Cucumbers and celery add a cooling vegetal note to this tart and refreshing tequila cocktail.
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Entries tagged with 'celery'
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.
This drink—made with cucumber, fennel, celery, and green pepper—is very refreshing.
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.
A quick and easy stir-fry with celery root, fennel, and Chinese sausage.
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.
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.
Celery bitters are a long-forgotten cocktail ingredient that add a nice savory boost to martinis, gin and tonics, Bloody Marys, and other cocktails.
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.
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.
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.
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.
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.
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.
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.
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.
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...
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?
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.