Celery

You’ve heard it said that the best spaghetti sauces are simmered all afternoon. If that’s true, why not let the slow cooker do the cooking for you? This sauce takes 5 minutes to make and is loaded with vitamins. Make a double batch and freeze half for another day.

After a day of power-eating, all we want is this palate cleanser. It has tons of spice, zing, freshness—and vegetables that still have some crunch.

Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.

Probably the biggest, most versatile recipe I've ever written and it's become a model for my master-recipe formula. Here six basic components are completely transformed with simple substitutions into 18 totally different dishes.

The crunchy, salty, sesame-drenched celery sticks at Bar Goto in New York are so good, you’ll forget they’re made from vegetables.

Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.

On a cold winter day, this hearty soup is practically a meal in itself.

This couscous salad is just right for a late summer barbecue.

If you’re reading this, you’re alive. But if you’re not taking advantage of nature’s most underrated legume, are you really living?

This riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.

Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

Once you make a rich, fragrant broth like this one you’ll never go back to the packaged stuff.

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.

When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce—or sweet and sour—flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible—serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.

Smoked Paprika adds sweet, smoky flavor and beautiful color to roasted turkey. Everyone will be thankful for this centerpiece of the holiday table.

Horseradish-mayo adds a creamy kick to a tomato-celery salad inspired by our favorite brunch cocktail.

The rich Spanish flavors of smoked paprika and Marcona almonds are balanced by the bright freshness of parsley and celery in this update on a classic side dish.

I love getting some color into my salads. In this recipe it's by adding some pink grapefruit and radishes. Combining fresh flavors with a good source of protein scores this salad top marks for energy and vitality.

This is a true weekend-long project—and that's a good thing. Seasoning, cooking, and crisping the meat over the course of three days mean you don't have to spend hours in the kitchen the day you're hosting a big meal. In fact, the extra time your pork spends in the refrigerator only improves the taste. This is the perfect-for-a-party pork that gives you plenty of time to drink a beer and watch (or play) a game or two before grilling up crispy, tender slabs of pork shoulder for a crowd.