Celery

Try this one over ice, too.

Smoky chipotle chilies add a new dimension to the sizzle in these Bloody Marys.

A dish from the Pays de Caux region in northern France, where it is called salade Cauchoise. The salad is traditionally bound with crème fraîche, but it is delicious made with mayonnaise, too. Can be prepared in 45 minutes or less.

Using a handheld blender to puree the soup right in the pot makes it easier to prepare. If the celery root is stringy, press the soup through a strainer.

Can be prepared in 45 minutes or less.

Active time: 45 min Start to finish: 1 3/4 hr

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

A moist pan stuffing that mirrors the herbaceous flavor of the turkey and gravy.

This is the best ever use for your microwave! The sweet-sour flavor complements Daniel Boulud's Short Ribs.

Our food editors think beans cook more evenly and hold their shape better with a long soak — which is why the ones in this recipe are soaked for 6 hours. But, you can use the following quick-soak method if you prefer: In a saucepan cover beans with cold water by 2 inches. Bring water to a boil and boil beans 2 minutes. Remove pan from heat and soak beans 1 hour.

This recipe is an accompaniment for Daniel Boulud's Short Ribs Braised in Red Wine with Celery Duo.

This dip is especially attractive served in a hollowed-out head of Castelfranco radicchio, a white radicchio with loose, pink-streaked leaves that readily open to form a bowl.

This recipe can be prepared in 45 minutes or less but requires addtional resting time.

Can be prepared in 45 minutes or less but requires additional unattended time.

This stock is even easier to put together than <epi:recipelink id="105266">Strong Fish Stockepi:recipelink. It does not require fish heads, only the bones of flat fish — sole, founder, halibut, or turbot — and it doesn’t call for the extra step of sweating the bones. It has a more delicate seafood flavor, and it is not as gelatinous as the Strong Fish Stock, making it very versatile. In addition to chowder and seafood stews like bouillabaisse, you can use this to make fish velouté and delicate French sauces such as Bercy (based on velouté and shallots) or bonnefemme.</epi:recipelink></epi:recipelink>