Celery bitters are a long-forgotten cocktail ingredient that add a nice savory boost to martinis, gin and tonics, Bloody Marys, and other cocktails. More

We tend to associate the word "smoothie" with sweet beverages, but savory smoothies like this one are among my favorites. One step beyond a Virgin Mary, this Mary is virtuous because it includes whole celery stalks and tomatoes. More

These roasted peppers have all sorts of uses on their own (think mixed into salads or blended with tomatoes for a pasta sauce) but they make a particularly nice pre-meal bite when piled onto crisp rounds of garlic-rubbed bread for these Roasted Pepper and Celery Leaf Crostini. They're finished with chopped celery leaves (a vastly underused green if there ever was one) and briny capers or anchovies—perfect little cocktail hour snacks that work equally well for evenings that are casual or a bit more elegant. More

Don't knock this mad scientist combo until you've tried it—bitter celery, spicy ginger, and boozy raisins come together beautifully in Jeni Britton Bauer's rich ice cream base. More

Cel-Ray is a cult favorite and can be pretty difficult to find outside of Jewish deli territory, but thanks to Andrew Schloss's book Homemade Soda, its unique flavor profile can be replicated at home quite easily. More

Though it's not nearly as famous, there is a non-New-England kind of clam chowder out there. Instead of the heavy cream or milk, this one is laced with tomatoes and a healthy abundance of other vegetables. It's a lighter option, but still very comforting. More

This isn't so much dinner as a highly addictive drug. When these little hunks of chicken mix with fiery dried red chiles, Sichuan peppercorns, and chili bean paste, something unleashes in your brain that's one part pleasure and one part glorious pain. More

The problem with most cheese soups is they seem more like a cheese dip than something you're supposed to eat with a spoon. I'm not sure if the issue is too much cheese or cream, but I wanted to make something that had the flavors of some spectacular real English cheddar, without feeling like I was snarfing down a pot of fondue. This recipe from Gourmet manages to balance the funky kick of a great cheese with a truly flavorful broth. More

Celery, lemons, Parmesan, and anchovies are ingredients that I pretty much always have on hand, but I'd never thought of them as the base for a salad until I tried this one for myself. And now that I have, this refreshing dish will certainly be working its way into my weekly rotation. More

This All-White Salad was created for the café in Paris's Le Bon Marché department store and comes with a predictably fashionable story. Adapted from Dorie Greenspan's Around My French Table, this salad was part of a group of salads that Greenspan's friend Hélène Samuel came up with for the café, each composed of ingredients of a single hue. More