Celery

Fresh celery juice gives this margarita a savory, vegetal edge and makes it exceptionally refreshing.

Elegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow.

Riff on the lunchbox staple. Mayo-haters deserve tuna, too.

This garlicky shrimp scampi version of a classic bisque embraces the technique of blending seafood shells for a luxuriously silky and creamy end result.

Seasoned with Old Bay and loaded with crunchy celery and red onion, this easy recipe for creamy shrimp salad is ideal heaped on slices of olive oil toast.

Butterfly your sausages for maximized char.

A fresh take on a Midwest staple, featuring homemade gravy and plenty of vegetables.

A creamy tahini sauce (made with lemon juice and tangy dijon mustard) solves the problem of creating a rich and well-dressed chicken salad without the mayo.

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.

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. 

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.

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

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.