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This vegetable is so much better than a crudité platter: Here are our favorite celery recipes.
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Celery and lemon juice are a refreshing pair in this non-alcoholic take on a Collins.
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(2.99)
Vegan
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This smooth soup will win you over with its elegant simplicity and intense celery flavor. Serve with Garlic Croutons (page 159).
Recipes
I belong to the growing cult who believe that celery is an underappreciated vegetable. Used raw, it has a juicy, nutty crispness that stands on its own with just a couple of other ingredients. When cooked, the flavor becomes deeper and richer, as it does in this soup. Don’t be fooled by the deceptively simple sound of this soup. This celadon puree is elegant and comforting, and can serve as the basis for more complex variations, such as adding leeks, asparagus, broccoli, or poached shredded chicken. Judicious seasoning is important, as salt will really round out the flavors. Croutons made from multigrain bread are the perfect garnish.
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Food editor Andrea Albin, who developed this menu, says that her mom, Veronica, who lives in Houston, should get all the glory here. Raw celery and toasted almonds lace cooked cranberries with terrific crunch.
3.5
(3.5)
Vegan
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Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.
Easy
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Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.
4.0
(4)
Easy
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You need something clean and refreshing in the series of "small plates," like this one and those above, and Reusings celery preparation fits the bill perfectly.
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Simplicity relies on quality. Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.
Quick
Recipes
Can be prepared in 45 minutes or less.
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Articles
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Cooking
Here's how to buy, store, and cook with celery, in season in August.
Rochelle Bilow
techniques
And here are six of them
Janet McCracken
Cooking
Ways to use up that bag of leftover celery before it turns all bendy and brown. You know what we're talking about.
Alex Beggs
Shopping
Make pasta (on a weeknight!), bake a cake in one bowl, and become a better cook overall with these impressive new releases.
Genevieve Yam
Cooking
There are also dates and almonds... and Parmesan.
Carla Lalli Music
techniques
Videos
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Join brand new Bon Appétit video host Chrissy Tracey in her home kitchen as she makes fried oyster mushrooms, collard greens and cornbread. Chrissy is a vegan chef extraordinaire and one of her favorite things to do is adapt classics and comfort food. So if you're looking to add some more veggies to your life, this recipe is a good place to start.
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Matty Matheson reviews the internet's most popular food videos including Gordon Ramsay's pork belly on YouTube, cooking steak with lava on YouTube, Tiny BLT sandwich on Instagram, Buzzfeed's pizza dip recipe, cheeseburger ice cream on Instagram, shrimp tacos with Karrueche Tran and Kylie Jenner on YouTube, the whirly dirly chicken cooker on Instagram, Brad Makes Perfect Corned Beef from Bon Appetit, and more. Check out more of Matty on “It’s Suppertime!” on Viceland
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Don your monocle, dust off that top hat and throw on your finest furs because today we're joining Molly Baz to learn everything there is to know about the finest of fine foods, caviar. Molly heads to iconic caviar distributor and restaurant Petrossian Boutique & Cafe to taste this most decadent of delectables and develop delicious dishes on which to dine featuring, of course, caviar, that delicacy from down under the depths of the sea.
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Bon Appétit joins Chef Eric Ripert, owner of NYC’s Le Bernardin, to make his perfect version of salmon fillet. With three Michelin Stars, Le Bernardin is a renowned seafood destination in Manhattan, using only the best produce and ingredients cooked by master chefs–including their barely cooked salmon with coconut curry sauce.
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Learn 67 essential kitchen tips with Chef Curtis Stone, from choosing a perfect rib eye to cutting onions, prepping vegetables, shucking oysters, making vinaigrettes, storing truffles, organising your kitchen, and refining knife skills. This chef-driven guide covers beef, seafood, herbs, cheeses, dressings, and everyday techniques to help you cook smarter, cleaner, and more confidently at home with professional results.
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Today, Michelin-starred chef Dominique Crenn is in the Bon Appétit test kitchen to make her most difficult dish: oysters, cucumber, and wasabi. Crenn is the first female chef in America to attain three Michelin Stars at her experimental restaurant, Atelier Crenn, in San Francisco.