Celery

Earthy fenugreek and bright turmeric shine in this rich, sunny broth.

Part chowder, part fish pie, this delightful blend of smoked fish, butternut squash, rutabaga, and potatoes creates a flavorful stew.

The beloved bar food gets transformed into a 20-minute salad featuring broiled chicken thighs, crunchy celery, and a bright, creamy dressing.

The only way to improve our very best stuffing recipe? Add breakfast sausage.

Ten years in, this classic stuffing recipe (or dressing, if you prefer) remains one of our favorite Thanksgiving sides.

A flavorful brine is the one and only path to truly succulent roast turkey.

Think Buffalo wings—saucy chicken, cheesy dip, crunchy vegetables—but turned slightly on its head with whipped feta and handheld giardiniera.

This one-pot dish is fallback comfort food—thick black-pepper-spiked chicken stew topped with tender, fluffy dumplings. 

A coarsely mashed filling, crunchy with celery, scallions, and pickle relish, is the key to the best deviled eggs.

The chips and pickles? Nonnegotiable.

The ideal starting point for soups, stews, risotto, and more—with a heavy hand of umami and deep, roasty flavors.

This recipe for homemade chicken and dumplings has tender shredded chicken, just the right amount of vegetables, and light, fluffy dumplings.

Simple roast chicken gets a boost from bright and crunchy gremolata (with a whole lemon in the mix!) and a finishing agrodolce drizzle.

This brunch cocktail uses 8 celery stalks so, if you ignore the vodka, it’s basically spa water.

When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.

The secret to stir-fry success? Have all your ingredients prepped and ready to go, as this dish takes just minutes to come together in the pan.

Pouring hot vinegar over raw vegetables makes a brightly flavored condiment  that chef Susan Kim likes to tuck into a Korean doshirak or add to breakfast sandwiches and tacos.

This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.

Choose your mushrooms carefully: Crimini and white button will never get as crispy as oyster or maitakes.

Celery juice—all the rage! But still kind of a hard sell. This one gets help from apple, parsley, a dusting of black pepper. 

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward.

There’s a whole wide world beyond herbs.

Consider this your intro to frying at home. (It's worth it, we promise!)

The garlic-curry crisp in this recipe is your new secret weapon.