Celery

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

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.

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

This celery slaw, along with blue cheese dressing, crumbled blue cheese, and hot sauce, helps make up the Buffalo Dog.

Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.

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.

We’re into the celery-on-celery concept, but you could make this with celery root alone and it would be great.

This Waldorf Salad recipe, part of our Throwback Thanksgiving feature, is from our 1974 issue. As the magazine states: "Something to be thankful for is a beautiful salad chilling in the refrigerator, ready to crown the harvest table with an added touch of grace—visible evidence of the thought and preparation that goes into making a holiday meal more attractive, more delicious than ever before."

A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.

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

For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing.

Here's how to buy, store, and cook with celery, in season in August.

Our favorite Bloody Mary is an instant classic. Great-quality tomato juice, bright lemon juice, savory Worcestershire, and a tangy hot sauce deliver on all fronts.

Okay, fine, you’ve never heard of baobab—but that’s about to change. (Remember when no one knew how to pronounce quinoa?) You’ll find the powder from the tangy superfruit stocked at the health food store.

The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.

We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.

Look for celery root that is firm—not spongy—at the bottom end.

Homemade stock made from a whole bird has two upsides: You get a rich, balanced liquid for the gumbo, and plenty of tender poached chicken meat.

A palate-cleansing fennel salad to balance rich pork and hearty sides.

Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this salad from Hot Joy is an ideal counterpoint to the more decadent dishes on the table.

"The herbal notes of gin pair well with celery in this refreshing cocktail—and bonus points for the cool green color." –Claire Saffitz, assistant food editor

"I love this creamy soup so much, I'd bathe in it." –Brad Leone, test kitchen manager

Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make this dish that much more addictive. —Alison Roman, senior associate food editor