nuts and seasonings give the salad a unique flavor.

Warm up that cold winter night with this tasty dish that will have you asking for seconds.

Drink garnish guide covering frosted glasses, sugar and salt rims, plus garnish ideas for fruit, vegetable and coffee drinks. Old-school bartender finishing touches that turn ordinary drinks into something proper.

Vegan garlic soup with pearl barley, wild rice, potatoes, carrots, and celery. Built on a base of 25 mashed garlic cloves simmered in water. Hearty, restorative, and gluten-free with tamari.

Cajun chicken sauce piquant with a dark roux, Chablis wine, tomato sauce, stuffed olives, and hot pepper sauce, slow-cooked for hours and served over spaghetti. Big-batch Cajun cooking.

Italian Sausage and White Wine Spaghetti Sauce recipe

Butterflied prawns stuffed with Creole-seasoned crab, Parmesan, and mustard, baked and served with a rich tomato butter sauce. Bold New Orleans-inspired seafood at its finest.

Butternut squash soup with honey and a roasted barley risotto center, a restaurant-plated autumn soup where creamy risotto sits in the middle of a pool of silky squash soup. Elegant fall entertaining in a bowl.

Low-fat old-fashioned potato salad with red-skinned potatoes, hard-boiled eggs, celery, onion, and pickle relish in a nonfat sour cream and fat-free mayonnaise dressing with dry mustard.

Let the aroma of this tantalizing dish fill your kitchen by using this easy to follow crockpot recipe.

Authentic Louisiana red beans and rice slow-simmered with smoky ham, spicy sausage, and the holy trinity of celery, onion, and bell pepper. A New Orleans Monday-supper tradition.

Whole roast chicken stuffed with olive and breadcrumb dressing, basted in peach nectar. Sage, celery, and parsley round out a sweet-savory stuffing baked low and slow.

Cuban black bean soup simmered slowly for seven hours with garlic, oregano, yellow onion, and red pepper flakes. Vegan, gluten-free, and meltingly tender. Slow-cook classic.

Fruited chicken salad with apples, oranges, and grapes tossed in a light yogurt-mayo dressing with pumpkin pie spice. A refreshing, lighter chicken salad for lunch or summer gatherings.

Curry stir fried chicken and apples, a quick 20-minute skillet dinner with cubed chicken breast, honey-curry glaze, crisp apples, and plump raisins served over rice.

Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.

Pickled shrimp marinated overnight in vinegar, olive oil, capers, jalapenos, and celery seed. A Southern-style make-ahead appetizer boiled with crab boil seasoning.

Chinese egg foo young noodle bowls: crispy ham and vegetable omelets stacked over Chinese noodles in a ginger-garlic broth with sherry, soy, and rice vinegar. A one-bowl Chinese-American dinner.

Brown rice casserole with tofu, mushrooms, zucchini, carrots, and cheese seasoned with cumin and nutritional yeast. A hearty vegetarian baked main dish loaded with vegetables.

Spanish-style black bean soup simmered with bay leaves, celery seed, chili powder, and dry mustard. Half-pureed for thick, creamy texture, topped with sour cream and sliced egg.

Do you love Bloody Marys? Do you love herring? Then, you'll LOVE this cocktail!

Low-fat open-faced vegetable sandwiches on whole wheat toast with a cottage cheese, mushroom, and sprout spread topped with melted low-fat cheese. A vegetarian lunch under 100 calories.

If you like egg salads, this one is worthy to try!

Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.

A quick but hearty chili that's made with kidney beans, tomato sauce and a bit of molasses.

Crystal-clear chicken consomme reduced to a quarter of its volume, garnished with steamed julienned vegetables and enoki mushrooms. A refined French-Italian soup with intense concentrated flavor.

Greek grape salad (stafili salata) with halved grapes, tomatoes, celery, walnuts, and crumbled feta dressed in olive oil and white wine vinegar. A fresh, unexpected Mediterranean salad.

Homemade chicken stock from scratch: chicken parts and aromatics simmered low and slow, skimmed for clarity, then strained and defatted. The deeply savory foundation for soups and sauces.

Upgraded tuna noodle casserole with bell peppers, celery, pimentos, sherry, and slivered almonds. A retro comfort dish dressed up with classier ingredients than the standard version.

Easy ham, bean and tomato soup turns leftover holiday ham and a ham bone broth into a hearty navy bean soup with onions, celery, and tomato. A pantry-savvy meal.

Oven-baked beef stew with a creamy mushroom soup and onion soup mix gravy. Cornstarch-dredged beef sears at high heat, then slow-bakes with potatoes, carrots, and celery until fork-tender.

Championship chili layered with chicken broth, pork chops, flank steak, green chiles, and beer. A Texas-style three-meat bowl that's better the next day.

Chicken Regency salad with artichoke hearts, water chestnuts, green olives, and butter-toasted pecans in Italian dressing. Marinated overnight for deep flavor, served cold on lettuce.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Poached salmon steaks gently cooked in a lemon-and-vegetable broth, served with creamy horseradish sauce. A light low-calorie classic for dinner parties or healthy weeknights.

Tomato cheese soup made with oven-roasted tomatoes, sauteed mushrooms, fresh herbs, and cream cheese stirred in for a velvety, rich finish.

Orange-glazed ham for two in 10 minutes flat: sliced cooked ham and celery microwaved with mandarin oranges in a quick cornstarch-thickened ginger sauce. Weeknight dinner, dorm-room friendly.

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.