Celery

“Inspired by the classic ants on a log—sweet, crunchy, and nutty.” —Dawn Perry, senior food editor

This light, fresh salad is made even crunchier with a sprinkling of pine nuts.

An herbaceous, refreshing—and alcoholic—take on Dr. Brown’s Cel-Ray soda.

Fresh celery lightens this guacamole and adds some serious crunch.

Our Editor-in-Chief's mother's recipe uses good old Pepperidge Farm Herb Seasoned Stuffing for her Thanksgiving turkey.

Celery and lemon juice are a refreshing pair in this non-alcoholic take on a Collins.

Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.

This cooling and refreshing salad—with cilantro standing in for the lettuce—is great alongside spicy foods, like our Sambal Chicken Skewers (click for recipe).

"Pineapple is the surprise guest star in this crunchy, juicy tropical slaw. Serve it with roasted chicken or fish." —Sue Li, recipe developer, BA Test Kitchen

Don't bother peeling the onions; their skins add a nice, rich brown color to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.

Pick firm, bright-green celery stalks with lots of leaves for this refreshing dish from The Bristol in Chicago.

Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

You can use this rich stock, made from the turkey carcass, for risotto or soup over the long weekend, or freeze it for the new year.