Most people who have visited beaches know seagulls as sneaky and relentless little takers of food — but in some parts of the world, seagulls are also sources of food. By “some parts of the world,” we’re not even talking about exotic third-world countries though — gull eggs are actually considered a delicacy in England! If you get the opportunity to try some yourself, this recipe uses minimal ingredients for maximum flavor.Recipe courtesy of Lifestyle Food.
We use celery root often in Alsace, and this salad is one of Grandma's dishes that she prepared for us in the fall, when celery roots are harvested. This fresh, crisp, light-tasting salad is very much like an American slaw. Celery root by itself is underused, but it has a wonderful flavor and texture for salads, and you can braise it by itself. It's one of those earthy vegetables, like beets, that I think people are coming back to. When shopping for celery root, choose smaller ones — the big ones can be hollow and fibrous.
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The holiday season is a notorious time to indulge your palate and your waistline. To kick-start the New Year in lighter fashion, Tequila Don Julio has created fresh, new cocktail recipes that incorporate raw ingredients and refreshing flavors so can enjoy your favorite spirit in the New Year.Crafted by Matt Grippo of Blackbird in San Francisco, the below recipe is the next iteration in the yearlong Farm to Shaker recipe content series. The recipe is an ideal way to set the tone for the culinary year ahead and can be enjoyed during brunch or at-home while trying to find peace and calm following the holiday party season!To learn more about Don Julio Gonzalez, the Farm to Shaker dinner series and discover other great cocktail and culinary recipes from Tequila Don Julio, visit www.donjuliofarmtoshaker.com.
These adorable cucumber-celery snails are fun to eat and filled with lots of good-for-you vegetables like chickpeas, celery, and cucumbers. Even the pickiest of eaters will enjoy them! Recipe courtesy of Bolthouse Farms.
Celery and celery root combine to make this a double celery soup. Just a small amount of cream is needed to make it extra creamy. If you've got a bunch of celery with their leaves, you can use the leaves to garnish the soup. — The Beekman 1802 Heirloom Vegetable Cookbook
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Crunchy celery contrasts with sweet, tender citrus in this lovely salad that perfectly exhibits how a touch of highly flavorful ingredients — balsamic vinegar and feta — can elevate a dish without adding too much in the way of fat or sodium.
January’s toe-numbingly cold weather in New York discouraged long walks to our favorite farmers’ market, and for days on end my wife and I didn’t feel like looking much beyond the refrigerator for ingredients. This was a challenge one evening when we needed a dish to share the menu with Chinese-style red-cooked pork belly drawn from Fuchsia Dunlop’s book Land of Plenty (published in the U.K. as Sichuan Cookery).The least unlikely vegetable in the fridge was a celery root (celeriac). True, it is not commonly used in Chinese cooking, yet it has a fine flavor and, when shredded and eaten raw or cooked as in this recipe, an appealing crunchy texture. Its spheroid form and solidity reminded me of potatoes, which in turn evoked an excellent stir-fry that a Chinese friend used to cook for us: julienned potatoes with chiles (I think she used poblanos, but I could be wrong). The potatoes were left slightly al dente; though underdone potatoes are taboo in most cooking traditions, the thin shreds were delightful to eat, and the potato flavor was somehow heightened by quick cooking.Using celery root in the same way was an experiment that succeeded; absent any fresh chiles, I used a sweet pepper and infused the frying oil with Sichuan peppercorns to add heat and tie the dish to the regional origin of Ms. Dunlop’s red-cooked pork. This worked well in a subtle but palpable way, and the simple, clear-flavored dish provided just what we needed: a contrast with the intense, fat-heavy pork belly.
Crunchy celery contrasts with sweet, tender citrus in this lovely salad that perfectly exhibits how a touch of highly flavorful ingredients--balsamic vinegar and feta--can elevate a dish without adding too much in the way of fat or sodium.
This salad is for the celery lover, as it uses the root, heart, and leaves. It's a study in contrasts and colors, with textural crunch from the sliced celery heart and matchstick-cut root playing against the delicate tender leaves. The soft green of celery is layered with the darker tones of plucked whole parsley leaves. Look in a specialty food store or gourmet grocer for Moscatel vinegar, which has a delicate, mildly acidic flavor that complements celery root. Sherry vinegar or white balsamic vinegar is an acceptable substitute.
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