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Entries tagged with 'celery'

Cucumber-Tequila Cooler

Serious Eats Maggie Hoffman 1 comment

Cucumbers and celery add a cooling vegetal note to this tart and refreshing tequila cocktail. More

Asian Pear, Basil, and Lemon Juice

Serious Eats Carolyn Cope Post a comment

Asian pear lends a delicate, floral sweetness to this light and refreshing juice, while the lemon and basil chat with each other in little bursts of excitement. More

Refreshing Green Juice

Serious Eats dbcurrie 6 comments

This drink—made with cucumber, fennel, celery, and green pepper—is very refreshing. More

Buffalo Green Juice

Serious Eats Carolyn Cope 8 comments

Savory and spicy may not be the first characteristics you'd expect in a juice, but once you try this combination you may not be able to kick the habit. More

Spicy Stir-Fried Fennel, Celery, and Celery Root With Chinese Sausage

Serious Eats Shao Z. 1 comment

A quick and easy stir-fry with celery root, fennel, and Chinese sausage. More

Classic Chicken Salad from 'The Artisan Jewish Deli at Home'

Serious Eats Kate Williams 2 comments

In this recipe, from The Artisan Jewish Deli at Home, tender white meat chicken is poached in an onion broth before being shredded and tossed with celery, mayo, sour cream, horseradish, and plenty of black pepper. More

Northern Spy Celery Tonic

Serious Eats Nick Guy Post a comment

A light celery-based cocktail inspired by the gin and tonic, from Chris Ronin of Manhattan's Northern Spy. It's refreshing, bitter, and just a little tart. More

DIY Celery Bitters

Serious Eats Marcia Simmons Post a comment

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

From the Blender: The Virtuous Mary

Serious Eats Carolyn Cope 3 comments

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

Roasted Pepper and Celery Leaf Crostini

Serious Eats Caroline Russock Post a comment

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

Celery Ice Cream with Candied Ginger and Rum-Plumped Golden Raisins

Serious Eats Caroline Russock Post a comment

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

Drink the Book: Celrtzer

Serious Eats Caroline Russock 3 comments

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

Dinner Tonight: Manhattan Clam Chowder

Serious Eats Nick Kindelsperger 9 comments

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

Dinner Tonight: Dry-Fried Chicken

Serious Eats Nick Kindelsperger 22 comments

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

Cheddar Beer Soup

Serious Eats Nick Kindelsperger 8 comments

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

Cook the Book: Celery and Parmesan Salad

Serious Eats Caroline Russock 3 comments

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

Cook the Book: All-White Salad

Serious Eats Caroline Russock 2 comments

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

Celery Salt and Celery Soda

Serious Eats Max Falkowitz 1 comment

Read More About Celery Seed » There are a few applications where celery seed is best all on its own. Many in Chicago consider celery salt to be a necessary condiment on hot dogs, and I couldn't agree more (don't... More

Cook the Book: Octopus and Celery

Serious Eats Caroline Russock 6 comments

Celery has never been a vegetable that I've had an affinity for—not crunched on raw or slathered with peanut butter. I've always found it stringy, fibrous, and bitter in a way that was unappealing. But the first few bites of the sweet celery hearts mixed with tender octopus, lightly dressed with olive oil and vinegar, opened my eyes to celery's potential. Who would have thought it would take a cephalopod to help me learn to love celery? More

Cook the Book: Celery Julep

Serious Eats Caroline Russock 1 comment

This unlikely combination draws inspiration from the Kentucky Derby classic, the mint julep, and from Dr. Brown's Cel-Ray soda. The celery syrup was crisp, refreshing, and not at all too sweet, set off perfectly by the fresh lemon juice and earthy bourbon. More

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