3,900 celery recipes

Wild rice cooked in cream sherry mingles with sweet roasted chestnuts and sautéed vegetables in this elegant stuffing that brings sophistication to your holiday turkey.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Curried turkey salad with fresh orange, seedless grapes, and toasted coconut in a light mayonnaise dressing. A bright, fruity way to use leftover turkey.

Stir-fried vegetables with brown rice, mushrooms, bean sprouts, and garlic. A quick vegan side dish that comes together in 25 minutes with pantry staples.

Greek tomato soup with spaghetti, potatoes, and vegetables simmered in olive oil. A simple vegetarian one-pot meal with wholesome, rustic Mediterranean flavors.

Curried shrimp salad rolled inside buttery flattened bread and baked until crisp. Make-ahead, freezer-friendly party appetizer that bakes in just 10 minutes.

Left-Over Soup, an old-fashioned thrifty kettle soup that turns beef roast bones, baked apple, and dinner scraps into a deeply flavorful stock.

Low-calorie tuna pita sandwiches made with fat-free mayo and yogurt, celery, and red onion. A lighter tuna salad stuffed into pita pockets, ready in 10 minutes.

Savory German cabbage muffins with grated cabbage, celery seed, and onion flakes. Tender, slightly sweet, and unexpectedly hearty. A bread-basket alternative for soups and stews.

Beef and bay stew: a rustic Irish-style beef stew with leeks, turnip, carrots, potatoes, and celery, simmered gently with bay and thyme. Old-fashioned slow-cooked supper served with crusty bread.

Cheddar cauliflower soup thickened with a butter-flour roux and finished with half-and-half. Creamy, cheesy, and ready in 30 minutes with tender vegetables throughout.

Crunchy cabbage slaw with shredded carrot, green pepper, and currants in a tangy vinegar-mayo dressing with celery seed. Light, crisp, and better after a good chill.

Vegan unstuffed bell pepper soup with brown basmati rice, tomato paste, and loads of diced peppers in a savory tamari broth. All the flavors of stuffed peppers without the stuffing.

Old-fashioned bread and butter pickles with the classic ice-and-salt soak that locks in jaw-cracking crunch. Sweet vinegar brine with turmeric, celery seed, and mustard seed. Makes 32 jars.

Canadian cheddar cheese soup made with sharp cheddar, cream, dry mustard, and nutmeg. Smooth, creamy, and rich with an option to add beer for extra depth.

Potato soup with sweet parsnip and earthy mushroom, browned in butter and thickened with a touch of flour. A chunky, herb-flecked bowl with marjoram and chicken stock at the base.